Roasted tomato pesto is such a fun twist on the classic Genoese basil pesto from Liguria. You know, instead of sticking with basil, this recipe uses sweet cherry tomatoes—datterini, a variety that's super popular in Italy. Really good stuff. These tomatoes get roasted until they’re all caramelized and a tad smoky, which adds a rich, tangy punch that regular green pesto just doesn’t have. I mean, in Liguria, they love playing around with seasonal ingredients. Summer's perfect for this. It’s when tomatoes are at their juiciest. You'll often see folks tossing in some eggplant or zucchini too, especially when their gardens are going wild. This version keeps that traditional vibe but adds an extra layer of flavor that's hard to resist. Seriously good.
During a hot Italian summer, having some homemade roasted tomato pesto in your fridge is unbeatable. For sure. It's perfect as a roasted tomato pesto sauce for pasta or as a spread on grilled bread—pretty much makes any snack feel special. The color is just so vivid and the taste is fresh. Balances herbs, nuts and that deep roasted tomato flavor. And look, what really sets this roasted tomato pesto apart is the oven roasting. It gives it an almost velvety texture and a bit of moistness, so it's perfect for tossing with pasta or spooning onto grilled veggies. Some even stir leftover pesto into béchamel for a creamy lasagna—way way better than everyday fare. Thing is, it's all about being creative while still nodding to Liguria's roots. With just a handful of ingredients and some roasting, you get this easy, flavorful sauce. Seriously brings a touch of Italian summer to any meal, offering versatility and a taste of tradition.
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To prepare the roasted tomato pesto, start by briefly rinsing the tomatoes. After drying them, cut them in half 1 and place them on a baking sheet lined with parchment paper, with the cut side facing up. Sprinkle them with salt 2, sugar, and a bit of oregano, and bake in a preheated static oven at 464°F (340°C) for about 30 minutes 3.
Don't worry, the parchment paper will look burnt due to the liquids released by the tomatoes 4. The tomatoes themselves will be dry but still soft and probably with a bit of charred skin. Let them cool slightly before removing them and placing them in the blender 5. Add the basil leaves 6,
then peel, halve the garlic, and remove the core 7, then add it to the blender 8 along with the grated Parmesan and pine nuts 9.
Finish by adding a pinch of salt and the oil 10. Blend until you have a smooth and homogeneous mixture 11. Your roasted tomato pesto is ready; now you just need to use it as you like 12!
