Roasted Tomato Pesto – Gluten-free + Vegan

by Beth @ Tasty Yummies

Roasted Tomato Pesto - Gluten-free + Vegan

Roasted Tomato Pesto - Gluten-free + Vegan
As summer winds down, I am still not quite ready to jump into all of the fall recipes just yet. I am looking to hang on to the last few delicious bits of the summer bounty. For me, tomatoes are always the way to do that — bid the summer farewell with the most delicious tomatoes you will have all year. My garden is still producing its fair share of tomatoes and I am enjoying savoring the last of it. I have even oven-dried some of them and packed them in oil to preserve the goodness through the winter.

Roasted Tomato Pesto - Gluten-free + Vegan

This roasted tomato pesto is a great way to use up some of the last of the tomatoes. It is full of robust and deep flavors and, of course, lots of great nutrients from the fresh tomatoes. Besides with pasta or even zucchini pasta, you could also spread this on toast for a bruschetta of sorts, or serve it over your favorite grilled meat or fish. It would also make a delicious dip served with crackers.

If you have a lot of tomatoes, you can double or triple the recipe and freeze some for later, too. Head on over to the Free People Blog BLDG 25 where I am sharing this recipe today as part of my ongoing Restricted Diet series.

This recipe was originally shared on the Free People Blog BLDG 25.

Roasted Tomato Pesto - Gluten-free + Vegan

 

 

 

{ 5 comments… read them below or add one }

1 Stefanie @ Sarcastic Cooking September 12, 2013 at 2:02 pm

Wow, amazing! I could eat this by the spoonful!

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2 tastyyummies September 13, 2013 at 8:21 am

Oh and I was 😉

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3 Daisy September 13, 2013 at 8:07 am

What if my tomatoes are not Romas? They are Big Boys, Beefsteak, and some other odds and ends. I have tomatoes coming out of my ears, and this recipe looks like an awesome way to use them up!

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4 tastyyummies September 13, 2013 at 8:15 am

You should be ok. You may just want to cut them smaller and/or roast them longer. One of the biggest differences with Roma tomatoes is that they have less seeds and less water content, which makes them great for things like this, sauce, salsa, etc. Please report back if you try it with your tomatoes, I would love to hear how it comes out. Thanks!

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5 Marian September 17, 2013 at 1:10 am

I love roasting any leftover tomatoes. Never thought of adding it to pasta. Must try it soon. I’m like you and fighting off having to admit the summer is gone. Difficult this morning as I sit here with thermals on and it’s raining outside! Oh well, a hot cup of lemon and ginger tea will sort that:)

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