Tomatoes Roasted With Pesto Recipe

Name: Tomatoes Roasted With Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs large tomatoes (up to 2 1/2 lbs, red, choose firm, ripe tomatoes. Heirloom tomatoes tend to fall apart when roasting); 3 tablespoons olive oil; 2 teaspoons dried oregano; 1 1/2 teaspoons kosher salt; 1/2 teaspoon fresh ground black pepper; 1/2 cup pesto sauce (store bought or homemade); 1/2 cup freshly grated parmesan cheese; Pesto; 1/4 cup walnuts; 1/4 cup pine nuts; 3 tablespoons garlic, diced (9 cloves); 5 cups fresh basil leaves, packed; 1 teaspoon kosher salt; 1 teaspoon fresh ground black pepper; 1 1/2 cups olive oil; 1 cup freshly grated parmesan cheese

Servings: persons

2 lbs large tomatoes (up to 2 1/2 lbs, red, choose firm, ripe tomatoes. Heirloom tomatoes tend to fall apart when roasting)
3 tablespoons olive oil
2 teaspoons dried oregano
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup pesto sauce (store bought or homemade)
1/2 cup freshly grated parmesan cheese
Pesto
1/4 cup walnuts
1/4 cup pine nuts
3 tablespoons garlic, diced (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 1/2 cups olive oil
1 cup freshly grated parmesan cheese

1
*If Making the Homemade Pesto:
2
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.
3
Preheat oven to 425 degrees F.
4
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.
5
Bake the tomatoes for 10 minutes. Remove them from the oven and spread each slice with pesto and sprinkle with the parmesan cheese.
6
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.

1336

kcal

Calories

130

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 16 ingredients. The key ingredients include: 2 lbs large tomatoes (up to 2 1/2 lbs, red, choose firm, ripe tomatoes. Heirloom tomatoes tend to fall apart when roasting), 3 tablespoons olive oil, 2 teaspoons dried oregano, 1 1/2 teaspoons kosher salt, and more.

Yes, Tomatoes Roasted 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.

Tomatoes Roasted With Pesto

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