Tomato+pesto Recipe
Roasted tomato, basil pesto, red sauce, mozz, parm, herbs
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Ingredients
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Roasted Tomatoes
Basil Pesto
Red Sauce
Cheese and Herbs
Method
Roasting Tomatoes
- 1
Prepare the Tomatoes
Preheat your oven to 400°F (200°C). Cut the Roma tomatoes in half lengthwise and place them on a baking sheet.
- 2
Season the Tomatoes
Drizzle the olive oil over the tomatoes and sprinkle with salt and black pepper.
- 3
Roast the Tomatoes
Roast the tomatoes in the preheated oven for about 25-30 minutes, or until they are tender and slightly charred. Remove from oven and set aside.
Making Basil Pesto
- 4
Combine Ingredients
In a food processor, combine the fresh basil leaves, pine nuts, Parmesan cheese, garlic cloves, and salt.
- 5
Blend and Add Olive Oil
Blend the ingredients on high speed while slowly drizzling in the olive oil until the mixture is smooth and creamy. Adjust seasoning if necessary.
Preparing Red Sauce
- 6
- 7
Add Crushed Tomatoes
Stir in the crushed tomatoes, oregano, salt, and black pepper. Bring to a simmer and let cook for about 15 minutes, stirring occasionally.
Assembly
- 8
Layer the Ingredients
In a serving dish, start with a layer of red sauce at the bottom, followed by roasted tomatoes, a layer of basil pesto, and a generous sprinkle of mozzarella cheese.
- 9
Finish with Cheese and Herbs
Top with more red sauce, a sprinkle of Parmesan cheese, and garnish with fresh basil leaves.
- 10
Serve
Serve warm and enjoy your Tomato+Pesto dish!
