Pesto Tomatoes Food

TOMATOES ROASTED WITH PESTO

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.

SICILIAN TOMATO PESTO

Steps:

• Heat a dry, medium skillet over medium heat. Add the almonds and toast, stirring often, until golden, about 3 minutes. Transfer to a plate to cool.
• Combine the cooled almonds, tomatoes, basil, parsley, mint, red pepper flakes, garlic and 1/2 teaspoon salt in a food processor. Pulse, adding a little bit of the oil at a time, until everything is finely chopped and emulsified. Add the Parmesan and pulse to incorporate. Season with salt to taste.
• Transfer to a serving bowl and serve with the toasted baguette slices. Any leftover pesto can be kept refrigerated in an airtight container for up to 2 days.

TOMATOES ROASTED WITH PESTO

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.

BAKED PESTO TOMATOES

Steps:

• Drain tomatoes, cut side down on paper towels for 10 minutes.
• Place cut sides up in 8x8 baking dish, coated with cooking spray.
• Season with salt and pepper.
• In a small bowl, combine pesto, cheese, onions, and parsley.
• Spread each tomato half equally with mixture.
• Bake at 350 degrees, uncovered until tomatoes are warmed through and cheese is melted, 8-10 minutes.
• Do not overcook, as tomatoes will get mushy.
• Leftovers reheat nicely.

SUN-DRIED TOMATO PESTO

Steps:

• Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
• In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

TOMATO PESTO

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.

SPAGHETTI WITH QUICK PESTO TOMATO SAUCE

Steps:

• Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Make the tomato sauce: Combine the tomatoes along with their juices, butter, red pepper flakes, bay leaves, onion halves and a pinch of salt in a very large saucepan or skillet. Place over the indirect-heat side of the grill and bring to a simmer. Cook, uncovered, for about 45 minutes, stirring occasionally and using a potato masher to smash the whole tomatoes at the halfway mark. Discard the onion and bay leaves.
• Make the pesto: In the bowl of a food processor, pulse together the garlic and nuts until chopped. Add the basil with a pinch of salt and pulse until it makes coarse crumbs. Transfer to a mixing bowl and add the Parmesan and olive oil. Mix until well combined. Season with salt and pepper.
• Place a large pot of salted water over the direct-heat side of the grill and bring to a boil. Cook the pasta 2 minutes less than the package directions, then scoop out into the tomato sauce, adding 1/2 cup pasta water. Toss to coat, then remove from the heat. (If the pasta is too dry, add some more pasta water.) Stir half the pesto mixture into the pasta. Plate and serve immediately with more pesto over the top.

PESTO TOMATO SOUP

Steps:

• In a pot, melt the butter over medium-high heat, then cook the shallots with some fresh thyme. Add the crushed tomatoes, 1 1/2 cups water and the heavy cream; simmer 20 minutes. Puree, then stir in the pesto. Season with salt.

BAKED PESTO PASTA WITH TOMATO & CHEESE

Steps:

• Bring a large pot of salted water to a boil for the pasta.
• Preheat your pot for the tomato sauce over medium heat.
• Add olive oil, then garlic and saute for 2-3 minutes.
• Next add the diced onion, crushed red pepper, bay leaf, and saute for about 5 minutes, or until onion soft and fragrant.
• Add the crushed tomatoes and stir well.
• When tomatoes begin to boil, reduce heat to low, add fresh basil leaves, and salt and pepper to taste.
• Let sauce simmer while you make your pesto (if not using store bought).
• Preheat broiler.
• Add pasta to boiling water and cook until just barely al dente.
• Drain pasta, and toss with 1 cup of your pesto sauce, 1/2 cup parmesan, and 1 cup of the ricotta cheese, be sure to blend well.
• Add pasta to a casserole dish.
• Top with the tomato basil sauce.
• You don't need to use all of the sauce, but rather serve the extra on the side.
• Top casserole with shredded mozzarella cheese.
• Place under broiler for about 5 minutes, or until cheese is melted.
• **Note:Casserole can be assembled ahead of time, covered with foil, and then reheated in a 350 degree oven until heated through.
• Remove foil for last 5-10 minutes in order to melt cheese.

PESTO TOMATO TOAST

Steps:

• Heat oven to 375.
• Place bread on ungreased sheet.
• Spread each slice with a scant tbsp of pesto.
• Top with tomato and sprinkle with cheese.
• Bake about 8 minutes or til hot and cheese is melted.

MUSSELS WITH PESTO AND TOMATOES

Steps:

• In a mini food processor, combine the basil, walnuts and whole garlic clove and pulse until fine.
• add the Parmesan and 2 tablespoons of the oil and process until smooth. Transfer the pesto to a medium bowl and add the butter.
• Stir in the tomatoes and season with salt and pepper.
• In a very large, deep skillet or large soup pot, heat the remaining 1/4 cup of olive oil until shimmering. Add the shallots and sliced garlic and cook over high heat, stirring, until lightly golden, about 4 minutes.
• Add the white wine and a generous pinch each of salt and pepper and bring to a boil.
• Add the mussels and stir for 1 minute. Cover and cook, stirring occasionally, until all of the mussels have opened, about 6 minutes.
• Add the pesto and tomatoes and stir until the butter is thoroughly melted and the mussels are evenly coated. Transfer the mussels and broth to bowls and serve with crusty bread.