RED TOMATO PESTO RECIPES

TOMATO RECIPES - BBC GOOD FOOD

Tomato recipes - BBC Good Food image

Use up a tomato glut with our best recipes, including healthy and vegetarian options. Featuring easy salads, fresh salsas, rich soups and hearty mains.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

RED PESTO RECIPE - BBC FOOD

Red pesto recipe - BBC Food image

Red pesto is sweeter than the classic basil version, so it can be a great hit with families. Why not make a double batch: after you’ve enjoyed it with pasta, try serving with roast chicken for a summery Sunday lunch, stirring through freshly chopped tomatoes to top bruschetta, or spreading over salmon or meaty white fish fillets before baking. It also makes a great salad stirred through cooked and cooled grains such as rice or couscous, with some freshly chopped herbs or spring onions.

Provided by Sarah Cook

Prep Time 30 minutes

Cook Time 0 minutes0S

Yield Makes about 500g/1lb 2oz

Number Of Ingredients 9

Ingredients

85g/3oz pine nuts or walnuts
250g/9oz roasted red peppers from a jar (weighed after draining well), roughly chopped
8 sun-dried tomatoes from a jar, drained
1 large garlic clove, quartered
2 tbsp extra virgin olive oil
20 basil leaves, plus extra to serve
50g/1¾oz Parmesan (or similar vegetarian hard cheese), finely grated, plus extra to serve
squeeze of lemon juice (or a drop of red wine vinegar)
salt and freshly ground black pepper

Steps:

Tip the nuts into a frying pan over a medium–low heat and shake the pan occasionally until the pine nuts are golden brown, or the walnuts fragrant and browned on the edges. Tip into a bowl to cool a little.
Put the drained peppers in a food processor with the tomatoes, garlic, olive oil and basil. Whizz to a pesto consistency. Pulse in the pine nuts, keeping some texture. Stir in the Parmesan, then taste and add salt, pepper and lemon juice (or vinegar) to season it to your liking. Use immediately or keep in a jar in the fridge for 3–5 days.
To use, drain cooked pasta and return it to its pan. Add the pesto and stir through over the heat for a couple of minutes. Serve with extra basil or Parmesan sprinkled on top.

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SPAGHETTI WITH PESTO AND TOMATO-MOZZARELLA SALAD

From goodhousekeeping.com
Total Time 35 minutes
Category vegetarian, baby shower, birthday, bridal shower, dinner party, Easter, Fourth of July, Mother's Day, picnic, romantic meals, dinner, main dish
Cuisine Italian
Calories 540 calories per serving

Drain spaghetti, reserving 1/2 cup spaghetti cooking water. Return spaghetti and reserved cooking water to saucepot; add pesto and toss well to coat pasta. Spoon spaghetti mixture into large shallow bowl; top with tomato-mozzarella salad. Garnish with reserved basil leaves.

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TOMATO SOUP & BASIL | VEGETABLES RECIPES | JAMIE OLI…

Making your own tasty tomato soup is so easy! Give it your own spin with extra herbs and spices. If your tomato plants are groaning under the weight of all their ripe fruit, or even if you’ve just got some over-ripe tomatoes to use up, then this is a great soup to have up your sleeve. As long as your tomatoes are really ripe you’ll end up with a wonderfully sweet soup no matter what type of tomatoes you’ve used. The basil oil is also great for drizzling over salads, pastas or pizzas so if you want to keep it for a couple of weeks, just strain it through a sieve and store it in a sterile jar.
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Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 225 calories per serving

1. To make the basil oil, pick the basil leaves and finely chop the stalks. Put a few leaves in a bowl of cold water for later, then place the rest in a pestle and mortar. Add a pinch of sea salt and bash the basil leaves until they have broken down into a dark green paste. Transfer the paste to a jug and add your extra virgin olive oil. Mix together well.
2. To make the soup, add a lug of olive oil to your biggest pan over a medium heat. Peel and slice the garlic and add to the pan with the basil stalks. Fry for about a minute then add all the tomatoes. Stir in 150ml of water and bring to the boil. Reduce to a medium heat and let the tomatoes cook for 5 minutes until they are slightly broken down. If your tomatoes are nice and ripe they’ll be naturally sweet and soft, which means you won’t need to cook the soup for too long.
3. Remove the soup from the heat, add a splash of red wine vinegar then carefully blitz with a hand blender until you get a consistency that’s to your liking.
4. Serve in warm bowls with a spoonful of bright green basil oil swirled on top and sprinkled with the reserved basil leaves. You can even eat any leftovers cold from the fridge for a really fresh, light soup.

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Total Time 30 minutes
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TOMATO SOUP & BASIL | VEGETABLES RECIPES | JAMIE OLI…

1. To make the basil oil, pick the basil leaves and finely chop the stalks. Put a few leaves in a bowl of cold water for later, then place the rest in a pestle and mortar. Add a pinch of sea salt and bash the basil leaves until they have broken down into a dark green paste. Transfer the paste to a jug and add your extra virgin olive oil. Mix together well.
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3. Remove the soup from the heat, add a splash of red wine vinegar then carefully blitz with a hand blender until you get a consistency that’s to your liking.
4. Serve in warm bowls with a spoonful of bright green basil oil swirled on top and sprinkled with the reserved basil leaves. You can even eat any leftovers cold from the fridge for a really fresh, light soup.

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