Tomato Pesto Cocktail Sauce Food

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.

ZITI WITH TOMATO-PESTO SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes. Drain.
• Meanwhile, in a saucepan over medium-low heat, mix together the pesto and basil tomato sauce. Bring to a simmer, and season with salt to taste. (You can also heat the sauce in a covered microwave-safe bowl: cook on high for one minute.)
• Place pasta in a large serving bowl. Toss with pesto-tomato sauce. Top with grated Parmesan cheese.

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 LINGUINE IN FRESH TOMATO SAUCE

Steps:

• Preheat a heavy saute pan for about 1 minute over medium heat. Spray it 3 times with the vegetable spray. Toss in the onion, green pepper, and carrot and saute for 2 minutes. Add the oregano, thyme, and wine. Cook for about 5 minutes, until most of the wine has been absorbed. Stir in the tomatoes, jalapeno pepper, and the bouillon cube. Reduce the heat to low and simmer, uncovered, for 40 minutes, stirring occasionally.
• In the meantime, bring a large pot of water to a boil over high heat. Once the water is boiling, add the linguine. Cook the pasta 8 to 12 minutes, to desired tenderness.
• To the simmering vegetable mixture, add the garlic, mushrooms, vinegar, tomato paste, and salt and black pepper. Raise the heat to medium, cover, and cook for 10 minutes. Stir in the pesto.
• When the linguine is done, drain and transfer it to a warm serving bowl. Add the sauce and toss. Garnish with the parmesan cheese.

TOMATO PESTO

Steps:

• In food processor combine basil, garlic, and tomato.
• Blend ingredients together until a smooth paste forms.
• Adjust with salt to taste.
• Transfer mixture to a bowl.
• Refrigerate until ready to serve.

CHILLI TOMATO PESTO

Steps:

• Grill both the chilli and red pepper under a very hot grilluntil the skin blackens and blisters. Allow to cool for a few minutes.
• Peel the chilli and pepper and remove the seeds. Roughly chop.
• With a large pestle and mortar crush the garlic together with the toasted pine nuts.
• One at a time, add the red pepper, chilli, basil, sundried tomato and tomato paste, squashing together until everything is roughly blended.
• Stir in the grated Pecorino or Parmesan.
• Stir in the oil, stirring until everything has become a paste, but still retains a little of it's own identity.
• Add tabasco to taste.

TOMATO-PESTO COCKTAIL SAUCE

Steps:

• Tip: If you don't want to invest in an entire bottle of cognac, you can purchase small "sample" sized bottles of it at the liquor store. I was able to find 50 milliliter (approximately 1/4 cup) bottles of V.S. Hennessey cognac-among other offerings: white rum, whiskey, etc. -fyi.
• In a small skillet, heat the olive oil over medium heat.
• Add the onion and gently sautè until light golden brown and slightly caramelized; approximately 10 minutes. DO NOT cook over too high of heat! Reduce heat if necessary.
• The objective is to caramelize the onions, not burn them.
• Increase heat to medium; add the diced tomatoes, salt and pepper.
• Continue cooking until the mixture has softened and all liquid released by the tomatoes has evaporated. The mixture should be thickened after about 15-20 minutes of cooking.
• Scrape the tomato mixture into a mixing bowl and set aside to cool.
• Stir in the mayonnaise, pesto and cognac. Taste and adjust seasonings if necessary.
• Chill until ready to serve. Yield is estimated.