Best Tomato Pesto Recipes

PENNE WITH SUN-DRIED TOMATO PESTO

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
• Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

SUN-DRIED TOMATO PESTO

Steps:

• Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
• In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

SUN-DRIED TOMATO AND PESTO TORTA

Steps:

• Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
• Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
• Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
• Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
• Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.

TOMATO PESTO

Steps:

• Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and pepper, to taste, in a blender and puree until smooth. Add the cheese and blend briefly just to mix. Transfer to a bowl and adjust the seasoning.

HEIRLOOM TOMATO TART WITH PESTO AND MOZZARELLA

Steps:

• Pour flour into a bowl and make a well in the center. Add butter, egg, water, salt, and sugar. Work the ingredients together with your fingertips until they resemble bread crumbs. Mix until smooth, pushing with the bottom of your palm to form dough into a ball. Wrap with plastic wrap and refrigerate for about 30 minutes.
• Roll dough out into a large round on a floured work surface. Roll up dough over the rolling pin to transfer it to a tart pan with a detachable bottom. Drape dough over the tart pan; press over the bottom and against the edges. Trim the edges. Chill the crust for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Prick the bottom of the crust with a fork. Line with waxed paper and fill with pie weights or dried beans.
• Bake crust in the preheated oven until partially cooked, 8 to 10 minutes. Remove the weights and waxed paper. Continue baking for 5 minutes. Let cool. Leave the oven on.
• Spread a thin layer of pesto over the crust. Break mozzarella into pieces over the pesto. Cover with tomatoes.
• Return tart to the oven; bake until tomatoes are tender and cheese is melted, about 10 minutes. Season with sea salt before serving.

ROASTED TOMATO TART WITH RICOTTA AND PESTO

Steps:

• Line a large baking sheet with paper towels. Set the sliced tomatoes on top in a single layer. In a small bowl, combine 1 teaspoon salt and 1 teaspoon pepper. Use it to season the tomatoes evenly on both sides, cover with another paper towel and let sit, 15 minutes, allowing the salt to draw moisture out of the tomatoes.
• As the tomatoes sit, heat the oven to 400 degrees and set a rack in the middle of the oven. Working on a large sheet of parchment paper, roll out the puff pastry into a 9-by-11-inch rectangle, trimming any uneven edges. Prick the inside with a fork every few inches, leaving a 1/2-inch border. Using a pastry brush, coat the center of the puff pastry with the crème fraîche, leaving the border unbrushed.
• Working within the border, layer the tomatoes and red onion on top of the tart, allowing them to overlap slightly. Transfer to a sheet pan and bake, rotating halfway through, until puff pastry is browned and puffed, 30 to 35 minutes.
• Sprinkle tomatoes with Aleppo pepper, if using. Dollop with fresh ricotta. Thin pesto with olive oil until it reaches the proper consistency for drizzling; drizzle on top of tart to taste. Top with basil, if using, and serve warm or at room temperature.

PESTO AND SUN-DRIED TOMATO TORTE

Steps:

• In food processor, place cream cheese, Parmesan cheese and garlic. Cover and process until blended. Divide into thirds (about 1 cup each).
• Line 5-cup mold or 8x4-inch loaf pan with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon pesto evenly over cheese layer. Spoon one-third of the cheese mixture over pesto layer; smooth top with spatula. Spoon tomatoes evenly over second cheese layer. Spoon remaining cheese mixture over tomatoes. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours.
• When ready to serve, turn mold upside down onto serving platter and remove plastic wrap. Serve torte with baguette slices.

SUN DRIED TOMATO PESTO (NO NUTS)

Steps:

• Place sun-dried tomatoes in a small pot and cover with water; bring to a boil. Remove from heat and let tomatoes soften, about 10 minutes. Drain.
• Blend tomatoes, basil, Parmesan cheese, garlic, and salt in a blender until mixed. Slowly add olive oil, about 1/4 cup at a time; blend until smooth.

CHICKEN, PESTO AND SUN-DRIED TOMATO PASTA

Steps:

• Heat 1 tablespoon oil in frying pan over medium-high heat.
• Season chicken with salt and pepper, add to pan and cook for 5-7 minutes each side or until cooked through.
• Transfer to a plate and cover to keep warm.
• Cook pasta according to packet direction, drain and return to saucepan.
• Heat remaining oil in pan, add tomatoes and toss for a minute.
• Thinly slice chicken and return to pan; add pesto and cream and toss over low heat til well combined.
• Add pasta and mix well, season with salt and pepper if desired.
• Serve accompanied with parmesan cheese.

BASIL PESTO STUFFED CHICKEN BREASTS WITH SUN-DRIED TOMATO CREAM

Steps:

• For Pesto, wash basil and remove stems. In food processor mix basil, garlic, pine nuts, pepper and Parmesan. Blend until smooth and slowly add oil.
• Pound chicken breasts to 1/4 inch thickness. Place one slice prosciutto and 1 T. pesto on chicken breast. Tuck in ends and roll jelly style. Secure with toothpicks.
• Drizzle with 2 T. lemon juice, chopped garlic and olive oil. You may either grill these or bake at 350 for 30 minute.
• While breasts are cooking make basil cream.
• Sauté shallots in butter. Add wine and bring to a boil.
• Cook until liquid is reduced to 1/4 cup Add cream and return to boil. Cook 8- 10 minute or until sauce is reduced to 1 cup.
• Whisk continually, add tomatoes and cook 2 minute Whisk in basil and lemon.
• Cook until heated thoroughly. To thicken sauce add cornstarch mixture slowly.
• Remove toothpick and cut the chicken breasts in slices to show off the center. Drizzle the chicken with sauce.
• **Serve this with your choice of pasta and dbl the sauce, or when it's just Dereck and I, I only make 2 chicken breasts and there is enough sauce for our pasta.

SUNNY'S HEIRLOOM TOMATO AND PESTO TART

Steps:

• Set the crusts. Unroll and press the pie crusts into two 9-inch tart pans. If using rectangular pans, just trim one-third of each crust and press the pieces together to fit. Then, use your pointer finger to press the dough into the sides of the tart pan. Use a knife to remove the excess crust along the top edges and discard the scraps. Using a fork, prick the bottom of the crust a few times to allow for venting (maybe 3 pricks per quadrant). Chill for 30 minutes.
• Preheat the oven to 425 degrees F.
• Prebake the crusts. Spray the shiny side of 2 pieces of aluminum foil with a bit
• of nonstick spray and press into the tart shells, sprayed side down. Fill with dried beans or pie weights and bake until the edges are golden and the sides are set, about 15 minutes. Remove the foil and beans and bake another 10 to 12 minutes, until cooked through. Remove from the oven and allow to cool to room temperature. Reduce the oven temperature to 375 degrees F.
• Make the pesto. Blend the parsley, basil, thyme, garlic, Parmesan, almonds,
• lemon zest, and lemon juice in a food processor until the ingredients resemble a rough paste. Taste the pesto and season with salt and pepper, if needed. To finish, slowly drizzle the olive oil into the feed tube while blending.
• Assemble and bake the tarts. Divide the pesto equally and, using a rubber spatula, evenly spread it over the bottom of each prepared crust. Starting around the outer edges, place the tomatoes over the pesto, overlapping each slice slightly as you move around the tart pan. Then make a smaller circle of overlapping slices within the starter ring. Continue until the entire pan is covered in circles of tomato slices. Repeat for the second tart. Drizzle 1 tablespoon olive oil over the top of each tart and sprinkle with a pinch of salt and a few grinds of black pepper. Bake for 40 to 45 minutes, or until the tomatoes appear roasted in texture and the edges of the crust are golden brown. If the dough browns too quickly, tent the edges with foil.
• Garnish the tarts and serve. Remove the tarts from their rings and sprinkle Parmesan on top. Serve warm, at room temperature, or cold.

GOAT CHEESE, SUN-DRIED TOMATO, AND PESTO TORTA

Steps:

• Mix goat cheese and cream cheese in a bowl. Season with salt and pepper to taste.
• Combine goat-cream cheese mixture with the sun-dried tomatoes, tomato paste, and vinegar in a separate bowl. Season with salt and pepper to taste. (again).
• Line a 2-cup ramekin or a small bowl with plastic wrap, extending the wrap over the sides. spray the plastic wrap with vegetable oil cooking spray. Spread half the goat-cream cheese mixture evenly in the bottom of the ramekin. Cover with pesto, then with the cheese tomato mixture. top with remaining goat cheese mixture. Fold wrap over the final cheese layer and refrigerate until chilled, at least 1 1/2 hours.
• Invert the torta onto a platter and peel off the plastic wrap. Garnish with basil and serve with baguette slices.
• **The torta can be made 2days ahead and refrigerated. This torta can be so gorgeous if you pay attention to making clean, well defined layers.

BAKED CHICKEN WITH SUN-DRIED TOMATO PESTO

Steps:

• Preheat oven to 500*F.
• Line a 13x9" baking pan with foil; arrange chicken in the pan.
• Combine the sun-dried tomatoes, 2 Tbsp.
• of the oil, basil, Parmesan cheese, garlic, and pepper in a food processor; whirl until smooth.
• Spread about half (around 1/4 cup) of the pesto over the chicken.
• Bake about 15-20 minutes, or until juices run clear; remove pan from oven.
• Heat the broiler.
• Spread the remaining pesto over the chicken; broil 6" from heat for 3-5 minutes, or until browned.

TOMATO SWEET POTATO BISQUE WITH PESTO GRILLED CHEESE CROUTONS

Steps:

• Preheat the oven to 425 degrees F.
• Place the sweet potato on a baking sheet and bake until soft, 35 to 40 minutes. Allow to cool, then peel it.
• Meanwhile, heat a large deep skillet over medium-high heat. Add the olive oil and heat until just hot. Add the carrots, celery, onion and salt. Cook, stirring occasionally, until the onions just turn translucent, about 5 minutes. Add the garlic, thyme and bay leaf and cook, stirring occasionally, until the vegetables are nice and brown, 5 to 7 minutes.
• Stir in the tomatoes with their juices and cayenne, then stir in the broth. Bring to a boil, then reduce the heat to maintain a steady simmer until the carrots are tender, about 15 minutes. Remove and discard the thyme sprigs and bay leaf. Add the roasted sweet potato.
• Using a blender, puree the soup until silky smooth. Return the soup to the skillet and heat on low. Stir in the cream. For a thinner soup, stir in more broth. Season to taste and serve hot with the micro basil and Croutons.
• To the bowl of a food processor, add the basil, garlic, pine nuts, Parmesan, lemon zest and salt. Pulse until the mixture forms a chunky paste, scraping down the sides and bottom of the bowl occasionally. With the machine running, add the olive oil in a steady stream. Keep processing until the desired consistency is reached, pulsing less for a more coarse pesto and more for a smooth one. Season to taste.
• To make the sandwiches: Spread some pesto on 1 side of 2 slices of bread. Arrange a slice of Cheddar over the pesto on 1 slice of bread. Sandwich with the other slice of the bread, pesto-side down. Repeat with remaining pesto, bread and Cheddar.
• Mix the butter and mayo together in a small bowl. Spread a generous layer on both sides of each sandwich.
• Place the sandwich in a nonstick skillet and turn the heat to medium-low. Cook, turning occasionally, until the bread is nice and toasty and golden brown, the cheese is melty and the sandwich is heated through. Repeat with the remaining sandwiches. Cut into croutons.

TOMATO, MOZZARELLA AND PESTO SANDWICHES

Steps:

• Spread some pesto on the cut side of both halves of each ciabatta roll. Lay a thick slice of mozzarella on the bottom halves, followed by a thick slice of tomato. Top with the other ciabatta halves and serve immediately!

GOAT CHEESE, TOMATO, AND PESTO DIP

Steps:

• Spread goat cheese into 1/4-inch layer on a large serving plate. Spread a thin layer of pesto over goat cheese layer. Top with chopped tomatoes. Serve with French bread slices.

LINGUINE WITH SUN-DRIED TOMATO PESTO

Steps:

• Combine sun-dried tomatoes, Romano cheese, basil, pine nuts and garlic in food processor. With machine running, gradually add olive oil and process until smooth paste forms. (Can be made prepared 2 weeks ahead. Cover and refrigerate.)
• Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Combine 3/4 cup tomato pesto with reserved cooking liquid in same pot. Add linguine and toss over medium-high heat to coat, adding more pesto, if desired. Season to taste with salt and pepper and serve.

SICILIAN TOMATO PESTO

Steps:

• Heat a dry, medium skillet over medium heat. Add the almonds and toast, stirring often, until golden, about 3 minutes. Transfer to a plate to cool.
• Combine the cooled almonds, tomatoes, basil, parsley, mint, red pepper flakes, garlic and 1/2 teaspoon salt in a food processor. Pulse, adding a little bit of the oil at a time, until everything is finely chopped and emulsified. Add the Parmesan and pulse to incorporate. Season with salt to taste.
• Transfer to a serving bowl and serve with the toasted baguette slices. Any leftover pesto can be kept refrigerated in an airtight container for up to 2 days.

TOMATO GALETTE WITH BASIL PESTO AND FETA

Steps:

• Place tomatoes on a double layer of paper towels; sprinkle with salt. Cover with additional paper towels. Meanwhile, in a small bowl, stir together pesto and mayonnaise. Preheat oven to 375°. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a baking sheet or pizza stone., Spread pesto mixture over crust to within 2 in. of edge; top with ¼ cup feta. Arrange tomato slices over feta; arrange cherry tomatoes on top, cut sides up. Sprinkle with remaining ¼ cup feta, Italian seasoning and pepper. Fold crust edge over filling, pleating as you go and leaving center uncovered. In a small bowl, whisk egg and water; brush edge of crust with egg wash and sprinkle with Parmesan. , Bake until crust is golden brown, 35-40 minutes. Cool 10 minutes before slicing. If desired, top with basil before serving.

PESTO & SUN-DRIED TOMATO SPREAD

Steps:

• cream together the cheeses, until well blended.
• add the pesto and tomatoes.
• put into a serving dish/shape into a rectangle.
• top with walnuts.
• chill and serve.