Marinate tomatoes in balsamic vinegar for 30 minutes. Lay on a baking sheet, season with salt and pepper. Bake for 7 minutes at 350 degrees. Then top with sautéed spinach and mozzarella. Broil until cheese melts.
2 lb. cherry tomatoes, halved (I used more like 9oz., and you could probably use even more) 2 T. basil pesto 1/2 lb. ciliegene (small balls) mozzarella* fresh basil** shaving of Parmigiano Reggiano (optional) fresh cracked black pepper