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Preheat oven to 375 degrees. Remove the tops of each tomato and spoon out some of the pulp and chop for the sauce. Make a thin slice on the bottom of the tomato so that is standing straight on a baking dish. Chop these ends as well and add to tomato sauce pieces. Heat 1 tablespoon Fustini's Pesto Olive Oil in a skillet over moderate heat and add chopped pieces. Sauté for several minutes then spoon tomatoes and olive oil over the top of cut tomatoes. Stuff tomato with a liberal amount of goat cheese. Combine one tablespoon Fustini's Pesto olive oil, cracker crumbs and melted butter. Sprinkle over goat cheese and bake in a hot oven until brown and crusty.
Garnish with salt and serve hot.
Combine all ingredients and reserve.
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