Ina Garten's Tomatoes Roasted with Pesto | Barefoot Contessa

A perfect plate for any occasion, Ina's Tomatoes Roasted with Pesto is a dish you can happily make all year round. #InaGarten #BarefootContessa #FoodNetwork #RoastedTomatoes #Pesto Subscribe to Max to stream more #BarefootContessa! #StreamOnMax Get the recipe ▶ https://foodtv.com/3SM8goQ Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Tomatoes Roasted with Pesto RECIPE COURTESY OF INA GARTEN Level: Easy Yield: 6 servings Ingredients 2 to 2 1/2 pounds large red tomatoes 3 tablespoons good olive oil 2 teaspoons dried oregano Kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup Pesto, store-bought or homemade, recipe follows 1/2 cup freshly grated Parmesan cheese Pesto: 1/4 cup walnuts 1/4 cup pine nuts 3 tablespoons diced garlic (9 cloves) 5 cups fresh basil leaves, packed 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 1/2 cups good olive oil 1 cup freshly grated Parmesan cheese Directions Preheat the oven to 425 degrees. Core the tomatoes and then slice them across (not through the stem) in 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper. Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature. Pesto: Yield: Makes 4 cups Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. Reprinted from Barefoot Contessa How Easy Is That?, Copyright 2010 by Ina Garten, Clarkson Potter/Publisher. All rights reserved. Copyright 2009 by Ina Garten. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Ina Garten's Tomatoes Roasted with Pesto | Barefoot Contessa | Food Network https://youtu.be/ERIeriDHNgU