TOMATOES ROASTED WITH PESTO
Provided by Ina Garten
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees.
- 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. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper.
- Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
- Place the walnuts, pine nuts, and garlic in the bowl of 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 into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
PESTO TOMATOES
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
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
SUN-DRIED TOMATO PESTO
The best sun-dried tomato pesto.
Provided by MRS. CINDY SCHMIDT
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 20m
Yield 40
Number Of Ingredients 13
Steps:
- Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
- In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 2.4 g, Cholesterol 0.9 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 80.5 mg, Sugar 1.4 g
PESTO PASTA WITH CHICKEN AND TOMATOES
Pesto is easy to make from scratch with just a handful of ingredients. Its fresh flavor is the highlight of this super-fast pasta dish, packed with cherry tomatoes and chicken.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In blender or food processor, place Pesto ingredients.
- Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
- In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
- Garnish with basil and 3 tablespoons Parmesan cheese.
Nutrition Facts : Calories 480, Carbohydrate 52 g, Cholesterol 45 mg, Fat 2, Fiber 4 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 3 g, TransFat 0 g
TOMATO PESTO
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
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.
SPAGHETTI WITH QUICK PESTO TOMATO SAUCE
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Make the tomato sauce: Combine the tomatoes along with their juices, butter, red pepper flakes, bay leaves, onion halves and a pinch of salt in a very large saucepan or skillet. Place over the indirect-heat side of the grill and bring to a simmer. Cook, uncovered, for about 45 minutes, stirring occasionally and using a potato masher to smash the whole tomatoes at the halfway mark. Discard the onion and bay leaves.
- Make the pesto: In the bowl of a food processor, pulse together the garlic and nuts until chopped. Add the basil with a pinch of salt and pulse until it makes coarse crumbs. Transfer to a mixing bowl and add the Parmesan and olive oil. Mix until well combined. Season with salt and pepper.
- Place a large pot of salted water over the direct-heat side of the grill and bring to a boil. Cook the pasta 2 minutes less than the package directions, then scoop out into the tomato sauce, adding 1/2 cup pasta water. Toss to coat, then remove from the heat. (If the pasta is too dry, add some more pasta water.) Stir half the pesto mixture into the pasta. Plate and serve immediately with more pesto over the top.
ROAST TOMATOES WITH PESTO
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
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
PESTO-TOMATO TOAST
The basil, garlic, pine nuts and Parmesan in the pesto pack a powerhouse of flavor into this easy cheesy appetizer.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 18m
Yield 6
Number Of Ingredients 4
Steps:
- Heat oven to 375°F. Place bread on ungreased cookie sheet. Spread with pesto. Top with tomato. Sprinkle with cheese.
- Bake about 8 minutes or until hot and cheese is melted.
Nutrition Facts : Calories 165, Carbohydrate 14 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 320 mg
PESTO TOMATO TOAST
Make and share this Pesto Tomato Toast recipe from Food.com.
Provided by bert2421
Categories Lunch/Snacks
Time 18m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 375.
- Place bread on ungreased sheet.
- Spread each slice with a scant tbsp of pesto.
- Top with tomato and sprinkle with cheese.
- Bake about 8 minutes or til hot and cheese is melted.
BAKED PESTO TOMATOES
Desperate to find yet another way to use all the tomatoes from 4 plants, I found this in The Big Book of Casseroles. I used prepared pesto, but if you make your own, it is that much better. Had SO many, I shared with the neighbors, and even the young ones liked it. I used about 20 plum tomatoes and increased the remaining ingredients to match.
Provided by NurseJaney
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Drain tomatoes, cut side down on paper towels for 10 minutes.
- Place cut sides up in 8x8 baking dish, coated with cooking spray.
- Season with salt and pepper.
- In a small bowl, combine pesto, cheese, onions, and parsley.
- Spread each tomato half equally with mixture.
- Bake at 350 degrees, uncovered until tomatoes are warmed through and cheese is melted, 8-10 minutes.
- Do not overcook, as tomatoes will get mushy.
- Leftovers reheat nicely.
Nutrition Facts : Calories 54.5, Fat 3.1, SaturatedFat 1.9, Cholesterol 8.4, Sodium 57.5, Carbohydrate 4.2, Fiber 1.8, Sugar 1.9, Protein 3.5
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