Roasted Tomatoes and Sage Pesto

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

Serena Bass

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.

677
Calories Per Serving
Deliver Ingredients

Notes

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.

Ingredients

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

Directions

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.

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
63g
97%
Sugar
3g
N/A
Saturated Fat
20g
100%
Cholesterol
55mg
18%
Protein
12g
23%
Carbs
27g
9%
Vitamin A
368µg
41%
Vitamin B12
0.2µg
3.4%
Vitamin B6
1mg
51%
Vitamin C
43mg
72%
Vitamin D
0.4µg
0.1%
Vitamin E
9mg
44%
Vitamin K
828µg
100%
Calcium
743mg
74%
Fiber
15g
60%
Folate (food)
129µg
N/A
Folate equivalent (total)
129µg
32%
Iron
11mg
62%
Magnesium
191mg
48%
Monounsaturated
30g
N/A
Niacin (B3)
3mg
16%
Phosphorus
233mg
33%
Polyunsaturated
8g
N/A
Potassium
736mg
21%
Riboflavin (B2)
0.2mg
13.2%
Sodium
494mg
21%
Thiamin (B1)
0.3mg
22.8%
Trans
0.7g
N/A
Zinc
3mg
20%

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