Remove the core of the tomatoes, and slice across the very top of the tomato.
Using a teaspoon, scoop out about one tablespoon of the pulp from each tomato and roughly chop it.
Over low heat, heat olive oil in a small sauté pan. In the sauté pan, cook the shallot, onion, salt and black pepper for 5 minutes. Add the tomato pulp, orange juice Worcestershire sauce and cook 4-5 minutes more. Remove from the heat and stir in the pesto.
Divide the mixture evenly among the hollowed-out tomatoes. Sprinkle bread crumbs over tops of the stuffed tomatoes.
Prepare the grill. Cook tomatoes over direct medium heat for 5 minutes, rotating tomatoes one quarter turn and cooking for 3-5 minutes more. Serve immediately.
Yield: 6 servings