Roasted Tomato Sauce With Pesto

Name: Roasted Tomato Sauce With Pesto
Total time: 1 h 15 min
Yield: Five cups
Cuisine: italian
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; 1/4 teaspoon dried red-pepper flakes; 1 1/2 teaspoons kosher salt, plus more to taste; Freshly ground pepper to taste; 1 1/2 cups loosely packed fresh basil leaves; 1 tablespoon toasted pine nuts; 1 teaspoon freshly grated Parmesan cheese; 1 tablespoon water

By Molly O'Neill

Total Time: 1 hour 15 minutes
Rating: 4(18)
Comments: Read comments

Featured in: Red Harvest

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Five cups

12small ripe tomatoes, cored and halved
4teaspoons olive oil
3large cloves garlic, peeled and minced
1large onion, peeled and chopped
¼teaspoon dried red-pepper flakes
1½teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
1½cups loosely packed fresh basil leaves
1tablespoon toasted pine nuts
1teaspoon freshly grated Parmesan cheese
1tablespoon water

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.