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!?

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!

Summer Tomato Flatbread
Easy Summer Tomato Flatbread Hot From the Oven

Fresh Summer Tomato Salsa
Fresh Summer Tomato Salsa

Grilled Green Tomatoes
Grilled Green Tomatoes with Arugula Salad

Roasted Tomato Bruschetta

Garlic Bread & Roasted Tomato Bruschetta

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Roasted Tomatoes in Processor
Roasted Tomato Pesto
Print Recipe
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.
Servings Prep Time
2 cups 1 hour
Cook Time
45 minutes
Servings Prep Time
2 cups 1 hour
Cook Time
45 minutes
Roasted Tomatoes in Processor
Roasted Tomato Pesto
Print Recipe
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.
Servings Prep Time
2 cups 1 hour
Cook Time
45 minutes
Servings Prep Time
2 cups 1 hour
Cook Time
45 minutes
Instructions
  1. 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.
    Salt & Pepper Tomatoes
  2. 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.
    Tomato Pesto Ingredients
  3. Process almonds in food processor until pulverized to BB-sized pieces.
    Crushed Almonds
  4. Add peeled garlic cloves to processed almonds. Pulse until garlic is minced and incorporated with almond pieces.
  5. Add basil leaves to processor
    Basil into Processor
  6. Process until a fine mixture results.
    Basil & Almonds Pureed
  7. Add roasted tomatoes, as well as any juices from tomatoes (there's a lot of flavor in those roasting juices!).
    Roasted Tomatoes in Processor
  8. With food processor running, drizzle olive oil into mixture.
    Olive Oil into Pesto
  9. Add remaining salt & pepper to mixture, and pulse to incorporate fully into pesto.
    Salt & Pepper into Pesto
  10. Pesto should be thick but smooth consistency. Refrigerate in an air tight container for up to 5 days.
    Pureed Tomato Pesto
Recipe Notes

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.

Tomato Pesto & Ricotta

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!

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