Roast tomatoes with pesto
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4 out of 5.2 ratingsRate
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These tomatoes are packed with fresh basil, and make an ideal, healthy side dish
Healthy
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Lemon-rubbed salmon
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Ingredients
Nutrition
Units:
MetricUS
- 6 large ripe tomatoes
- 50g fresh basil
- 25g toasted pine nuts
- 2 garlic cloves
- 100ml olive oil
- 25g freshly grated parmesan
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Nutrition: per serving
-
kcal312
-
fat30g
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saturates5g
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carbs7g
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sugars6g
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fibre2g
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protein5g
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salt0.16g
low
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Method
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step 1
Heat oven to 190C/fan 170C/gas 5. Halve the tomatoes and arrange them in a single layer, cut side up in a roasting tin.
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step 2
To make the pesto: put the basil, pine nuts and garlic in a food processor and whizz to a paste. With the motor running, drizzle in the oil. Transfer to a bowl, stir in the parmesan, then season to taste. Spoon about 2 tsp pesto over each tomato, then roast for 20 mins, until the tomatoes are tender. Serve with grilled lamb and a crisp green salad.
Recipe from Good Food magazine, July 2006
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A star rating of 4 out of 5.2 ratings
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