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Roasted Tomatoes and Sage Pesto

This is a delicious recipe from chef Serena that would be perfect for a winter gathering

Lido, located in Harlem features James Beard award-winning author and celebrity chef and caterer to the stars, Serena Bass, at the helm. Here her dishes transcend traditional Italian cuisine to infuse accents of the Mediterranean and her own British charm. Decadent, yet locally sourced, and organic where possible, the menu at Lido is sure to impress with signature winter dishes including Charred Kale Salad with white beans, rosemary and parmesan; Duck Bolognese; and her favorite Cranberry Chocolate Bread Pudding for dessert, with her own creatively crafted cocktails including the Cocoa Rico this winter: hot chocolate with a twist.

This is a delicious recipe from Chef Serena that would be perfect for a winter gathering. The roasted tomatoes and sage pesto can stand alone, but together served on crostini, they make a deliciously irresistible paring.


For the roasted tomatoes, you’ll need: 1/2-sheet pan lined with baking paper

The roasted tomatoes can be served with the pesto and crostini as seen in the photo above.


For the roasted tomatoes:

  • 1 container small cherry tomatoes
  • Olive oil
  • Salt, to taste
  • Black pepper, to taste

For the sage pesto:

  • 1 Cup sage leaves chopped
  • 1 Cup parsley leaves, chopped
  • 2 Tablespoons garlic, chopped
  • 1/3 Cup pine nuts
  • 1 Teaspoon salt
  • 1/2 Cup olive oil
  • 1/2 Cup grated Parmigiano-Reggiano
  • 3 Ounces soft butter


For the roasted tomatoes:

Trim tops and bases of tomatoes then cut in half horizontally. Brush with oil, then season with salt, and pepper. Bake at 400 degrees F for about 15 minutes or until slightly caramelized but still juicy.

For the sage pesto:

Blend everything together besides the grated Parmigiano-Reggiano and butter in a robot coup food processor.

Once everything is well blended, stir in the Parmigiano-Reggiano and butter.