Roast tomatoes with pesto
Serves 4
Easy
Prep:
Cook:
These tomatoes are packed with fresh basil, and make an ideal, healthy side dish
Skip to ingredients
Showing items 1 to 3 of 6
- 6 large ripe tomatoes
- 50g fresh basil
- 25g toasted pine nuts
- 2 garlic cloves
- 100ml olive oil
- 25g freshly grated parmesan
Nutrition: per serving
- kcal312
- fat30g
- saturates5g
- carbs7g
- sugars6g
- fibre2g
- protein5g
- salt0.16glow
Method
step 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.
step 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.
