Why this recipe Matters

For the past few weeks, my garden has been full of cherry tomatoes. After snacking on one too many, I was inspired to create a new recipe, Roasted Cherry Tomato Pesto. If you garden in Ohio, then you know that August is magic for tomatoes. The fruits of all the Spring labor finally pay off. After months of watching green leafed plants grow their yellow blossoms, suddenly an abundance of green fruit emerges in clusters. Then, the green beauties transform once again. This time, into varying shades of scarlet and gifting a harvest of cherry tomatoes galore!

Not only do these gorgeous round gems, show us nature’s beauty, but the taste…

whoa.

oh. the. flavor.

Pop one of those sweet gems in your mouth, you can almost taste the sweetness of another summer passed.

With plenty of cherry tomatoes sitting on my kitchen counter, I glance through the glass door and see a jungle of basil in pots on my porch.

My mind begins to wonder…

Basil?

Tomatoes?

Oooh, what about pesto?

If I make it with basil, why not do it with tomatoes?

A cherry tomato pesto?

Hmm….I am onto something.

The skins will be too tough if I blend them fresh, I think.

So? Roast them?

Add garlic and fresh herbs?

That’s it.

A Roasted Cherry Tomato Pesto Recipe.

Prepare your Taste Buds

Suddenly, your mind begins to wonder….

I made this Roasted Cherry Tomato Pesto Recipe, but now what the heck do I do with it?

Aside from standing here and eating this delicious pesto with a spoon, of course.

No worries.

I have many plans for your Roasted Cherry Tomato Pesto Recipe. Six plans, in fact.

Simply keep reading!

#1 Pesto Ricotta Crostini: Toast a thick slice of ciabatta bread, spread with a hearty layer of tomato pesto, finally top with dollops of ricotta and ribbons of fresh basil.

#2 Pesto Grilled Cheese: Layer provolone, ricotta, chopped fresh basil and tomato pesto in between two slices of French bread. Toast it in a skillet with butter and finish with a sprinkling of sea salt flakes.

#3 Creamy Pesto Pasta: To create a creamy pesto pasta, the key is to Gently heat the pesto and cream in a skillet and then combine them with your freshly cooked pasta and a bit of reserved pasta water. Serve immediately with freshly grated Parmesan and crushed red pepper.

#4 Compound Butter: Mix pesto into softened butter to create a flavorful compound butter. Serve it with corn on the cob or freshly baked bread.

#5 Sandwich Spread: Spread pesto on your bread or tortilla as an alternative to mayonnaise.

#6 Stirred into Rice or Grains: Mix pesto into a grain bowl, risotto, or farro salad to add a punch of flavor. 

So many options, so little time right? This Roasted Cherry Tomato Pesto Recipe is so versatile, which variation will you choose?

My favorites are the Pesto Ricotta Crostini and the Pesto Grilled Cheese. Whatever your choice, I hope you enjoy turning your tomato harvest into this delicious pesto and savor the last flavors of summer.

Happy Cooking!

Handy Hints for Roasted Cherry Tomato Pesto

•If you do not have a garden fresh tomatoes, I highly suggest you visit a local farmers market or for store-bought I suggest Flavor Bombs. They are the closest I have ever tried to a home grown tomato. They are often available in bulk at wholesale clubs, but I have seen them at the grocery store as well. Still, fresh, quality tomatoes are recommended for optimal taste.

•For added flavor, the pine nuts can be toasted. Just be sure to allow them to cool before making the basil pesto. 

•To freeze basil pesto for later: Spread the freshly made pesto into ice cube trays and freeze until completely frozen for a couple of hours. Remove from the freezer and pop the cubes into a Ziploc freezer storage bag. When ready to use, toss a cube into a hot recipe or defrost it, by simply letting it thaw in the refrigerator for up to one day ahead.

Print