Roast tomatoes with pesto

Roast tomatoes with pesto

By Good Food
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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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jane911
16th Aug, 2018
I made these with shop bought pesto. They were lovely. It's worth making extra as they were very nice cold the next day.
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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