Roasted tomato pesto

Pesto ain't just about green stuff anymore. The deep roasted flavors in the tomatoes bring out a depth that is spectacular. And feel free to make extra tomatoes and use them for other purposes, like serving on sandwiches, or plating with antipasti. So good, and so simple, it will become a staple in your refrigerator.

This tomato pesto will redefine the way you think of classic pesto, using roasted tomatoes and garlic to provide an extra kick of flavor and richness.

Recipe: slow-roasted tomatoes The time has come to move on. Hope can only fuel you for so long and so far before you accept the raw and naked truth - the mushrooms were not to be this summer. I actually love the time before the mushrooms are expected and the time after I decide to no longer look for them.

This Tomato Basil Pesto is a simple and fresh twist on the classic. Roasting the cherry tomatoes and garlic gives it a rich, mellow flavor.

This sauce has a lot of concentrated flavor: tomato, garlic, herbs, with a touch of creaminess. It’s easy to do. And it all takes place in your oven, with a quick stint in your food processor…

The concentrated sweetness of slow-roasted tomatoes balanced with savory thyme and a touch of red-wine vinegar makes this healthy pesto recipe a must-try for any tomato lover. Try it in place of tomato sauce on your next pizza or as a “secret” ingredient in your next lasagna.

Taking advantage of jarred readymade ingredients, roasted tomato pesto is a fast no-cook sauce for pasta and a spread for bread or crackers.

This classic red pesto is a flavorful and versatile condiment that you can make with just a few simple ingredients. This recipe makes about 1 cup of red pesto which equals approximately 16 one tablespoon servings.

Looking for a way to use up that end of summer basil? This pesto is made with roasted red peppers and sun-dried tomatoes for a unique and tasty variation to the classic.

Roasted Tomato Pesto Bake Roasted tomato pesto bake. Sounds simple. It is. Delicious? That too! You’ll want to make this every week. Even take it to your next dinner party. It’s so delicious and easy