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Lidia’s roasted tomato pesto Recipe

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This recipe for Lidia’s roasted tomato pesto, by , is from The Blaese Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elise Blaese

Category:
Category:

Ingredients:  
Ingredients:  
2 small onions sliced in 1/2 inch rings
6 ripe plum tomatoes halved
6 tbs olive oil
2 tbs tomato paste
1 tsp salt
1/4 tsp red pepper flakes.
1 cup fresh basil leaves

Directions:
Directions:
Heat oven to 400

In ziploc bag toss tomato and onion with 3tbs evo. Line baking sheet with splat mat and spread onions on pan. Take the tomato paste and spread it on the cut side on the tomatoes and arrange the tomatoes on the pan cut side up. Sprinkle with salt and red pepper. Roast until soft and golden brown 30-40 minutes.

Scrape tomatoes and onions onto large plate and sprinkle with fresh basil leaves and coarsely chop the mixture together.

Boil 1lb pasta (rotini works well) and cook until el dente drain and put in large bowl and toss with chopped tomatoes and 3 tbs of olive oil. Toss with pasta

 

 

 

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