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,

Michele












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