Roasted tomato pesto

Roasted tomato pesto

By
From
The Produce Companion
Makes
1 litre
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1.5kg tomatoes, quartered
60ml raspberry or red-wine vinegar
100ml extra-virgin olive oil, plus extra for the jars
2 tarragon sprigs, leaves stripped from the stems
salt
pepper
1 garlic clove, chopped
100g grated parmesan
80g pine nuts

Method

  1. Preheat the oven to 200°C/180°C fan-forced. Spread the tomatoes across 2 large trays lined with baking paper. Drizzle with the vinegar and 2 tablespoons of the oil. Scatter over the tarragon and season well. Roast for 45 minutes, until the tomatoes are soft and browned. Set aside to cool.
  2. Peel the skins from the tomato pieces (they should be very loose and almost falling off). Use the paper to tip the flesh and juices into a food processor. Add the garlic, parmesan and pine nuts. Process until well chopped, then add the remaining 60 ml of oil and process until smooth.
  3. Transfer to jars, covering the surface with a little extra oil, and store in the refrigerator for up to 2 weeks. Alternatively, spoon into ice-cube trays and freeze overnight, then transfer the cubes to a zip-lock bag and store in the freezer for up to 3 months. When ready to use, place the required number of cubes in a bowl and defrost in the refrigerator.

Cook’s note

  • Pesto is a great thing to have on hand for a quick and easy dinner, and there are so many delicious ways of using it. Stir it through hot pasta or potatoes, add it to sour cream for a salad dressing, or use it as a topping for bruschetta. Pesto also freezes well – thawed pesto tastes as good as freshly made, even if the colour may dull slightly.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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