Hasselback tomatoes with tomato pesto
Roast the pine nuts in a dry, hot frying pan.
Mix the pine nuts, sundried to, olive oil and balsamic vinegar in a food processor into a pesto and season with salt and pepper.
Cut the beef tomatoes at the top several times, but not completely. Insert a slice of mozzarella and a leaf of basil into each notch.
Serve directly with the tomato pesto.
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