ROASTED TOMATO PESTO
The concentrated sweetness of slow-roasted tomatoes balanced with savory thyme and a touch of red-wine vinegar makes this healthy pesto recipe a must-try for any tomato lover. Try it in place of tomato sauce on your next pizza or as a "secret" ingredient in your next lasagna.
Provided by Hilary Meyer
Categories Italian Diabetic Recipes
Time 2h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F.
- Place tomatoes cut-side up on a baking sheet; drizzle with oil and sprinkle with 1/4 teaspoon salt. Roast until shriveled and brown on the bottom, 1 1/2 to 1 3/4 hours.
- Once cooled, place the tomatoes and the remaining 1/4 teaspoon salt in a food processor; add cheese, pine nuts, thyme, vinegar, garlic and pepper. Pulse until well combined, scraping down the sides once or twice.
Nutrition Facts : Calories 31.4 calories, Carbohydrate 2.2 g, Cholesterol 0.7 mg, Fat 2.3 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 91 mg, Sugar 1.3 g
ROASTED TOMATO SAUCE
Roma tomatoes and garlic are oven roasted and caramelized to give your pasta a deep, rich flavor. Roasting the tomatoes really draws out the sweet flavor, which mixes so well with the roasted garlic.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 50m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Place tomato halves skin-side down on the prepared baking sheet. Add garlic cloves. Evenly drizzle tomatoes and garlic with olive oil and season with salt and pepper.
- Roast in the preheated oven until tomatoes are bubbling, about 25 minutes. Increase heat to 425 degrees F (220 degrees C). Roast until tomatoes just begin to brown, 10 more minutes. Turn off the heat. Let tomatoes sit in the hot oven with the door closed until further caramelized, about 5 minutes.
- Transfer roasted tomatoes and garlic to a bowl. Add basil and use a wooden spoon to crush the mixture and break apart the tomatoes, leaving them a bit chunky. Remove peels, if desired. Serve over your favorite cooked pasta.
Nutrition Facts : Calories 105.6 calories, Carbohydrate 10 g, Fat 7.2 g, Fiber 2.8 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 89.6 mg, Sugar 6 g
ZITI WITH TOMATO-PESTO SAUCE
For those who like pesto but also love tomato sauce, try this recipe. Quick to prepare and very good, too! Try serving with breadsticks.
Provided by Risa G
Categories World Cuisine Recipes European Italian
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes. Drain.
- Meanwhile, in a saucepan over medium-low heat, mix together the pesto and basil tomato sauce. Bring to a simmer, and season with salt to taste. (You can also heat the sauce in a covered microwave-safe bowl: cook on high for one minute.)
- Place pasta in a large serving bowl. Toss with pesto-tomato sauce. Top with grated Parmesan cheese.
Nutrition Facts : Calories 367.9 calories, Carbohydrate 59.1 g, Cholesterol 10 mg, Fat 8.4 g, Fiber 5.1 g, Protein 13 g, SaturatedFat 2.8 g, Sodium 642.4 mg, Sugar 12.3 g
ROASTED TOMATO SAUCE WITH PESTO
Provided by Molly O'Neill
Categories weekday, condiments, side dish
Time 1h15m
Yield Five cups
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees. Place the tomatoes on a baking sheet skin side down. Roast until the tomatoes become soft and fragrant, about 20 minutes. Let stand until cool enough to handle; then chop coarsely.
- Heat 2 teaspoons of the olive oil in a large pot over medium-high heat. Add 1 clove of the garlic and the onion and cook, stirring often, until softened, about 5 minutes. Add the tomatoes with all of their liquid. Reduce heat and simmer for 30 minutes. Stir in the red-pepper flakes, salt and pepper. Taste and add more salt if needed.
- Meanwhile, bring a small pot of water to the boil. Add the basil leaves and blanch for 5 seconds. Drain and rinse under cold running water. Drain well. Place the basil in a blender with the remaining 2 teaspoons olive oil, the remaining garlic, the pine nuts, cheese and water. Blend until pureed, stopping several times to scrape down the sides of the jar.
- Just before serving, spoon the pesto on top of the tomato sauce and swirl it in to create a marbled effect. Serve over cooked pasta.
Nutrition Facts : @context http, Calories 53, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 295 milligrams, Sugar 4 grams
TOMATOES ROASTED WITH PESTO
From Ina Garten. She says this is a nice way to give grocery store tomatoes that yummy summer flavor. It's a very flavorful tomato dish, made with a garlicky pesto (if using her homemade recipe - but you could also use store bought), so she recommends pairing it with something mild like fish. *prep time does not include making your own pesto. Note: Make sure to slice your tomatoes at least 1/2 inch thick.
Provided by LifeIsGood
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- *If Making the Homemade Pesto:.
- 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.
- Preheat oven to 425 degrees F.
- 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.
- Bake the tomatoes for 10 minutes. Remove them from the oven and spread each slice with pesto and sprinkle with the parmesan cheese.
- 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.
Nutrition Facts : Calories 758.4, Fat 75.5, SaturatedFat 13.4, Cholesterol 22, Sodium 1362.5, Carbohydrate 11.2, Fiber 3.3, Sugar 4.7, Protein 13.9
TOMATOES ROASTED WITH PESTO
Provided by Ina Garten
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees.
- 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. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper.
- Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
- Place the walnuts, pine nuts, and garlic in the bowl of 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 into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
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