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Author Notes: Giving tomatoes a good roast enriches their sweetness and draws out an intensity of flavor that makes them almost feel rich. This provides the perfect topping for pesto mixed into a healthy serving of brown rice. —Grace @ FoodFitnessFreshAir.com
For the tomatoes:
- 5 med.-lg. tomatoes, sliced into large chunks
- 3 lg. cloves of garlic, quartered
- 5 sprigs of fresh thyme, leaves stripped
- 4 stems of fresh oregano, leaves stripped
- 1.5 tablespoons olive oil
- 1 splash balsamic vinegar
- To taste Fresh ground pepper
- Heat oven to 375F. Line a large baking sheet with aluminum foil. Place a sheet of parchment paper on top. (You may need two baking sheets if your pan is not large enough.)
- Scatter tomatoes on top. Strip herbs and scatter on top. Toss with olive oil and splash of balsamic. Spread tomatoes so that they're in a single layer with some space between each chunk. Sprinkle with kosher salt and pepper, to season.
- Bake for 75-90 minutes, gently stirring at the 45 & 60 minute mark. Meanwhile, begin to prepare the remainder of the dish.
For the pesto and rice:
- 2 cups short grain brown rice
- 2 medium cloves garlic
- 2 packed cups fresh basil
- 2/3 cup walnuts
- Scant 1/2 cups nutritional yeast
- 1 teaspoon salt
- 1/2 cup extra virgin olive oil
- Place rice in a pot with four cups of water. Cover, and bring to a boil. Reduce heat to a low simmer. Cook for 45 minutes, or until rice is fluffy and tender.
- In a food processor, process garlic. Add basil, 1/3 cup of walnuts, nutritional yeast, 1 tsp. salt and oil. Process until smooth. Set aside.
- When rice and tomatoes are finished cooking, divide rice among four bowls. Add a generous spoonful of pesto to each bowl and toss to coat. Scatter tomatoes on top. Sprinkle remaining walnuts over the rice, and serve.