Name: Exquisite Slow-Roasted Tomato Pesto
Yield: 3 cups
Ingredients: 3 fresh, ripe tomatoes (use a meaty, juicy variety like Roma or similar); 2 tablespoons olive oil; 3 4 teaspoons Kosher Salt; ½ teaspoon Kosher salt; 1 teaspoon fresh lemon juice; 2 TIGHTLY packed fresh basil leaves; 2 large garlic cloves, peeled; ½ cup pine nuts; ¾ cup freshly grated parmesan cheese; ½ cup good olive oil; 2 ½ slow roasted tomatoes

Serves: 3 cups

Ingredients: 11

A delightful pesto made with sweet slow-roasted tomatoes, fresh basil, and other savory ingredients, perfect for adding a burst of flavor to your dishes.

Ingredients

3	fresh, ripe tomatoes (use a meaty, juicy variety like Roma or similar)
2	tablespoons olive oil
3-4	teaspoons Kosher Salt
½	teaspoon Kosher salt
1	teaspoon fresh lemon juice
2	TIGHTLY packed fresh basil leaves
2	large garlic cloves, peeled
½	cup pine nuts
¾	cup freshly grated parmesan cheese
½	cup good olive oil
2 ½	slow-roasted tomatoes

Instructions

1.	Preparing Slow-Roasted Tomatoes
2.	Preheat the oven to 225 degrees.
3.	Line a 12x18 jelly roll pan with aluminum foil and set it aside.
4.	Wash and carefully trim the fresh, ripe tomatoes. Cut them in half lengthwise and place them in a large bowl. Drizzle olive oil over the tomatoes and gently toss them to coat. Place them on the prepared pan with the skin side down.
5.	In a ramekin, place the Kosher salt and sprinkle it evenly, pinch by pinch, over the tomatoes to ensure each one has a touch of salt.
6.	Roast the tomatoes for about 3-3 1/2 hours until they shrink, shrivel, and develop a beautiful brown edge while remaining juicy in the center. Allow them to cool to room temperature.
7.	Crafting the Pesto
8.	In a food processor with the blade attachment, combine fresh basil, peeled garlic, fresh lemon juice, and salt. Blend into a smooth paste.
9.	Add pine nuts and process until a smooth consistency is achieved, scraping down the sides as needed.
10.	Incorporate the freshly grated parmesan cheese and pulse until well combined, ensuring to scrape down the bowl's sides.
11.	Add the slow-roasted tomatoes and blend until fully integrated.
12.	While the food processor is running, gradually pour in the good olive oil until the pesto reaches a smooth and creamy texture. Add more olive oil if needed to adjust the consistency.
13.	Store the pesto in an airtight container in the refrigerator or freeze it in an airtight container or ice-cube trays for convenient portions.

Published on Jul 22, 2024 by Luminița