For stuffing, combine croutons, pesto, and tomatoes. Set aside.

Place a roast, rib side down, on cutting surface. On the meaty side, cut a 3-1/2-inch-long and 1-inch-deep pocket above each rib, making 6 pockets total. Spoon stuffing into pockets. Place roast, rib side down, in a shallow roasting pan. Sprinkle with a little salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure the bulb does not touch the bone.

Repeat with second roast.

Roast in a 325 degree F. oven for 1-1/2 to 2-1/4 hours or until thermometer registers 155 degrees F. Cover loosely with foil after 1 hour to prevent overbrowning. For easier carving, let roast stand, covered, for 15 minutes. (The temperature of the roast should rise about 5 degrees upon standing to 160 degrees F.) If available, use fennel bulb tops to line serving platter. To serve, slice roast between ribs. Makes 12 servings.

If using oil-packed dried tomatoes, drain and chop. If using dry packed dried tomatoes, pour boiling water over chopped tomatoes; let stand for 2 minutes. Drain.

Make and chill stuffing for up to 24 hours. Cut pockets in roast; cover and chill for up to 24 hours.