Roasted tomatoes with pesto

By fsilver4

Ingredients

• 8 vine tomatoes
• Pesto
• 1/4 cup walnuts
• 1/4 cup pine nuts
• 3 tbs garlic (9 cloves)
• 5 cups basil leaves
• 1 tsp salt
• 1 tsp pepper
• 1 1/2 cups olive oil
• 1 cup parmesean cheese
• Process in food processor
• Drizzle olive oil on top to seal when stored. Store in freezer and defrost and use for months.

Preparation

Step 1

Slice 1/2 inch thick, lay out on sheet pan, drizzle with olive oil, sprinkle with dried oregano, salt and pepper.


Place in oven 425*

Remove tomatoes from oven, drizzle with pesto on each tomato and then add parmesean cheese.