All Right Reserved. I made this recipe with the fire-roasted canned tomatoes and fresh flash frozen basil from Trader Joe's since basil is not in season. Roasted cherry tomato pesto Sweet tomatoes – and a surprising dash of garlic salt – add up to a delicious treat for a get-together. Stir in Parmesan and salt. We followed the fresh tomato variation and the pesto was fabulous. I also added two whole mashed garlic cloves that I didn't add to the food processor (just threw them out after roasting). Now slowly add Olive oil, tbsp or two at a … Roasted Tomatoes 400g (14 oz) vine tomatoes Salt, caster (superfine granulated) sugar, pepper, extra virgin olive oil Pesto 2 cups roasted unsalted almonds with skin on ½ tsp flaky sea salt, or to taste 1 tsp sherry or red wine vinegar ½ cup extra virgin olive oil … This recipe was fast and tasty. The sweet tomato flavor is perfect with the toasted nuts. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use. Offers may be subject to change without notice. I made this with about a third of the tomatoes (canned fire roasted) called for in the recipe. Use of this site constitutes acceptance of our, 4 Mistakes That Ruin Stuffing (and How to Fix Them), Nutrition Pile 2/3 cup mozzarella on half of the dough, then top with some of the tomatoes. The flavor was rich. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. I've made it twice already. Arrange the slices in a single layer on a sheet pan. Bake the tomatoes for 10 minutes. 1/2 cup Pesto, store-bought or homemade, recipe follows, 2010, Barefoot Contessa How Easy Is That?, All Rights Reserved, Sign up for the Recipe of the Day Newsletter Privacy Policy, Gluten-Free Roasted Garlic and Herb Gravy. Thin pesto with olive oil … From sandwiches to biscuits, roast potatoes and even in salads. They usually whine about whole grain pasta but I don't think they even noticed it was whole grain this time. Use the roasted tomatoes in place of the diced tomatoes in Step 2. I would definitely make this again. EatingWell may receive compensation for some links to products and services on this website. Not a whole lot like the original but don't shoot the college student it still tasted fantastic! Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Thanks for a fantastic recipe! Add the basil, salt, and pepper. Absolutely delicious! this link is to an external site that may or may not meet accessibility guidelines. Dollop with fresh ricotta. I followed it exactly and used canned fire-roasted tomatoes. The garlic was a nice touch. As the processor is running, drizzle in oil in a steady stream, about 30 seconds. Info. Allow them to cool slightly. I tossed the fresh tomatoes with olive oil salt and pepper. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. It's so good. Roast at 400 degrees for 30 minutes. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. It was a huge hit for our entire family - kids and grown-ups alike. I made the recipe exactly as written & found it needed no variation. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper. Source: EatingWell Magazine, November/December 2009. Start with 3 pounds fresh plum tomatoes, cut into quarters and divide them between 2 large baking sheets. 204 calories; protein 3.5g 7% DV; carbohydrates 6.6g 2% DV; dietary fiber 1.5g 6% DV; sugars 3.3g; fat 18.3g 28% DV; saturated fat 3g 15% DV; cholesterol 4.3mg 1% DV; vitamin a iu 623.2IU 13% DV; vitamin c 16.7mg 28% DV; folate 5.2mcg 1% DV; calcium 79.4mg 8% DV; iron 0.9mg 5% DV; magnesium 19.4mg 7% DV; potassium 61.8mg 2% DV; sodium 408.6mg 16% DV; thiaminmg 1% DV. This recipe is amazing. The first time I used canned tomatoes and the second time I used the fresh tomatoes. Spread pesto onto each baguette slice, then top each with an oven-roasted tomato. I served it over whole-wheat angel hair pasta and my husband and 7-year-old loved it. Ingredients 2 1/2 cup halved cherry tomatoes 1 teaspoon sea salt Freshly ground black pepper to taste 2 teaspoons dried herb of choice: I used crumbled za’atar, but rosemary or thyme are good too 2 … We will definitely have this again soon. Process for 30 seconds. Very very good! Add tomatoes, basil, vinegar and crushed red pepper. Make Ahead Tip: Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Divide the mozzarella slices amongst the crostini. * Bake these at 375 for about 3-4 minutes until the … Everything you need for a delicious feast. I didn't have a lot of the ingredients and ended up baking fresh Roma tomatoes with a sprinkling of basil (per fresh alteration tip) and using dried basil salt fresh red pepper chilli flakes and almonds. I am sad that I'm nearly out of tomatoes from my garden because I'm unsure whether the fire-roasted canned tomatoes will be as good. In a food processor or … Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Toast almonds in a large dry skillet over medium-high heat, stirring frequently, until golden and fragrant, 3 to 5 minutes. Arrange the slices in a single layer on a sheet pan. Place tomatoes on a baking sheet, cut side up, and drizzle with olive oil. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature. I served this over whole wheat pasta and it's one of the few sauces I've done that can mask the flavor of whole wheat. Toast almonds in a large dry skillet over medium-high heat, stirring frequently, until golden and … The delightful richness of Ellie Krieger's sundried tomato and almond pesto is a perfect partner for nutty whole-wheat pasta. I've shared this with friends and it's become a regular recipe for all of us. Place the cherry tomatoes on a large sheet pan, drizzle with the olive oil, and toss to coat. This past weekend I friends coming over who had an overabundance of tomatoes from their garden.