Roasted Tomato and Basil Pesto

Roasted Tomato and Basil Pesto Roasted Tomato and Basil Pesto

This weekend’s weather has been a gentle reminder that summer isn’t going to last forever; We’ve had so many gorgeous sunny days that I’d almost forgotten what a dull grey day looked like.

I’m not ready for summer to be over, not quite yet – there are a few more wonderful sun-soaked days to enjoy and even more bountiful fruits, vegetables and herbs of the season to be had.

I think I may have eaten more tomatoes this summer than any other; we must have had a bumper crop year.

A few weekends ago while I was contemplating what to do with the case of tomatoes I’d gotten at the market, a kind friend gave me a large ‘bouquet’ of basil – hand-tied and wrapped in pretty paper like the most delicate of flowers.

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I knew I’d make pesto, and maybe marinara sauce, but mostly lots and lots of pesto.

Then I thought of this roasted tomato and basil pesto I’d seen recently, I’d thought then that it was too similar to this tomato, basil and cashew sauce I made a few months back, but now that we’re in high summer and I can’t get enough of tomatoes, it’s just perfect! – this recipe is a celebration of the abundant vegetables and herbs of the season.

It’s not the prettiest looking pesto, I wish it looked more tomatoey, but the taste is phenomenal and that’s what matters the most.
I haven’t done a lot of cooking and baking lately, mostly due to other leisurely endeavours and a generous sister who loves to cook, but this pesto has been great to have around all summer long.

It’s quick tossed with pasta, roasted potatoes, or as a sandwich spread or with grilled vegetables… and dinner’s quick and a breeze with this pesto around!

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