Tomato and Basil Pesto

3 medium Vine-ripened tomatoes
2 c Tightly-packed basil
1/2 c Tightly-packed Italian parsley
2 Cloves minced garlic
2 ts Balsamic vinegar
2 ts Fresh lemon juice
Salt (to taste -- optional!)
Freshly ground black pepper - (to taste)
Core the tomatoes and cut in half. Grill over very hot coals for only a few
minutes to take some of the color and flavor. (Use oven broiler if you don't
have access to hot coals.) Remove from the grill and set aside to cool. Place
basil, parsley, and garlic in a food processor. Process until smooth. Add the
tomato, vinegar, and lemon juice and process. Season with the salt and pepper
to taste. I always leave out the salt and go heavy on the black pepper.