Mouth Watering Oven Roasted Tomatoes & Basil Thyme Almond Pesto

oven roasted tomatoes

Prep Time 10-15 minutes for the Pesto

Prep time for the Tomatoes 2-3 Minutes

Cook time for the Tomatoes 5 hours 250 degrees

Serves 4

6 each Roma tomatoes cut in half

12 ounces freshly grated Romano and Parmesan cheese

8 ounces extra-virgin olive oil  (Important: Find a great tasting olive oil)

4 ounces roasted unsalted almonds (roast almonds at 350 degrees 7-9 minutes or until crisp and toasted but not too dark) 

30 leaves of Fresh!!! Basil

1 clove of garlic minced

Cracked Pepper Topped

Sea Salt  To Taste 

1 ½ Tablespoons White Balsamic Vinegar

 

I am a Chef I use a Knife… I like to rough chop everything!!! You can use a food processer to chop the almonds first if you like. Then add the rest of the ingredients and pulse until desired texture.  After your tomatoes are ready, spread some pesto over tomatoes and heat for 10 minutes at 300 degrees. You will have some pesto left over.  Experiment with pasta as a light sauce or over roasted potatoes.

 

Chef Michael’s notes:

Slice tomatoes in half and place on a parchment.  Season the tomatoes with a light sprinkle of sea salt and olive oil to help them dry in the oven.  This is a great addition to most meals that can be made ahead of time and quickly reheated.  The longer and slower you roast the tomatoes the better they become.  Check on your tomatoes every 30 minutes or so.

For the Garnish:

Fresh Chopped Parsley

 

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