Roast tomatoes with pesto

Roast tomatoes with pesto

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Prep: 10 mins Cook: 20 mins

Easy

Serves 4
These tomatoes are packed with fresh basil, and make an ideal, healthy side dish

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal312
  • fat30g
  • saturates5g
  • carbs7g
  • sugars6g
  • fibre2g
  • protein5g
  • salt0.16g
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Ingredients

  • 6 large ripe tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 50g fresh basil
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 25g toasted pine nuts
  • 2 garlic cloves
  • 100ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g freshly grated parmesan
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. 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.

  2. 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.

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Comments, questions and tips

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laureana
5th Sep, 2009
4.05
delicious served on homemade warm bread, used shop bought pesto, but made such a lovely dish, would definatly make again!!!
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