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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.