Roasted Tomato Sauce With Pesto

Name: Roasted Tomato Sauce With Pesto
Total time: 1 h 15 min
Yield: Five cups
Cuisine: italian
Ingredients: 12 small ripe tomatoes, cored and halved; 4 teaspoons olive oil; 3 large cloves garlic, peeled and minced; 1 large onion, peeled and chopped; 1/4 teaspoon dried red-pepper flakes; 1 1/2 teaspoons kosher salt, plus more to taste; Freshly ground pepper to taste; 1 1/2 cups loosely packed fresh basil leaves; 1 tablespoon toasted pine nuts; 1 teaspoon freshly grated Parmesan cheese; 1 tablespoon water

By Molly O'Neill

Total Time: 1 hour 15 minutes
Rating: 4(18)
Comments: Read comments

Featured in: Red Harvest

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Ingredients

Yield:Five cups

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

Ingredient Substitution Guide

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.