Parmesan Polenta Pizzas with Slow-roasted Pesto Tomatoes

Ingredients

• 8 servings fresh-ground pepper 
• 1 cup parmesan cheese grated ( 3 oz.; see notes)
• 24  rounds purchased polenta thick cooked (each 2 in. wide and) (see notes)
• 36 oz roma tomatoes 
• 0.3 cup purchased homemade
• 0.3 cup purchased homemade

Equipment

• frying pan
• baking sheet
• oven
• spatula

Directions

1. Rinse tomatoes, cut in half lengthwise, and place cut side up in an oiled 10- by 15-inch pan.
2. Sprinkle lightly with pepper.
3. Spread about 1/2 teaspoon pesto onto cut side of each tomato half.
4. Bake tomatoes in a 350 regular or convection oven until browned on top and slightly shriveled, 1 1/2 to 2 hours (if pan juices begin to scorch, add a few tablespoons water to pan).
5. Let tomatoes cool about 10 minutes.
6. Place polenta rounds slightly apart on an oiled 12- by 17-inch baking sheet.
7. Sprinkle 1/2 cup parmesan cheese evenly over rounds. Set a tomato half, pesto side up, on each and sprinkle remaining 1/2 cup cheese on top.
8. Bake polenta pizzas in a 450 regular or convection oven until cheese is melted and beginning to brown, 10 to 13 minutes.
9. Let cool 2 to 3 minutes, then transfer with a spatula to a platter.