Roasted Tomato Pesto Recipe
Category: Sauces and Dips
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cherry Tomatoes (datterini) | 500g |
| Extra Virgin Olive Oil | 80ml |
| Parmigiano Reggiano DOP | 60g |
| Pine Nuts | 30g |
| Garlic Clove | 1/2 |
| Fresh Basil Leaves | 10 leaves |
| Fine Salt | To taste |
| Oregano | To taste |
| Sugar | 1 teaspoon |
Instructions:
-
Prep the Tomatoes:
Start by rinsing the cherry tomatoes quickly under cold water. Pat them dry with a kitchen towel. Cut the tomatoes in half and arrange them on a baking tray lined with parchment paper. Sprinkle with a pinch of sugar and oregano. -
Roast the Tomatoes:
Preheat your oven to 240°C (464°F) in static mode. Roast the tomatoes for about 30 minutes, or until the skins are slightly charred, and they become soft and dry but still tender. Don’t worry if the parchment paper darkens, that’s normal as the tomatoes release their juices. -
Cool the Tomatoes:
Let the roasted tomatoes cool down slightly before transferring them into a food processor. Their skins might be a little crispy, but that’s perfectly fine. -
Prepare the Pesto:
Add the fresh basil leaves and peeled garlic (cut the garlic in half and remove the core for a milder taste) into the food processor with the tomatoes. Season with a pinch of salt, then pour in the extra virgin olive oil. -
Blend:
Process everything until you get a smooth, creamy mixture, ensuring all the ingredients are well incorporated. -
Finish the Pesto:
Add the grated Parmigiano Reggiano and pine nuts into the processor and pulse again until the pesto reaches a soft, spreadable consistency. -
Serve and Enjoy:
Your homemade roasted tomato pesto is ready! Use it as a delicious spread for pasta, on toasted bread, or as a topping for grilled vegetables or meats. It’s an incredibly versatile condiment that brings a rich, smoky flavor to any dish.
Tips:
- You can store this pesto in an airtight container in the fridge for up to 4 days. For longer storage, consider freezing it in ice cube trays for easy portioning.
- Adjust the consistency by adding more olive oil if you prefer a smoother texture.
Nutritional Information (per serving)
(Approximate values)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Fat | 16g |
| Carbohydrates | 7g |
| Fiber | 2g |
| Protein | 3g |
| Sodium | 200mg |
This roasted tomato pesto brings together the sweetness of slow-roasted tomatoes and the richness of Parmigiano Reggiano and pine nuts, making it the perfect addition to your next meal! Whether stirred through pasta, used as a sandwich spread, or drizzled over grilled meats, it’s a true crowd-pleaser. Enjoy the vibrant flavors of Italy, right in your kitchen!
