Roasted Tomato Bread Stew with Pesto

4 cups chicken stock
6 large tomatoes, halved
2 cups fresh basil leaves
2 oz pine nuts or walnuts
2 tbs Parmesan cheese
1 loaf Italian bread
olive oil
salt
fresh ground pepper
In oven, place top rack in upper third of the oven. Preheat oven to 400 degrees. Place tomato halves (skin side down) on large baking sheet. Drizzle with olive oil. Sprinkle with ample amounts of salt and pepper. Place on top rack in oven, roast for 30 – 40 minutes, or until fully cooked. Remove and cool.
Make pesto by placing basil leaves in blender or food processor, followed by pine nuts and olive oil, puree. Blend in Parmesan cheese and salt and pepper to taste. Set aside.
Bring chicken stock to boil in large sauce pan or Dutch oven. When tomatoes have cooled enough to handle, use a spoon to scoop tomato from skins and into broth. Discard skins.
Stir pesto to tomato / broth mixture, bring to boil. Tear bread into small pieces and add to broth. Stir well until bread has mostly dissolved into broth.