Summer means so many fresh options to choose from, and tomatoes and pesto are two of them. So why not put them together for an amazing flavor explosion with this Tomato Pesto!?
Daily Riddle:
Q: What is red and goes around in circles?
A: A tomato in a food processor.
OK, so maybe that one is more likely to garner groans than giggles. But it’s fitting for today’s edition of my ongoing Pesto Party!
That’s right, kids, today I’m making pesto out of tomatoes! Pesto doesn’t have to be made ONLY from green things (although the ones from this week are pretty darned tasty!)–pesto can be made from lots of garden goodies. And today’s main character is that beautiful, red, juicy, sweet treat that makes the hot weather of summer worthwhile. TOMATOES! Yes, I’m obsessed with them. Yes, I use them in everything right now!
Because one of my all time favorite summer dishes is a Caprese salad, I figured that making a pesto out of that amazing flavor profile was a stroke of genius (if I do say so myself). What is so great about this recipe is that the roasted tomatoes themselves have multiple uses, so make extra and get creative!
In my enamored state with all things pesto, I’ve found that it ain’t just for pasta anymore. There are SO many ways to use this basic recipe, playing with textures, flavors, and manners of use. Stir this one into some ricotta cheese and spread it on crostini, or maybe on a burger. Toss it into an omelet, or perhaps roast it on chicken. So. Many. Possibilities.
What would YOU serve this delicious pesto with?
Want to check out my other tomato obsessed recipes? Check these tasty morsels out for yourself!
| Servings | Prep Time |
| 2 cups | 1 hour |
| Cook Time |
| 45 minutes |
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Pesto ain't just about green stuff anymore. The deep roasted flavors in the tomatoes bring out a depth that is spectacular. And feel free to make extra tomatoes and use them for other purposes, like serving on sandwiches, or plating with antipasti. So good, and so simple, it will become a staple in your refrigerator.
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- 8 medium vine ripe tomatoes, sliced into wedges
- 1 cup fresh basil leaves
- 1/2 cup almonds, toasted
- 1/3 cup extra virgin olive oil
- 1 tsp. kosher salt, divided
- 1/2 tsp. freshly ground black pepper, divided
- Preheat oven to 400 degrees. Cut tomatoes into wedges. Drizzle liberally with olive oil, and sprinkle with 1/2 tsp. salt & 1/4 tsp. pepper. Roast in oven for 35-45 minutes, or until tomatoes begin to char. Remove and cool completely.
- Toast almonds on baking sheet in single layer in same 400 degree oven for 3-6 minutes, or until they begin to toast and become fragrant. Remove from oven and allow to cool completely.
- Process almonds in food processor until pulverized to BB-sized pieces.
- Add peeled garlic cloves to processed almonds. Pulse until garlic is minced and incorporated with almond pieces.
- Add basil leaves to processor
- Process until a fine mixture results.
- Add roasted tomatoes, as well as any juices from tomatoes (there's a lot of flavor in those roasting juices!).
- With food processor running, drizzle olive oil into mixture.
- Add remaining salt & pepper to mixture, and pulse to incorporate fully into pesto.
- Pesto should be thick but smooth consistency. Refrigerate in an air tight container for up to 5 days.
Heading to a summer gathering? Need a quick appetizer to share? Mix 2 tablespoons of tomato pesto into 1 cup of ricotta cheese. Spread onto crostini or other bread for a delicious treat.
As an alternative, spread tomato pesto mixture onto 1/2 of a toasted baguette. Top with shredded mozzarella cheese and broil in oven for 5 minutes or until cheese begins to brown and bubble. Now you've got a fancy version of garlic bread to serve with dinner!
So many possibilities, so little tomato pesto, which is why you should definitely make a double batch of this great twist on a classic!
What a genius idea! Now why didn’t I think of this? 🙂 Definitely want to try this. Should be delicious tossed with fresh pasta.
What a fun concept! We love basil pesto in my house so I can only imagine how wonderful tomato pesto could be!
This sounds so good – bursting with flavor! I bet it would be great on a sammy and I love your idea of mixing it with ricotta!
I absolutely love this idea. I can just imagine the flavor explosion with the roasted tomatoes.
It is truly amazing. Let me know if you give it a try–you’ll be addicted!