Roasted Tomato Sauce With Pesto

1. 1

   Place the tomatoes, cut side down, on a 15 1/2 x 10 1/2 x 2 inch pan. Roast in a 450 degree oven for 20 minutes or until soft. Chop tomatoes, saving juices. Cook onion and garlic in oil 2 to 3 minutes or until tender. Add tomatoes, juice, salt, and pepper. Bring to boiling, reduce heat. Simmer, covered, 30 minutes. Serve over hot cooked pasat, dollop pesto sauce atop.

2. 2

   For Pesto Sauce: In food processor bowl place 1 1/2 cups basil leaves, 1 tablespoon toasted pine nuts, 1 clove garlic, and 1 teaspoon grated Parmesan cheese. Cover; process with several on-off turns until paste forms. With processor running, gradually add 1 tablespoon olive oil and process until smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.