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.
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.
1/2 vegetable, 1/2 fat