Photo: Tomatoes Roasted with Pesto Recipe
Ingredients
- 2 to 2 1/2 pounds large red tomatoes
- 3 tablespoons good olive oil
- 2 teaspoons dried oregano
- Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup pesto, store-bought or homemade (recipe follows)
- 1/2 cup freshly grated Parmesan cheese
Directions
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.
Pesto:
- 1/4 cup walnuts
- 1/4 cup pine nuts
- 3 tablespoons diced garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 11/2 cups good olive oil
- 1 cup freshly grated Parmesan cheese
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. Makes 4 cups.
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By joycears_10971209
Walworth, NY
on April 30, 2013
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I thought this was excellent. I can hardly wait for fresh tomatoes from my garden. I would suggest slicing the tomatoes at least 1/4 t0 1/2 inch thick. It was just amazing Thank Ina!!!
By meself_11956426
Lakeland, 48
on November 10, 2012
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I watched Ina make this on her show and the posted recipe and baking times are entirely off the wall wrong compared to the show! I have made this recipe twice adjusting by instinct. I used store bought refrigerated Buitoni pesto. It does have a lot of oil in it so making my own I could reduce the oil. It was awfully good! But another time I may try making the pesto from scratch.
Ina sliced ROMA tomatoes -- not large tomatoes as the recipe states (which was obvious when she sampled one on a fork in one bite. I sliced Roma tomatoes to 1/4 ", sprinkled lightly with dried oregano, Kosher salt, and fresh ground pepper, roasted them at 425 for 5 minutes (not enough time then another 3 minutes and they were perfect. I spread about 1/4 tsp. pesto on the roasted tomatoes and SHAVED (or shredded Parmesan as did Ina -- not grated as the recipe states. Melted them in the oven for 1 1/2 minutes -- not the 7-10 minutes stated in the recipe.
By patriciammiller
Wakarusa, IN
on August 15, 2012
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This was really good! I used fresh oregano instead of dried which only made it even better. It kind of had all the flavors of a pizza with the crust. Will definitely make again!
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