Tomatoesroastedwithpesto Food

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ROASTED TOMATO PESTO



Roasted Tomato Pesto image

The concentrated sweetness of slow-roasted tomatoes balanced with savory thyme and a touch of red-wine vinegar makes this healthy pesto recipe a must-try for any tomato lover. Try it in place of tomato sauce on your next pizza or as a "secret" ingredient in your next lasagna.

Provided by Hilary Meyer

Categories     Italian Diabetic Recipes

Time 2h30m

Number Of Ingredients 9

1 ⅔ pounds medium plum tomatoes (6 to 8), halved and seeded
1 tablespoon extra-virgin olive oil
½ teaspoon salt, divided
3 tablespoons finely shredded Grana Padano or Parmigiano-Reggiano cheese
3 tablespoons pine nuts, toasted (see Tip)
1 ½ teaspoons fresh thyme
1 teaspoon red-wine vinegar
1 small clove garlic
¼ teaspoon freshly ground pepper

Steps:

  • Preheat oven to 300 degrees F.
  • Place tomatoes cut-side up on a baking sheet; drizzle with oil and sprinkle with 1/4 teaspoon salt. Roast until shriveled and brown on the bottom, 1 1/2 to 1 3/4 hours.
  • Once cooled, place the tomatoes and the remaining 1/4 teaspoon salt in a food processor; add cheese, pine nuts, thyme, vinegar, garlic and pepper. Pulse until well combined, scraping down the sides once or twice.

Nutrition Facts : Calories 31.4 calories, Carbohydrate 2.2 g, Cholesterol 0.7 mg, Fat 2.3 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 91 mg, Sugar 1.3 g

TOMATOES ROASTED WITH PESTO



Tomatoes Roasted With Pesto image

From Ina Garten. She says this is a nice way to give grocery store tomatoes that yummy summer flavor. It's a very flavorful tomato dish, made with a garlicky pesto (if using her homemade recipe - but you could also use store bought), so she recommends pairing it with something mild like fish. *prep time does not include making your own pesto. Note: Make sure to slice your tomatoes at least 1/2 inch thick.

Provided by LifeIsGood

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs large tomatoes (up to 2 1/2 lbs, red, choose firm, ripe tomatoes. Heirloom tomatoes tend to fall apart when roasting)
3 tablespoons olive oil
2 teaspoons dried oregano
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup pesto sauce (store bought or homemade)
1/2 cup freshly grated parmesan cheese
1/4 cup walnuts
1/4 cup pine nuts
3 tablespoons garlic, diced (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 1/2 cups olive oil
1 cup freshly grated parmesan cheese

Steps:

  • *If Making the Homemade Pesto:.
  • Put walnuts, pine nuts and garlic into a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt and pepper. With the processor running, slowly pour the olive oil in through the feed tube and process until the pesto is pureed. Add the parmesan and puree for a minute. Use immediately or store in the fridge or freezer with a thin film of olive oil on top.
  • Preheat oven to 425 degrees F.
  • Core the tomatoes and then slice them across (not through the stem) in 1/2 inch thick slices. Arrange the slices in a single layer on a sheet pan and drizzle with the olive oil and sprinkle with the oregano, salt and pepper.
  • Bake the tomatoes for 10 minutes. Remove them from the oven and spread each slice with pesto and sprinkle with the parmesan cheese.
  • Return the tomatoes to the oven and continue baking for 7-10 minutes, until the parmesan is melted and begins to brown. Using a flat spatula, put the tomatoes onto a serving platter, sprinkle with extra salt and serve hot, warm or at room temperature.

Nutrition Facts : Calories 758.4, Fat 75.5, SaturatedFat 13.4, Cholesterol 22, Sodium 1362.5, Carbohydrate 11.2, Fiber 3.3, Sugar 4.7, Protein 13.9

PESTO TOMATOES



Pesto Tomatoes image

A friend of mine makes these for me all the time and they are scrumptious! Make these ahead of time, and pop into the oven 15 minutes before guests arrive. The aroma will make their mouths water.

Provided by lovedody

Categories     Appetizers and Snacks

Time 30m

Yield 10

Number Of Ingredients 3

10 small ripe tomatoes
½ cup homemade or purchased pesto
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Slice tomatoes in half, and scoop out about a tablespoon of flesh from the center of each half. Fill pocket with pesto, and sprinkle generously with cheese. Place tomato halves in a well oiled baking dish.
  • Bake in preheated oven until cheese is melted and bubbly, and slightly browned. Serve warm.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 4.8 g, Cholesterol 12.8 mg, Fat 8.7 g, Fiber 1.4 g, Protein 6.9 g, SaturatedFat 3.3 g, Sodium 252.7 mg, Sugar 2.5 g

TOMATO PESTO



Tomato Pesto image

Chef Note: This is a great sauce for pasta salad because it's delicious at room temperature. You could also slather it on bruschetta, grilled fish or chicken. Or make a brunch dish by topping a thick slice of toast with proscuitto, a poached egg and a little of this summer pesto. In summer, when you can get your hands on vine-ripe tomatoes, you don't even need to peel them. To intensify the flavor, you can add a few oven-dried tomatoes. The pesto keeps several days in a tightly sealed container in the refrigerator.

Provided by Michael Chiarello : Food Network

Time 20m

Yield 8 servings

Number Of Ingredients 7

4 cups peeled, seeded, and coarsely chopped tomatoes
5 cloves minced garlic
30 large fresh basil leaves
1/2 cup extra-virgin olive oil
1 tablespoon and 1 teaspoon balsamic vinegar
Sea salt, preferably gray salt, and freshly ground black pepper
1 cup freshly grated Parmesan

Steps:

  • Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and pepper, to taste, in a blender and puree until smooth. Add the cheese and blend briefly just to mix. Transfer to a bowl and adjust the seasoning.

TOMATOES STUFFED WITH PESTO RICE



Tomatoes stuffed with pesto rice image

Stuffed with spinach, pesto rice and melting mozzarella, these tomatoes make a speedy veggie supper

Provided by Good Food team

Categories     Buffet, Main course

Time 30m

Number Of Ingredients 6

6 large beef tomatoes
250g pack microwave rice
3 tbsp vegetarian pesto (we used Sacla organic basil pesto)
100g grated mozzarella
80g bag spinach , roughly chopped
1 tbsp olive oil

Steps:

  • Heat oven to 200C/180C fan/gas 6. Slice the tops off the tomatoes and set aside. Scoop out the insides with a teaspoon, keeping the tomatoes intact. Discard the tomato flesh, but roughly chop the tomato tops. Heat the rice following pack instructions and tip into a bowl. Mix in the chopped tomato, the pesto, three-quarters of the mozzarella, the spinach and seasoning.
  • Spoon the rice mixture into the tomatoes and pack tightly into a casserole dish. Sprinkle with the remaining cheese, drizzle with a little olive oil and bake for 20 mins until soft and bubbling.

Nutrition Facts : Calories 381 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.8 milligram of sodium

ROAST TOMATOES WITH PESTO



Roast tomatoes with pesto image

These tomatoes are packed with fresh basil, and make an ideal, healthy side dish

Provided by Good Food team

Categories     Dinner, Side dish

Time 30m

Number Of Ingredients 6

6 large ripe tomatoes
50g fresh basil
25g toasted pine nuts
2 garlic cloves
100ml olive oil
25g freshly grated parmesan

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Halve the tomatoes and arrange them in a single layer, cut side up in a roasting tin.
  • To make the pesto: put the basil, pine nuts and garlic in a food processor and whizz to a paste. With the motor running, drizzle in the oil. Transfer to a bowl, stir in the parmesan, then season to taste. Spoon about 2 tsp pesto over each tomato, then roast for 20 mins, until the tomatoes are tender. Serve with grilled lamb and a crisp green salad.

Nutrition Facts : Calories 312 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.16 milligram of sodium

ROASTED TOMATOES



Roasted Tomatoes image

A long turn in the oven gives these juicy plum tomatoes good caramelization, lending sweetness to their robust flavor.

Categories     Tomato     Side     Roast     Summer     Gourmet     Fat Free     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 4

Olive oil for greasing pan plus additional for drizzling (optional)
6 large plum tomatoes (1 1/2 lb), halved lengthwise
3/4 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Put oven rack in middle position and preheat oven to 350°F. Oil a shallow baking pan.
  • Arrange tomatoes, cut sides up, in 1 layer in pan and sprinkle with salt and pepper.
  • Roast tomatoes until skins are wrinkled and beginning to brown on bottom, about 1 hour. Transfer to a serving dish and keep warm, covered with tented foil (do not let foil touch tomatoes), until ready to serve. Serve warm or at room temperature.

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