Roasted Tomato Sauce With Pesto
- Total Time
- 1 hour 15 minutes
- Rating
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Ingredients
- 12small ripe tomatoes, cored and halved
- 4teaspoons olive oil
- 3large cloves garlic, peeled and minced
- 1large onion, peeled and chopped
- ¼teaspoon dried red-pepper flakes
- 1½teaspoons kosher salt, plus more to taste
- Freshly ground pepper to taste
- 1½cups loosely packed fresh basil leaves
- 1tablespoon toasted pine nuts
- 1teaspoon freshly grated Parmesan cheese
- 1tablespoon water
Nutritional analysis per serving (10 servings)
53 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 2 grams protein; 293 milligrams sodium
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.
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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.