Tomatoes with Pesto Oil

Heat 1 tablespoon of the olive oil in a medium skillet. Add the bread crumbs and cook over moderately high heat, stirring, until crisp and deep golden, about 5 minutes. Immediately transfer the bread crumbs to a plate and stir in the cheese. Season with salt and pepper.

In a blender or mini processor, puree the basil with the remaining 7 tablespoons of olive oil and a pinch of salt until smooth.

Arrange the tomatoes on a platter or 8 plates. Drizzle the pesto oil over and around the tomatoes and sprinkle them with the Parmesan crumbs.