TOMATOE PESTO RECIPES

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SUN-DRIED TOMATO PESTO RECIPE | ALLRECIPES



Sun-Dried Tomato Pesto Recipe | Allrecipes image

The best sun-dried tomato pesto.

Provided by MRS. CINDY SCHMIDT

Categories     Side Dish    Sauces and Condiments    Sauces    Pasta Sauces    Vegetarian

Total Time 20 minutes

Prep Time 20 minutes

Yield 2.5 cups

Number Of Ingredients 13

4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
¼ cup chopped pine nuts
3 tablespoons chopped onion
¼ cup balsamic vinegar
1 tablespoon tomato paste
? cup crushed tomatoes
¼ cup red wine
½ cup olive oil
½ cup grated Parmesan cheese
salt to taste

Steps:

  • Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
  • In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

Nutrition Facts : Calories 44.1 calories, CarbohydrateContent 2.4 g, CholesterolContent 0.9 mg, FatContent 3.5 g, FiberContent 0.5 g, ProteinContent 1.1 g, SaturatedFatContent 0.6 g, SodiumContent 80.5 mg, SugarContent 1.4 g

ROASTED TOMATO PESTO RECIPE | EATINGWELL



Roasted Tomato Pesto Recipe | EatingWell image

The concentrated sweetness of slow-roasted tomatoes balanced with savory thyme and a touch of red-wine vinegar makes this healthy pesto recipe a must-try for any tomato lover. Try it in place of tomato sauce on your next pizza or as a “secret” ingredient in your next lasagna.

Provided by Hilary Meyer

Categories     Italian Diabetic Recipes

Total Time 2 hours 30 minutes

Number Of Ingredients 9

1?? pounds medium plum tomatoes (6 to 8), halved and seeded
1 tablespoon extra-virgin olive oil
½ teaspoon salt, divided
3 tablespoons finely shredded Grana Padano or Parmigiano-Reggiano cheese
3 tablespoons pine nuts, toasted (see Tip)
1?½ teaspoons fresh thyme
1 teaspoon red-wine vinegar
1 small clove garlic
¼ teaspoon freshly ground pepper

Steps:

  • Preheat oven to 300 degrees F.
  • Place tomatoes cut-side up on a baking sheet; drizzle with oil and sprinkle with 1/4 teaspoon salt. Roast until shriveled and brown on the bottom, 1 1/2 to 1 3/4 hours.
  • Once cooled, place the tomatoes and the remaining 1/4 teaspoon salt in a food processor; add cheese, pine nuts, thyme, vinegar, garlic and pepper. Pulse until well combined, scraping down the sides once or twice.

Nutrition Facts : Calories 31.4 calories, CarbohydrateContent 2.2 g, CholesterolContent 0.7 mg, FatContent 2.3 g, FiberContent 0.6 g, ProteinContent 1 g, SaturatedFatContent 0.4 g, SodiumContent 91 mg, SugarContent 1.3 g

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