Ina Garten’s Tomatoes Roasted with Pesto | Barefoot Contessa | Food Network

A perfect plate for any occasion, Ina’s Tomatoes Roasted with Pesto is a dish you can happily make all year round.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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Tomatoes Roasted with Pesto
RECIPE COURTESY OF INA GARTEN
Level: Easy
Yield: 6 servings

Ingredients

2 to 2 1/2 pounds large red tomatoes
3 tablespoons good olive oil
2 teaspoons dried oregano
Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup Pesto, store-bought or homemade, recipe follows
1/2 cup freshly grated Parmesan cheese

Pesto:
1/4 cup walnuts
1/4 cup pine nuts
3 tablespoons diced garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 425 degrees.

Core the tomatoes and then slice them across (not through the stem) in 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper.

Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.

Pesto:
Yield: Makes 4 cups
Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Reprinted from Barefoot Contessa How Easy Is That?, Copyright 2010 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
Copyright 2009 by Ina Garten. All rights reserved.

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Ina Garten’s Tomatoes Roasted with Pesto | Barefoot Contessa | Food Network

Roast tomatoes with pesto and Parmesan is happily one of those dishes you can make all year round there’s something about roasting tomatoes that really brings out the flavor I’m going to show you how to do it so I’m starting with these small round tomatoes that I have

In the garden and I’m just slicing them a half an inch thick I’m just going to put them on a sheet pan you don’t want to put paper underneath it you just want to do it directly on the sheet pan because you want them to Brown nicely the one thing

You want to make sure is that the dish that it goes with is kind of quiet cuz these are really flavorful so just line them up on a sheet pan not going to believe how easy this is drizzle of olive oil always gives them lots of flavor that looks good

Already and then I’m going to put oregano on it I usually use dried oregano I don’t love fresh oregano I think it’s really too strong and what I do is I put it between my hands and just rub it and it really brings out whatever oils are in the dried herbs and just

Sprinkle it right on top so this has basil and oregano on it because of the pest up lots of salt and pepper pepper and this going to go into the oven 425° for about 10 minutes so they just start roasting and then when they come out after 10 minutes I’m just going to

Slather them with pesto and Parmesan going to make the pesto next so I’ve got 1/4 cup of walnuts 1/4 of a cup of pinolis and lots of garlic so three tablespoons of garlic that’s about nine cloves okay just going to give it quick were next lots of

Basil so I need five cups of fresh basil leaves okay now I need a teaspoon of salt one teaspoon of pepper and just give it a blitz then I’m going to put in lots of olive oil already smelling like pesta okay next is one and 1/2 cups of olive

Oil this is what makes it into a sauce which is really what pesto is I use good California Olive Oil I think it’s got a nice fruity flavor sometimes olive oil can be kind of turpentine or little bitter I I don’t like that flavor in olive oil so just

Pour it in slowly the way you would make mayonnaise so it gets absorbed into the sauce and the last thing is lots of Parmesan cheese so I’m going to put in about a cup of Parmesan cheese it’s actually ground I think it’s a better way to measure it grinding it rather

Than grating it just give it a last wor and it’s done and I think the tomatoes are ready too take each one just put a little dab of pesto on each tomato doesn’t that look fantastic and then I’m going to put parmesan cheese on top about a half a cup of Parmesan

Cheese just sprinkle on top it’s going to get all bubbly and delicious it’s going to be fantastic okay into the oven keeping at 425 for another 7 to 10 minutes and they’re going to be kind of browned and bubbly and so Delicious Okay A little bit of salt give it lots of flavor now that’s tomatoes with pestone and Parmesan how good does that look very Italian very delicious great as a side dish it’s great to warm room temperature I can’t wait to taste it it’s so good