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
Ingredients
- For the tomatoes:
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5
med.-lg. tomatoes, sliced into large chunks
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3
lg. cloves of garlic, quartered
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5
sprigs of fresh thyme, leaves stripped
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4
stems of fresh oregano, leaves stripped
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1.5 tablespoons
olive oil
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1 splash
balsamic vinegar
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to taste
Fresh ground pepper
- For the pesto and rice:
-
2 cups
short grain brown rice
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2
medium cloves garlic
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2 packed cups
fresh basil
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2/3 cup
walnuts
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scant 1/2 cups
nutritional yeast
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1 teaspoon
salt
-
1/2 cup
extra virgin olive oil
Directions
- For the tomatoes:
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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.)
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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.
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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:
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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.
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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.
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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.
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