Oven-Dried Tomato Pesto

1. 1

   Preheat oven to 250 degrees. Place a sheet of foil on a baking sheet; smear the foil lightly with olive oil. Arrange the cherry tomatoes, cut-side up, on the sheet. Sprinkle with a generous pinch of coarse salt. Roast the tomatoes for at least 2 hours, up to 3, until they shrivel up a bit and smell sweetly toasted. Remove from oven and cool.

2. 2

   Place tomatoes, basil, pine nuts and garlic in a food processor; pulse repeatedly until the mixture is mashed up into a coarse paste. Add olive oil; pulse to combine well. Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.