Asparagus Gratin Provencal

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1 to 1 1/2 pounds asparagus

6 garlic cloves, coarsely chopped

3 tablespoons olive oil

8 to 10 vine-ripe tomatoes, peeled; or use canned whole tomatoes

Salt to taste

2 to 3 tablespoons pesto or finely chopped fresh basil

1/4 cup fresh breadcrumbs

1/4 cup freshly grated Parmesan cheese

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