Baked tomatoes with pesto: A refreshing summer delight

"It's a strange plant not found in this country outside the gardens of some herbalists (…). It's dangerous to use it," wrote Rembert Dodoens, a famous Flemish physician and botanist, in the 16th century. The seedlings of tomatoes brought from South America by Spanish sailors aroused interest and... distrust. There were fears that their impressive fruits might be poisonous, so initially, Europeans treated the exotic shrubs as ornamental plants.

It was not until two centuries later that tomato products like purees and juices began to gain popularity. Raw tomatoes appeared on European tables in the 19th century. Around the same time, Italians discovered that they taste great when baked. Over the years, scientists have confirmed that heat treatment allows tomatoes to develop their flavor and aroma fully.

An even tastier combination is roasted tomatoes with basil pesto and freshly grated Parmesan. It's worth trying, as it's hard to find a better summer snack.

The benefits of eating tomatoes can be enumerated for a long time. They are one of the richest sources of lycopene, a carotenoid responsible for the red color of the fruits. It also stands out for its powerful antioxidant properties (it is twice as powerful an antioxidant as, for example, beta-carotene). The valuable pigment can prevent blood platelet aggregation and clot formation, preventing the development of atherosclerosis. It reduces the risk of serious cardiovascular diseases, including acute myocardial infarction and coronary artery disease.

Lycopene also has anti-cancer properties. Scientific studies have proven that consuming products rich in this compound prevents the development of prostate, stomach, colon, cervical, pancreatic, bladder, breast, esophagus, liver, and gallbladder cancers. It positively impacts the respiratory system and reduces the risk of lung cancer. It also improves the quality of life for people struggling with asthma.

The tomato is a treasure trove of valuable vitamins. Even one large fruit can provide nearly half of our daily vitamin C requirement. Vitamin C not only strengthens the body's immunity, protecting it against infections, but also slows down aging processes and regulates the cardiovascular system.

This juicy delicacy provides plenty of vitamins A, E, and B vitamins and numerous minerals, especially potassium – an element that helps maintain blood pressure at the proper level and is crucial for regulating the body's water balance.

To prepare this delicious snack, we need large, ripe tomatoes, although other varieties, like Kumato or beefsteak tomatoes, will also work.

We start by making the pesto. We blend pre-toasted pine nuts (1/4 cup) and walnuts (1/4 cup) with garlic (2-3 cloves) in a food processor. Then we add fresh basil leaves (3 cups), salt, and freshly ground black pepper (1 teaspoon each). While continuing to blend, we slowly add olive oil (less than 1 cup, just enough to achieve the optimal consistency). Finally, we add grated Parmesan (1/2 cup) and blend for another minute.

We wash the tomatoes and slice them into rounds, which we arrange on a baking sheet lined with parchment paper. We drizzle them with olive oil and sprinkle them with dried oregano, salt, and pepper. We bake them for 10 minutes at 430°F, then take them out, spread each slice with pest, and sprinkle with Parmesan. We place them back in the oven for 7-10 minutes until the Parmesan melts and starts browning.