Roasted Tomatoes and Pumpkin Seed Pesto

This recipe is really all about the tomatoes. For the best results, make these tacos in summer when tomatoes are at their sweetest and seasonal best. Thicker-fleshed varieties, like Romas, work better for this filling as they give off less juice and cook down to a firmer consistency. After roasting, the tomato slices turn soft and crinkly. Thin shavings of buttery, piquant Spanish Manchego cheese makes a wonderful addition, as do leaves of peppery arugula or sprigs of cilantro. Pumpkin seeds are available toasted, which deepens their flavor, or you can easily toast them yourself in a hot, dry skillet. These tacos can easily be served in place of a salad course for a dinner party. The pesto will hold for one week in the refrigerator and shines with pastas, seafood, or meat dishes. For a quick version, substitute about four ounces purchased roasted tomatoes, stocked at specialty markets. Look for them in bulk where olives are sold, packed with herbs and a bit of oil.