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Roast tomatoes with pesto

Roast tomatoes with pesto

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal312
fat30g
saturates5g
carbs7g
sugars6g
fibre2g
protein5g
low insalt0.16g
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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

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.

Goes well with

Recipe from Good Food magazine, July 2006

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Overall rating

A star rating of 4 out of 5.2 ratings
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