If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: It's what I call "panic pesto"—gardeners, you know what I mean: You realize to your horror that a frost is forecast, and you run out to the garden to pick the last of the not-quite-ripe tomatoes and the sorry-looking basil. This is what you do with that imperfect produce. Freeze it, and you'll have the taste of summer year-round. —BrynWrites4Food
Makes: 1 cup
pint cherry tomatoes
cup fresh whole basil leaves, packed
tablespoons pine nuts, toasted
cup good olive oil
salt & pepper to taste
- Preheat oven to 250 degrees. Place a sheet of foil on a baking sheet; smear the foil lightly with olive oil. Arrange the cherry tomatoes, cut-side up, on the sheet. Sprinkle with a generous pinch of coarse salt. Roast the tomatoes for at least 2 hours, up to 3, until they shrivel up a bit and smell sweetly toasted. Remove from oven and cool.
- Place tomatoes, basil, pine nuts and garlic in a food processor; pulse repeatedly until the mixture is mashed up into a coarse paste. Add olive oil; pulse to combine well. Season to taste with salt and pepper.