Roasted Tomato Sauce With Pesto
Published July 29, 1995
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
12 small ripe tomatoes, cored and halved
4 teaspoons olive oil
3 large cloves garlic, peeled and minced
1 large onion, peeled and chopped
¼ teaspoon dried red-pepper flakes
1 ½ teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
1 ½ cups loosely packed fresh basil leaves
1 tablespoon toasted pine nuts
1 teaspoon freshly grated Parmesan cheese
1 tablespoon water
Nutritional analysis per serving
7 grams carbs; 53 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 2 grams fiber; 293 milligrams sodium; 2 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat the oven to 450 degrees. Place the tomatoes on a baking sheet skin side down. Roast until the tomatoes become soft and fragrant, about 20 minutes. Let stand until cool enough to handle; then chop coarsely.
- Step 2
Heat 2 teaspoons of the olive oil in a large pot over medium-high heat. Add 1 clove of the garlic and the onion and cook, stirring often, until softened, about 5 minutes. Add the tomatoes with all of their liquid. Reduce heat and simmer for 30 minutes. Stir in the red-pepper flakes, salt and pepper. Taste and add more salt if needed.
- Step 3
Meanwhile, bring a small pot of water to the boil. Add the basil leaves and blanch for 5 seconds. Drain and rinse under cold running water. Drain well. Place the basil in a blender with the remaining 2 teaspoons olive oil, the remaining garlic, the pine nuts, cheese and water. Blend until pureed, stopping several times to scrape down the sides of the jar.
- Step 4
Just before serving, spoon the pesto on top of the tomato sauce and swirl it in to create a marbled effect. Serve over cooked pasta.
Private Notes
Comments
My friend Christiana taught me 30 years ago to make a large batch of roasted tomato sauce in the oven with cherry tomatoes (stab with a knife so they don't explode) mixed with Roma and heirloom tomatoes (peeled, cored and chopped.) It is an all-day project, but absolutely delightful in the middle of February in chilly, icy Iowa. I freeze it in small containers.