Photo: Tomato Pesto Recipe
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.
Ingredients
- 4 cups peeled, seeded, and coarsely chopped tomatoes
- 5 cloves minced garlic
- 30 large fresh basil leaves
- 1/2 cup extra-virgin olive oil
- 1 tablespoon and 1 teaspoon balsamic vinegar
- Sea salt, preferably gray salt, and freshly ground black pepper
- 1 cup freshly grated Parmesan
Directions
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.
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By eaglecay
Summerfield, NC
on October 14, 2009
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I also cut back on the garlic for my son but then I used leftover as a base for Tomato Roasted Red Pepper Soup. I pureed some roasted red peppers mixed it in to about half of the pesto with some half and half. Yum.
By tfc1306_5008264
Glastonbury, CT
on August 10, 2009
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I used canned whole tomatoes without the juice in this recipe and I put it over pasta with chicken. It was really delicious and so easy!!! A great thing to do with all of the basil in your garden. This recipe is a keeper.
By jkgemmell_12056741
kennewick, 87
on August 09, 2009
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Great recipe for using up tomatoes and basil in full bloom. Very good! It was a little too spicy from the garlic for the kids, but my husband and I loved the strong garlic flavor. I may have put in a little more than listed in recipe. I put the sauce over penne and added shrimp. I have a lot of leftover sauce that I'll try freezing. We would definitely repeat this dish!
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