Roasted Tomato Sauce With Pesto Recipe

Name: Roasted Tomato Sauce With Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 small ripe tomatoes, cored and halved; 4 teaspoons olive oil; 3 large cloves garlic, peeled and minced; 1 large onion, peeled and chopped; 1/4 teaspoon dried red-pepper flakes; 1 1/2 teaspoons kosher salt, plus more to taste; Freshly ground pepper to taste; 1 1/2 cups loosely packed fresh basil leaves; 1 tablespoon toasted pine nuts; 1 teaspoon freshly grated Parmesan cheese; 1 tablespoon water

Servings: persons

12 small ripe tomatoes, cored and halved
4 teaspoons olive oil
3 large cloves garlic, peeled and minced
1 large onion, peeled and chopped
1/4 teaspoon dried red-pepper flakes
1 1/2 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
1 1/2 cups loosely packed fresh basil leaves
1 tablespoon toasted pine nuts
1 teaspoon freshly grated Parmesan cheese
1 tablespoon water

1
Preheat the oven to 450 degrees.
2
Place the tomatoes on a baking sheet skin side down.
3
Roast until the tomatoes become soft and fragrant, about 20 minutes.
4
Let stand until cool enough to handle; then chop coarsely.
5
Heat 2 teaspoons of the olive oil in a large pot over medium-high heat.
6
Add 1 clove of the garlic and the onion and cook, stirring often, until softened, about 5 minutes.
7
Add the tomatoes with all of their liquid.
8
Reduce heat and simmer for 30 minutes.
9
Stir in the red-pepper flakes, salt and pepper.
10
Taste and add more salt if needed.
11
Meanwhile, bring a small pot of water to the boil.
12
Add the basil leaves and blanch for 5 seconds.
13
Drain and rinse under cold running water.
14
Drain well.
15
Place the basil in a blender with the remaining 2 teaspoons olive oil, the remaining garlic, the pine nuts, cheese and water.
16
Blend until pureed, stopping several times to scrape down the sides of the jar.
17
Just before serving, spoon the pesto on top of the tomato sauce and swirl it in to create a marbled effect.
18
Serve over cooked pasta.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 small ripe tomatoes, cored and halved, 4 teaspoons olive oil, 3 large cloves garlic, peeled and minced, 1 large onion, peeled and chopped, and more.

Yes, Roasted Tomato Sauce With Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Tomato Sauce With Pesto

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