Roasted Tomato Pesto

Roasted Tomato Pesto

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From: EatingWell Magazine, July/August 2015

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.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 1⅔ pounds medium plum tomatoes (6 to 8), halved and seeded
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon salt, divided
  • 3 tablespoons finely shredded Grana Padano or Parmigiano-Reggiano cheese
  • 3 tablespoons pine nuts, toasted (see Tip)
  • 1½ teaspoons fresh thyme
  • 1 teaspoon red-wine vinegar
  • 1 small clove garlic
  • ¼ teaspoon freshly ground pepper

Preparation

  • Active

  • Ready In

  1. Preheat oven to 300°F.
  2. Place tomatoes cut-side up on a baking sheet; drizzle with oil and sprinkle with ¼ teaspoon salt. Roast until shriveled and brown on the bottom, 1½ to 1¾ hours.
  3. Once cooled, place the tomatoes and the remaining ¼ 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 information

  • Serving size: 1-Tbsp.
  • Per serving: 31 calories; 2 g fat(0 g sat); 1 g fiber; 2 g carbohydrates; 1 g protein; 8 mcg folate; 1 mg cholesterol; 1 g sugars; 0 g added sugars; 404 IU vitamin A; 7 mg vitamin C; 18 mg calcium; 0 mg iron; 91 mg sodium; 124 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: ½ vegetable, ½ fat

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