Best 3 Tomatoes Roasted With Pesto Recipes

TOMATOES ROASTED WITH PESTO

Steps:

• Preheat the oven to 425 degrees.
• Core the tomatoes and then slice them across (not through the stem) in 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper.
• Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
• Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

ROASTED TOMATO SAUCE WITH PESTO

Steps:

• Preheat the oven to 450 degrees. Place the tomatoes on a baking sheet skin side down. Roast until the tomatoes become soft and fragrant, about 20 minutes. Let stand until cool enough to handle; then chop coarsely.
• Heat 2 teaspoons of the olive oil in a large pot over medium-high heat. Add 1 clove of the garlic and the onion and cook, stirring often, until softened, about 5 minutes. Add the tomatoes with all of their liquid. Reduce heat and simmer for 30 minutes. Stir in the red-pepper flakes, salt and pepper. Taste and add more salt if needed.
• Meanwhile, bring a small pot of water to the boil. Add the basil leaves and blanch for 5 seconds. Drain and rinse under cold running water. Drain well. Place the basil in a blender with the remaining 2 teaspoons olive oil, the remaining garlic, the pine nuts, cheese and water. Blend until pureed, stopping several times to scrape down the sides of the jar.
• Just before serving, spoon the pesto on top of the tomato sauce and swirl it in to create a marbled effect. Serve over cooked pasta.

TOMATOES ROASTED WITH PESTO

Steps:

• *If Making the Homemade Pesto:.
• Put walnuts, pine nuts and garlic into a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt and pepper. With the processor running, slowly pour the olive oil in through the feed tube and process until the pesto is pureed. Add the parmesan and puree for a minute. Use immediately or store in the fridge or freezer with a thin film of olive oil on top.
• Preheat oven to 425 degrees F.
• Core the tomatoes and then slice them across (not through the stem) in 1/2 inch thick slices. Arrange the slices in a single layer on a sheet pan and drizzle with the olive oil and sprinkle with the oregano, salt and pepper.
• Bake the tomatoes for 10 minutes. Remove them from the oven and spread each slice with pesto and sprinkle with the parmesan cheese.
• Return the tomatoes to the oven and continue baking for 7-10 minutes, until the parmesan is melted and begins to brown. Using a flat spatula, put the tomatoes onto a serving platter, sprinkle with extra salt and serve hot, warm or at room temperature.