Easy Baked Tomatoes with Pesto

Is there another vegetable to epitomizes summer like the tomato?  A ripe, fresh tomato in July or August is perfection: juicy, bright, satisfying on its own.  One of John Paul's recent Southern finds is a tomato sandwich, which, if you grew up in the South or have family there, are probably well-acquainted with.  It consists of two slices of white bread spread with a bit of mayo and tops with thick slices of tomato and a dash of salt.  That's it.  Summer bliss.
Anyway, this post has nothing to do with sandwiches.
I saw a recipe for baked tomatoes with pesto in my beloved Ina Garten cookbook, but the full-sized tomatoes were sold out when I went grocery shopping!  Instead, I picked up some grape tomatoes, halved them and tossed them in a bowl with some pesto (about 1/2 a cup, but less is okay).  Bake in a 375-degree oven for 10 minutes, them serve topped with a bit of grated parmesan cheese.  We served this with some pan-seared fish, but would be great over some pasta or even as a rough bruschetta.  Easy and delicious!