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. Source: EatingWell Magazine, July/August 2015

Hilary Meyer


Ingredient Checklist


Instructions Checklist
  • 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.


Make Ahead Tip: Cover and refrigerate for up to 1 week or freeze in an ice cube tray. Transfer frozen cubes to a sealable plastic bag. Defrost as needed.

For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

31 calories; 2.3 g total fat; 0.4 g saturated fat; 1 mg cholesterol; 91 mg sodium. 124 mg potassium; 2.2 g carbohydrates; 0.6 g fiber; 1 g sugar; 1 g protein; 404 IU vitamin a iu; 7 mg vitamin c; 8 mcg folate; 18 mg calcium; 10 mg magnesium;