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Author Notes: Slow-roasted tomatoes and fresh pesto are two of my favorite things to make in the summer. Last year I had made several pans of slow-roasted tomatoes for a caprese salad, and had a lot leftover. So, on a whim, I added them to my pesto and a new recipe was born. I like to eat this pesto tossed with fresh pasta, spread on a baguette slice, or even drizzled over goat cheese or mozzarella. There are many delicious ways to enjoy it! - KelseyTheNaptimeChef
Serves about 3 cups
- 3 pounds fresh, ripe tomatoes (use a meaty, juicy variety like Roma or similar)
- 2 tablespoons olive oil
- 3-4 teaspoons Kosher Salt
- Preheat oven to 225.
- Line a 12x18 jelly roll pan with aluminum foil, set aside.
- Wash and trim tomatoes. Cut them in half lengthwise and place in a large bowl. Drizzle the olive oil over the tomatoes and toss them with your hands. Be gentle - you don't want to crush the tomatoes! Then, place them skin side down on the prepared pan.
- Put the salt in a ramekin and sprinkle the salt, pinch by pinch, over the tomatoes. Make sure each tomato has a little bit of salt on it.
- Bake tomatoes for about 3-3 1/2 hours, or until the tomatoes shrivel and brown around the edges, and have shrunk from their original size. Make sure they are still juicy in the middle - you don't want to dry them out completely. Allow to cool to room temperature.
- 1/2 teaspoon Kosher salt
- 1 teaspoon fresh lemon juice
- 2 cups TIGHTLY packed fresh basil leaves
- 2 large garlic cloves, peeled
- 1/2 cup pine nuts
- 3/4 cup freshly grated parmesan cheese
- 1/2 cup good olive oil
- 2 1/2 cups slow-roasted tomatoes
- Combine basil, garlic, lemon juice and salt in a food processor fitted with the blade attachment. Blend into a fine paste.
- Add pine nuts and process until smooth. (Be sure to scrape down the sides to make sure everything gets combined completely.)
- Add cheese and pulse until combined. (Scrape down the sides of the bowl as needed!)
- Add tomatoes and process until completely combined.
- Finally, with the food processor running, pour olive oil into the pesto and process until mixture is smooth and creamy. If pesto seems too thick you can loosen it up with 1/4 cup more good olive oil.
- Pesto can be stored in an airtight container in the refrigerator. It can also be frozen in an airtight container, or an ice-cube tray (for individual portions).
Salad with one rule: chop it real good.
Chop to it—and make this salad.
Lettuce love vegetables.
Soffritto's a superstar.
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