Pesto-filled Cherry Tomatoes

Ingredients:
(for two persons, as appetizer)
- 16 cherry tomatoes, yellow and red, if possible
- pesto

Preparation:
- Cut a cap from the tomatoes opposite to where the stem was. Remove the inner parts using a sharp kitchen knife. Fill with pesto. Put the cap back on.

Taste notes:
Picked in summer and early fall, these cherry tomatoes are sweet, as if someone had added sugar to their water. The pesto from fresh basil and new garlic is wonderfully nutty--I usually double or triple the amount of nuts (try: pine nuts, almonds, sunflower or pumpkin seeds). The sweetness from the tomatoes marries well with the nuttiness of the pesto.