ROAST TOMATOES WITH PESTO
These tomatoes are packed with fresh basil, and make an ideal, healthy side dish
Provided by Good Food team
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 6
Steps:
- Heat oven to 190C/fan 170C/gas 5. Halve the tomatoes and arrange them in a single layer, cut side up in a roasting tin.
- To make the pesto: put the basil, pine nuts and garlic in a food processor and whizz to a paste. With the motor running, drizzle in the oil. Transfer to a bowl, stir in the parmesan, then season to taste. Spoon about 2 tsp pesto over each tomato, then roast for 20 mins, until the tomatoes are tender. Serve with grilled lamb and a crisp green salad.
Nutrition Facts : Calories 312 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.16 milligram of sodium
TOMATOES ROASTED WITH PESTO
From Ina Garten. She says this is a nice way to give grocery store tomatoes that yummy summer flavor. It's a very flavorful tomato dish, made with a garlicky pesto (if using her homemade recipe - but you could also use store bought), so she recommends pairing it with something mild like fish. *prep time does not include making your own pesto. Note: Make sure to slice your tomatoes at least 1/2 inch thick.
Provided by LifeIsGood
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 758.4, Fat 75.5, SaturatedFat 13.4, Cholesterol 22, Sodium 1362.5, Carbohydrate 11.2, Fiber 3.3, Sugar 4.7, Protein 13.9
TOMATO PESTO
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.
Provided by Michael Chiarello : Food Network
Time 20m
Yield 8 servings
Number Of Ingredients 7
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.
TOMATOES ROASTED WITH PESTO
Provided by Ina Garten
Yield 6 servings
Number Of Ingredients 15
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.
CREAMY PESTO CHICKEN WITH ROASTED TOMATOES
A fast and filling, all-in-one chicken dish
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.
- Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.
- Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.
Nutrition Facts : Calories 545 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 0.82 milligram of sodium
PESTO TOMATOES
A friend of mine makes these for me all the time and they are scrumptious! Make these ahead of time, and pop into the oven 15 minutes before guests arrive. The aroma will make their mouths water.
Provided by lovedody
Categories Appetizers and Snacks
Time 30m
Yield 10
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Slice tomatoes in half, and scoop out about a tablespoon of flesh from the center of each half. Fill pocket with pesto, and sprinkle generously with cheese. Place tomato halves in a well oiled baking dish.
- Bake in preheated oven until cheese is melted and bubbly, and slightly browned. Serve warm.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 4.8 g, Cholesterol 12.8 mg, Fat 8.7 g, Fiber 1.4 g, Protein 6.9 g, SaturatedFat 3.3 g, Sodium 252.7 mg, Sugar 2.5 g
ROASTED TOMATO SAUCE WITH PESTO
Provided by Molly O'Neill
Categories weekday, condiments, side dish
Time 1h15m
Yield Five cups
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees. Place the tomatoes on a baking sheet skin side down. Roast until the tomatoes become soft and fragrant, about 20 minutes. Let stand until cool enough to handle; then chop coarsely.
- Heat 2 teaspoons of the olive oil in a large pot over medium-high heat. Add 1 clove of the garlic and the onion and cook, stirring often, until softened, about 5 minutes. Add the tomatoes with all of their liquid. Reduce heat and simmer for 30 minutes. Stir in the red-pepper flakes, salt and pepper. Taste and add more salt if needed.
- Meanwhile, bring a small pot of water to the boil. Add the basil leaves and blanch for 5 seconds. Drain and rinse under cold running water. Drain well. Place the basil in a blender with the remaining 2 teaspoons olive oil, the remaining garlic, the pine nuts, cheese and water. Blend until pureed, stopping several times to scrape down the sides of the jar.
- Just before serving, spoon the pesto on top of the tomato sauce and swirl it in to create a marbled effect. Serve over cooked pasta.
Nutrition Facts : @context http, Calories 53, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 295 milligrams, Sugar 4 grams
TILAPIA WITH ROASTED TOMATO & PESTO SAUCE
I came across this recipe for Tilapia with Pesto and Oven Roasted Tomatoes a while ago an I thought that it sounded nice and fresh and summery. I have made basil pesto many times but I have pretty much only used it with pasta. I really liked the idea of using it in a new way. Add the lemon to the pesto sounded like a good way to brighten it up. To top it all off, some roasted tomatoes which are one of my favorites! I really liked the choice of serving the tilapia with quinoa and asparagus. I cooked the quinoa in chicken stock and lemon juice to add a bit of flavor to it. The meal came together easily and it was really good! The fish was super moist and along with the lemon, pesto and roasted tomatoes it was really tasty. The quinoa helped soak up the extra juices from the fish and roasted tomatoes infusing it with flavor. I enjoyed using the pesto in the dish and I can't wait to try using pesto in other new ways.
Provided by ElizabethKnicely
Categories Tilapia
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Toss the tomatoes and garlic in the olive oil, salt and pepper.
- Roast in a preheated 425°F oven for 10 minutes.
- Mix the lemon juice into the pesto.
- Season the fish with salt and pepper.
- Spread the pesto onto the fish.
- Chop the lemon rinds into slices.
- Add the lemon slices to the tomatoes in the pan and set the fish on top.
- Bake until the fish is white and flaky, about 10 minutes.
Nutrition Facts : Calories 203.9, Fat 7, SaturatedFat 1.4, Cholesterol 62.5, Sodium 74.1, Carbohydrate 10.5, Fiber 2.7, Sugar 4.7, Protein 27.1
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- Core the tomatoes and slice them across into slices 1/4 – 1/2-inch thick. Arrange in a single layer on the baking sheet. Drizzle with the olive oil and sprinkle on salt, pepper, and the oregano. Bake in the preheated oven for 10 minutes.
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