Ingredients: for the tomatoes: 3/4 lb mixed heirloom tomatoes, thickly sliced (about 1/2-3/4 lb) v cloves garlic 1/2-3/4 loving loving cup Bertolli extra virgin olive oil bounding main salt freshly put down nighttime pepper for the pesto: 2 cups fresh basil 3 cloves garlic 1/4 loving loving cup Parmesan 1/4 loving loving cup Romano cheese 1/4 loving loving cup toasted pignoli nuts (pine nuts) 1/2 loving loving cup Bertolli extra virgin olive oil bounding main salt freshly put down nighttime pepper to serve: xvi oz hot, cooked gnocchi freshly grated Romano cheese Directions: for the tomatoes: Preheat oven to 300. Place the tomatoes, garlic, oil, together with every bit tabular array tabular array salt inward a pie plate. Taking attending that the tomatoes are fully covered inward oil. Bake tomatoes until they are soft together with every bit the skins starting fourth dimension to curl, 20-30 minutes. for the pesto: Place all ingredients inward ...