Tomato Pesto Recipes

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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

SUN-DRIED TOMATO PESTO



Sun-dried tomato pesto image

A had a glut of tomatoes last Summer, so sun-dried them. This pesto is a great way of using up sun-dried tomatoes, and super good value as well.

Provided by clkrecipes

Time 20m

Yield Makes 2 x 250ml small jars

Number Of Ingredients 8

1 cup sun-dried tomatoes
3 cloves garlic
1/2 tsp salt + 1/2 tsp black pepper
1 cup basil leaves
1/4 cup pine nuts
1 pinch red chilli flakes
1/3 cup grated parmesan
1/3 cup extra virgin olive oil

Steps:

  • Blend all the ingredients together in a food processor except the olive oil. Start the food processor and drizzle in the olive oil slowly while still mixing. Stop the machine, scrape down the sides, and adjust salt and pepper, according to taste.
  • Any leftover pesto can be stored in a jar with a tight fitting lid. Pesto can be refrigerated for up to one week. You can also freeze the pesto in ice cube trays, and this will keep for up to 2 months.

SUN-DRIED TOMATO PESTO



Sun-Dried Tomato Pesto image

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

4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
¼ cup chopped pine nuts
3 tablespoons chopped onion
¼ cup balsamic vinegar
1 tablespoon tomato paste
⅓ cup crushed tomatoes
¼ cup red wine
½ cup olive oil
½ cup grated Parmesan cheese
salt to taste

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

TOMATO-PESTO FRITTATA



Tomato-Pesto Frittata image

Featuring the flavors of the season's greatest salad -- the caprese -- this vividly colored, garden-fresh frittata makes a gorgeous meal.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 25m

Number Of Ingredients 6

8 large eggs
1/3 cup basil pesto
Coarse salt and pepper
1 cup shredded fresh mozzarella (4 ounces), divided
1 teaspoon olive oil
2 small tomatoes, thinly sliced

Steps:

  • Preheat oven to 425 degrees. In a large bowl, lightly beat eggs. Stir in pesto, 3/4 teaspoon salt, 1/4 teaspoon pepper, and 3/4 cup mozzarella. In a 10-inch nonstick skillet, heat oil over medium-high. Add egg mixture and cook, stirring occasionally, 1 to 2 minutes. Arrange tomatoes in a single layer on top and sprinkle with remaining mozzarella.
  • Bake until puffed and center is just set, 10 to 12 minutes. Let sit 5 minutes; run a rubber spatula around edge and beneath frittata before transferring to a cutting board. Cut into wedges and serve.

Nutrition Facts : Calories 306 g, Fat 24 g, Fiber 1 g, Protein 20 g, SaturatedFat 8 g

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