Courtesy of Nancy Baker, NFCA Director of Education
10 medium plum tomatoes 
2 teaspoons of olive oil
1 tablespoon of pesto
4 ounces of ripe Brie cheese
Flat leaf parsley or basil
Salt and pepper to taste
Preheat oven to 325°F. Lightly oil a jelly roll pan. Cut the tomatoes lengthwise in ½. Arrange the tomatoes cut-side up in the prepared pan. Sprinkle with salt and pepper then drizzle with olive oil. Roast the tomatoes for about 50 minutes or until they are very soft. Let the tomatoes rest until warm, then arrange them on a small platter. Spoon a dab of pesto onto each tomato half with a small slice of Brie. Decorate with fresh herbs. Serve immediately.