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Parmesan Polenta Pizzas With Slow-Roasted Pesto Tomatoes

By Sunset

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Ingredients

12 Roma tomatoes (about 3 oz. each)

Fresh-ground pepper

About 1/4 cup purchased or homemade pesto

24 rounds (each about 2 in. wide and 3/8 in. thick) purchased cooked polenta (see notes)

1 cup grated parmesan cheese (about 3 oz.; see notes)

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