Roast tomatoes with pesto
These tomatoes are packed with fresh basil, and make an ideal, healthy side dish
1
rating
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Super healthy
- 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.
Per serving
312 kcalories, protein 5g, carbohydrate 7g, fat 30 g, saturated fat 5g, fibre 2g, sugar 6g, salt 0.16 g
Recipe from Good Food magazine, July 2006.
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http://www.bbcgoodfood.com/recipes/1534/
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Ingredients
- 6 large ripe tomatoes
- 50g fresh basil
- 25g toasted pine nuts
- 2 garlic cloves
- 100ml olive oil
- 25g freshly grated parmesan
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Super healthy
Ingredients
- 6 large ripe tomatoes
- 50g fresh basil
- 25g toasted pine nuts
- 2 garlic cloves
- 100ml olive oil
- 25g freshly grated parmesan
Per serving
312 kcalories, protein 5g, carbohydrate 7g, fat 30 g, saturated fat 5g, fibre 2g, sugar 6g, salt 0.16 g
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