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
- ¼ teaspoon dried red-pepper flakes
- 1 ½ teaspoons kosher salt, plus more to taste
- Freshly ground pepper to taste
- 1 ½ cups loosely packed fresh basil leaves
- 1 tablespoon toasted pine nuts
- 1 teaspoon freshly grated Parmesan cheese
- 1 tablespoon water
- Nutritional Information
Nutritional analysis per serving (40 servings)
13 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 0 milligrams cholesterol; 90 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Five cups
Preparation
- 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.
- 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.
- 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.
- 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.
1 hour 15 minutes
Dining and Cooking