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PE: 5* Roasted Tomato Pesto

Source of Recipe

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5* Roasted Tomato Pesto

Eatingwell.com
From EatingWell: July/August 2015
Reviews rated this recipe 5 Stars!
Exchanges
Makes 1 cup (16 Tbsp)
Total time 2-1/2 hrs.

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.

Ingredients:
• 1 2/3 pounds medium plum tomatoes (6 to 8), halved and seeded
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt, divided
• 3 tablespoons finely shredded Grana Padano or Parmigiano-Reggiano cheese
• 3 tablespoons pine nuts, toasted (see Tip)
• 1 1/2 teaspoons fresh thyme
• 1 teaspoon red-wine vinegar
• 1 small clove garlic
• 1/4 teaspoon freshly ground pepper

Preparation:
1. Preheat oven to 300°F.

2. 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.

3. 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.


Tips :
• Make Ahead Tip: Cover and refrigerate for up to 1 week or freeze in an ice cube tray. Transfer frozen cubes to a sealable plastic bag. Defrost as needed.

• For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

1-Tbsp equals: 31 calories; 2 g fat (0 g sat, 1 g mono); 1 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 1 g total sugars; 1 g protein; 1 g fiber; 91 mg sodium; 124 mg potassium. ++++ Exchanges: 1/2 vegetable, 1/2 fat