Saturday, August 17, 2019

Roasted Pesto Tomatoes

Tomato season is in full swing. Oh my god, I am a tomato fanatic. 

Here's a recipe that hearkens back to my phase 1 South Beach Diet days. It's a great addition to any meal and perfect if you have a vegetarian in the family. It's also a yummy late night snack. I know I'm weird but I eat cold pizza too.

Pesto recipe
1/2 cup of pignoli nuts
( light roasted to release the oils)
1/4 cup olive oil
2 hands full basil leaves-fresh
3 tbl parsley -fresh
3 tbl parmesan cheese
2 cloves garlic

Everyone goes into the blender or bullet and gets emulsified. You may need to add a few tablespoons of water if the mix gets too dry and sticks to the blender.

You should have a smooth and creamy spread. This can be used as a sandwich spread, added to pasta  or added to potato salad as well used for this roasted tomato recipe. 

Coat the inside a muffin tins with olive oil. 
Place one ,  2 " ish slice of tomato in each muffin cup. using a teaspoon drop and spread 1/2 teaspoon of pesto sauce.

Roast in a 450 oven for 20 min.

Serve hot or chilled. Either way, these little red gems are amazing. 

Enjoy the tomato season.

With love and gratitude,


Find me partying here all week, at these link parties, with some great bloggers.

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