Cut the tomatoes in half and place, cut side up, on a Gefen Parchment Paper lined baking sheet. Sprinkle with sea salt and herbs (if desired), and bake at 250°F (130°C) for about two hours until tomatoes are dried and shriveled, but not browned.

Place the toasted almonds (see note) in the food processor fitted with the S blade and pulse until the mixture resembles bread crumbs. Remove 1/4 cup of the almond meal and set aside.

Add spinach, garlic, lemon juice, lemon zest, salt, and pepper to the food processor and puree while slowly adding the olive oil through the feeding tube. Scrape down the sides of the bowl as needed and blend until smooth and creamy. Taste and adjust seasoning, if necessary.

Place the potatoes in a pot of salted water and bring to a boil. Lower the heat to a simmer and cook until the potatoes are fork-tender. Drain well. Return the potatoes to the pot and mash over low heat to absorb excess moisture.

Add sundried tomatoes, garlic, stock, and olive oil and season to taste with salt and pepper. Add the egg and mix until incorporated.

Fill each capon with about 1/3 cup of the mashed potato filling and fold over to close. Stick toothpicks at each end of the capon to hold its shape and place in a baking dish.

Brush the capons with pesto and sprinkle with reserved almond meal. Bake at 400°F (205°C), uncovered, for approximately 45 minutes. Serve warm.