Cherry Tomatoes With Pesto Gluten Free Food
TOMATOES ROASTED WITH PESTO
Provided by Ina Garten
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees.
- 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. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper.
- Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
- Place the walnuts, pine nuts, and garlic in the bowl of 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 into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
TOMATO PESTO
Chef Note: This is a great sauce for pasta salad because it's delicious at room temperature. You could also slather it on bruschetta, grilled fish or chicken. Or make a brunch dish by topping a thick slice of toast with proscuitto, a poached egg and a little of this summer pesto. In summer, when you can get your hands on vine-ripe tomatoes, you don't even need to peel them. To intensify the flavor, you can add a few oven-dried tomatoes. The pesto keeps several days in a tightly sealed container in the refrigerator.
Provided by Michael Chiarello : Food Network
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and pepper, to taste, in a blender and puree until smooth. Add the cheese and blend briefly just to mix. Transfer to a bowl and adjust the seasoning.
CHERRY TOMATOES WITH PESTO (GLUTEN-FREE)
Great finger food- a Rick Grant recipe. Posting some gluten-free finger food and appetizer recipes. A great item for barbecues or as a nibblie with drinks. Kids love these too. A no cook recipe
Provided by Jubes
Categories Vegetable
Time 30m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- Wash and dry the tomatoes.
- Using a sharp knife, cut the top of each tomato and scoop out the seeds with a small spoon or melon baller, discard the pulp.
- Put the tomatoes aside on a plate until the pesto is ready.
- To make the pesto- blendd the basil, garlic, pine nuts and olive oil in a food processor- process until smooth.
- Pour the mixture into a smaller bowl and fold in the grated parmesan, extra tasty cheese and seasonings.
- Fill a piping bag with the pesto mixture. Using a round nozzle, pipe the pesto into the tomato cups.
- Chill the tomatoes for about an hour before serving.
- Makes approx 30.
Nutrition Facts : Calories 37, Fat 3.1, SaturatedFat 0.7, Cholesterol 1.9, Sodium 31.5, Carbohydrate 1.5, Fiber 0.5, Sugar 0.7, Protein 1.1
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