Tomatoes Roasted With 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

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

ROASTED TOMATO SAUCE WITH PESTO



Roasted Tomato Sauce With Pesto image

Provided by Molly O'Neill

Categories     weekday, condiments, side dish

Time 1h15m

Yield Five cups

Number Of Ingredients 11

12 small ripe tomatoes, cored and halved
4 teaspoons olive oil
3 large cloves garlic, peeled and minced
1 large onion, peeled and chopped
1/4 teaspoon dried red-pepper flakes
1 1/2 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
1 1/2 cups loosely packed fresh basil leaves
1 tablespoon toasted pine nuts
1 teaspoon freshly grated Parmesan cheese
1 tablespoon water

Steps:

  • Preheat the oven to 450 degrees. Place the tomatoes on a baking sheet skin side down. Roast until the tomatoes become soft and fragrant, about 20 minutes. Let stand until cool enough to handle; then chop coarsely.
  • Heat 2 teaspoons of the olive oil in a large pot over medium-high heat. Add 1 clove of the garlic and the onion and cook, stirring often, until softened, about 5 minutes. Add the tomatoes with all of their liquid. Reduce heat and simmer for 30 minutes. Stir in the red-pepper flakes, salt and pepper. Taste and add more salt if needed.
  • Meanwhile, bring a small pot of water to the boil. Add the basil leaves and blanch for 5 seconds. Drain and rinse under cold running water. Drain well. Place the basil in a blender with the remaining 2 teaspoons olive oil, the remaining garlic, the pine nuts, cheese and water. Blend until pureed, stopping several times to scrape down the sides of the jar.
  • Just before serving, spoon the pesto on top of the tomato sauce and swirl it in to create a marbled effect. Serve over cooked pasta.

Nutrition Facts : @context http, Calories 53, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 295 milligrams, Sugar 4 grams

ROASTED TOMATO, MOZZARELLA AND PESTO CALZONES



Roasted Tomato, Mozzarella and Pesto Calzones image

The secret to crispy calzones: Bake them in a very hot oven, and use drier ingredients in the filling to prevent the dough from becoming soggy. Slow-roasting the tomatoes for the filling concentrates their flavor and pulls out their juices, while pesto adds punch without contributing too much moisture. Fresh mozzarella is just right for many things, but it's too wet for a calzone, so use drier whole-milk mozzarella instead. If you prefer to use store-bought pizza dough, you'll need three (8-ounce) balls for this recipe.

Provided by Jessica Battilana

Categories     dinner, lunch, breads, appetizer, main course, side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 14

1 cup/240 milliliters warm water
1 tablespoon granulated sugar
1 1/2 teaspoons active dry yeast
3 3/4 cups/480 grams all-purpose flour
1 1/2 teaspoons kosher salt
2 tablespoons olive oil
2 pounds/905 grams small tomatoes, halved
2 tablespoons olive oil
2 garlic cloves, slivered
Kosher salt
1/2 cup plus 1 tablespoon basil pesto
1 pound/455 grams whole-milk mozzarella (not fresh mozzarella), shredded
1 large egg, beaten with 1 teaspoon water, for egg wash
Flaky salt, such as Maldon, for sprinkling

Steps:

  • Make the dough: In the bowl of a stand mixer fitted with the dough hook attachment (or in a large bowl with a wooden spoon), combine the water and sugar. Sprinkle yeast on top and let stand 5 minutes until foamy. With the mixer on low speed, add the flour, salt and olive oil, and mix until combined. Increase speed to medium and mix until the dough comes together in a smooth ball. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
  • While the dough rises, prepare the tomatoes: Heat oven to 300 degrees. Arrange tomatoes cut-side down on a rimmed baking sheet. Drizzle with olive oil, scatter with garlic and season generously with salt. Bake for 40 to 45 minutes, until the tomato skins are wrinkly. Let cool slightly, then use your fingers to pull the skins off each tomato. (Count the number of tomato pieces now, then you'll have an easier time dividing them among the 6 calzones.) Discard skins, then transfer tomatoes and garlic to a strainer set over a bowl. (You won't need the accumulated juices for this recipe, but save them - you can whisk them with a bit more olive oil and vinegar for a vinaigrette.)
  • Gently punch down the dough and transfer to a not-floured work surface. Divide into 6 pieces, each about 4 1/4 ounces/120 grams. Working with one piece of dough at a time, cup the dough ball on a work surface (almost as though you were forming a cage around the dough). Rotate your hand in clockwise circles, exerting a bit of pressure on the top of the dough ball, until it's a smooth sphere. Repeat with the remaining balls of dough and let stand 15 minutes, loosely covered with plastic wrap or a clean dish towel. (The dough can be prepared up to this point, transferred to a baking sheet, covered with greased plastic wrap and refrigerated overnight. Let come to room temperature before proceeding.)
  • If you have a large pizza stone, place it in the oven and heat oven to 500 degrees. (If you don't have a pizza stone, lightly oil a rimmed 13-by-18-inch baking sheet). Working with one piece of dough at a time, roll into an 8-inch circle using a rolling pin. Spoon 1 1/2 tablespoons pesto in the center of the dough and use the back of the spoon or an offset spatula to spread it in a thin, even layer, leaving a 1-inch border. Pile 2/3 cup mozzarella on half of the dough, then top with some of the tomatoes. Fold the dough in half, over filling, then roll and crimp the edge of the dough together to seal. Repeat with the remaining dough, pesto, mozzarella and tomatoes until all 6 calzones have been formed. Brush each calzone with egg wash and sprinkle with flaky salt.
  • With a large spatula, transfer the calzones to the pizza stone (or baking sheet) and arrange them diagonally to fit. Bake until puffed and deep brown, 18 to 23 minutes. (Tent with foil if the tops become too dark before the rest of the dough is browned.) Remove from the oven and let cool 5 minutes before serving.

SLOW ROASTED TOMATOES WITH BABY SPINACH & PESTO DRESSING



Slow Roasted Tomatoes With Baby Spinach & Pesto Dressing image

Make and share this Slow Roasted Tomatoes With Baby Spinach & Pesto Dressing recipe from Food.com.

Provided by Stardustannie

Categories     Vegetable

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

12 ripe egg tomatoes, halved lengthways
2 tablespoons extra virgin olive oil
1 teaspoon salt
2 garlic cloves, thinly sliced
24 fresh oregano leaves
100 g Baby Spinach, ends trimmed Washed And Dried
50 g parmesan cheese, shaved
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
2 tablespoons basil pesto
salt & fresh ground pepper

Steps:

  • Preheat oven to 150c.
  • Line a large baking tray with foil or parchment paper.
  • Place the tomatoes, olive oil and salt in a large bowl. Toss well to coat the tomatoes in the oil mixture.
  • Place the tomatoes cut side up on tray and sprinkle evenly with oregano and garlic. Roast the tomatoes for 2 hours or until shriveled around the edges. Remove from the oven and set aside for 10 minutes.,
  • To make the dressing, place the olive oil, balsamic and pesto in a small screw top jar. Shake well to combine and season with salt and pepper.
  • Place the spinach leaves in a large salad bowl.
  • Add the roasted tomatoes and parmesan.
  • Pour the dressing over and toss gently to combine.

Nutrition Facts : Calories 236, Fat 17.8, SaturatedFat 4.2, Cholesterol 11, Sodium 807.2, Carbohydrate 14, Fiber 4.8, Sugar 7.5, Protein 8.3

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

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