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Roast tomatoes with pesto

These tomatoes are packed with fresh basil, and make an ideal, healthy side dish

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 312
  • Carbohydrates 7
  • Saturated Fat 5
  • Sugar 6
  • Protein 5
  • Fat 30
  • Fibre 2
  • Salt 0.16

Nutrition per serving

  • Calories 312
  • Carbohydrates 7
  • Saturated Fat 5
  • Sugar 6
  • Protein 5
  • Fat 30
  • Fibre 2
  • Salt 0.16

Ingredients

  • 6 large ripe tomatoes
  • 50g fresh basil
  • 25g toasted pine nuts
  • 2 garlic cloves
  • 100ml olive oil
  • 25g freshly grated parmesan

Method

  1. Heat oven to 190C/fan 170C/gas 5. Halve the tomatoes and arrange them in a single layer, cut side up in a roasting tin.

  2. To make the pesto: put the basil, pine nuts and garlic in a food processor and whizz to a paste. With the motor running, drizzle in the oil. Transfer to a bowl, stir in the parmesan, then season to taste. Spoon about 2 tsp pesto over each tomato, then roast for 20 mins, until the tomatoes are tender. Serve with grilled lamb and a crisp green salad.

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