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Roasted Tomato Pesto Recipe

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This recipe for Roasted Tomato Pesto, by , is from The Blaese Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Elise Blaese

Category:
Category:

Ingredients:  
Ingredients:  
2 onions cut in slices
6-8 plum tomatoes slices in half
4 tbs EVO
1 tsp salt
1/2 tsp red pepper flakes
1/2 cup fresh basil leaves

Directions:
Directions:
Heat oven to 400

Toss tomato and onion with 2 tbs on EVO and 1/2 tsp salt in ziplock bag. Spread on large baking sheet lined with parchment or splat mat. Put the tomatoes cut side up. Sprinkle with red pepper flakes. Roast until soft and golden brown 30-40 min.

Remove roasted vegetables from the oven and rest for 5 minutes. Move to large bowl and sprinkle with fresh basil leaves and use potato masher to mash the tomatoes, onions, and basil together.

Toss with pasta or serve on toasted bread as bruchetta.

 

 

 

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