Tomato Pesto Recipes

Steps:

• Bring a large pot of water to a boil. Toast the almonds in a medium nonstick skillet over medium-low heat until lightly browned and starting to crackle, 3 to 5 minutes. Transfer to a food processor; reserve the skillet. Add the basil and garlic to the food processor, season with salt and pepper and pulse until finely chopped. Add the tomatoes, olive oil and 1/2 teaspoon salt and process until mostly smooth. Transfer the pesto to a large bowl and stir in the Parmesan.
• Salt the boiling water, add the pasta and cook as the label directs for al dente. Reserve 1/3 cup cooking water, then drain. Add the pasta to the bowl with the pesto and toss well to coat, adding splashes of the reserved cooking water as needed to loosen. Season with salt and pepper.
• While the pasta cooks, cook the bacon in the reserved skillet over medium heat, stirring, until crisp, about 3 minutes. Add the panko and continue to cook, stirring, until golden and crisp, 1 more minute. Transfer to paper towels to drain.
• Divide the pasta among bowls. Top with the bacon-panko mixture and sprinkle with Parmesan and sliced basil.

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.

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.

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.

Steps:

• Heat a small skillet over medium-high heat and add the pine nuts.
• Cook, stirring constantly, until golden, 3 to 4 minutes. Immediately remove from the pan.
• Place the basil leaves, garlic, pine nuts and olive oil in a blender or food processor and process until smooth.
• Stop and scrape down the sides.
• Add the grated cheese and crushed red-pepper flakes and pulse a few times to make a thick paste.
• Transfer to a bowl and fold in the tomatoes. Season with salt and pepper.

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.

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.

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.