Pesto Tomatoes.  Oh My.

Take an in-season tomato.  I don't think this would work with a hot house tomato in the middle of the winter.  Take a good, red, juicy tomato.  Slice it into 1/2 inch rounds.  Top with pesto and a little parm cheese.  Place directly on a baking sheet.  No parchment paper because you want the bottoms to char a little.  Drizzle a little olive oil, sprinkle a little salt and pepper.  Bake until the cheese melts.  WOW.  I ate an entire tomato's worth.