Baked tomatoes with pesto and mozzerella

I got this recipe off my mum, but I've no idea where she got it from (and mum doesn't know either, I asked!). It makes a really nice lightish lunch for the whole family, and is especially good with some foccacia or other nice fresh bread.

Anyway, here's the recipe:

Tomatoes
Pesto
Mozzerella
Olive oil

Cut the tomatoes in half across the middle (not from top to bottom) and place them in an ovenproof dish.
Spread a bit of pesto on the cut surface of each tomato half.
Place a slice of mozzerella on the top of each tomato and pesto combination.
Drizzle a bit of olive oil all over the tomatoes.
Put in the oven for about 35 minutes or so on gas 6 (200C I think).

You do have to make sure these have cooled enough before giving them to baby, they can stay hot for quite some time.
When you serve them, pour the juices from the dish they were cooked in over the top, so you've got something to mop up with the nice bread :o)