Roasted Tomato with Pesto Swirl
By T_sart
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Ingredients
- 3 lbs tomatoes, cored and halved
- 4 tbsp olive oil, divided
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 medium onion, peeled and chopped
- 3 cloves garlic, peeled and chopped
- 3 14 oz cans vegetable broth
- 1/2 cup heavy cream
Details
Servings 8
Preparation
Step 1
Heat oven to 400F. arrange tomatoes cut side up in jellyroll pan; drizzle with 2 tbsp oil and sprinkle with salt and pepper. Roast 45 minutes.
In food processor, pulse tomatoes 5 times. In saucepot, cook onions and garlic in remaining oil 5 minutes.
Add tomatoes and broth. Bring to a boil; reduce heat and let simmer 20 minutes; adding heavy cream after 15 minutes.
Garnish with pesto, if desired.
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