Having Pesto Ice Cubes in my freezer has changed my life. I throw them into every sauce, always have a quick meal on hand, and I am exploring new ways to use them. I am on a mission to de-basil my garden. They are snuffing out all life in the garden! I hope to make at least 8 trays of pesto cubes before the summer is out.
Last week, I had tons of ripe tomatoes from the garden that needed to be used. So pesto met tomatoes and a love match was made! The tomatoes take on a rich sweet flavor when they are roasted. With the pesto, they take on a sweet + savory flavor profile that is a show stopper. This recipe has, literally, 4 ingredients: tomatoes, pesto, oil, salt. Roasted tomatoes are a great side dish, but I threw them on ravioli for a rustic tomato sauce.
To prepare the tomatoes, you cut them into quarters and arrange them skin side down on a foil lined baking sheet. Drizzle pesto mixed with oil on top of each tomato and season with a little salt.
Roast them for about 15 minutes, or until you start to see blackened areas around the tomatoes. This means the tomatoes have just started to brown. (Click on the pictures above for details.)
Roasted Pesto Tomatoes
Prep time: 5 minutes, Total time: 20 minutes. Makes 4-5 side servings
2 pounds tomatoes, cut into fourths
2 pesto ice cubes, or about 1/3 cup pesto
1 tablespoon olive oil
1/2 teaspoon salt
Directions
Preheat your oven to 450° F. Line a baking sheet with foil. Arrange the tomatoes skin side down on the pan. Defrost your pesto ice cubes by putting running them in the defrost setting on your microwave for 30-45 seconds. Mix the pesto with the olive oil. Drizzle the pesto oil mix over each tomato. Sprinkle with salt.
Roast the tomatoes in your oven for 15 minutes, or until soft and browned.
I shared this with:
- Mouthwatering Monday
- Menu Mondays
- Tempt my tummy Tuesday
- All the small stuff
- Dr. Laura’s Tasty Tuesday
- Made it on Monday
- Real Food Wednesday
- 33 Shades of Green
- Cast Party Wednesday
- La Bella Vita
11 comments
Mirage says:
August 1, 2011 at 3:12 pm (UTC -5)
Gosh, I can have those now! Looks yummy yum!
Erin @ Art + Food + Life says:
August 1, 2011 at 7:23 pm (UTC -5)
They are super yummy! Thanks for stopping in
Candace says:
August 1, 2011 at 8:48 pm (UTC -5)
These look amazing! I love roasted tomatoes so much. I have never thought of roasting them in pesto. That’s brilliant!
Erin @ Art + Food + Life says:
August 2, 2011 at 12:12 am (UTC -5)
You know, I would have never thought of it if I didn’t have all this pesto in my freezer. I am so happy I went out on a limb with this one! I hope you get to try it
Christina says:
August 2, 2011 at 11:21 am (UTC -5)
These look soooo good, I love tomatoes! I need to use up my basil too, I have tons and tons of it. Need to make a batch of pesto ASAP!
Melinda says:
August 2, 2011 at 2:45 pm (UTC -5)
I can’t wait to try this with the first of my garden tomatoes! Yum!
carolinaheartstrings says:
August 3, 2011 at 12:19 pm (UTC -5)
As always your pictures are wonderful and this recipe looks so delicious. Come over and visit. We have a wonderful Southern treat this week.
Erin @ Art + Food + Life says:
August 3, 2011 at 5:06 pm (UTC -5)
Thanks! I hope you get to try it. I was looking at your strawberry ice cream. YUM
Heather says:
August 6, 2011 at 10:11 am (UTC -5)
Ooh YUMMY!! I have been eating bunches of tomatoes recently, thanks to the local Farmer’s Market. What a great new recipe!
Visiting from Blessed with Grace
Erin @ Art + Food + Life says:
August 6, 2011 at 10:13 am (UTC -5)
Thanks for stopping by. I hope you get to try this one out soon
Stacy @ Faith and Family says:
August 8, 2011 at 7:20 am (UTC -5)
Thanks for stopping by and sharing your recipe last week! Hope to see you at today’s Menu Monday recipe link up: http://myfaithandfamily.wordpress.com/2011/08/08/menu-mondays-parmesan-crusted-chicken/