Remember when we had too many tomatoes? Sadly, it looks like our tomato stash is dying down. Our basil plants are still going strong, and when I saw this recipe for Roasted Tomato Basil Pesto from OhSheGlows, I knew that I had to make it. I went out and gathered a bunch of tomatoes and whipped up Angela’s recipe.
I followed all of her directions, except I omitted the almonds since we didn’t have any on hand. I also roasted the garlic during the last 15 minutes of cooking time. I also didn’t use roma tomatoes, I just used this gigantic bowl of tomatoes that I had just harvested from our garden.
Three simple ingredients that pack TONS of flavor!
The finished product: Roasted Tomato Basil Pesto
We used a *few* more tomatoes than in the original recipe, hence the rusty color! I was a little bit underwhelmed by the flavor- perhaps I didn’t roast my tomatoes long enough? I started searching for ways to incorporate the pesto into our weekly meals.
On Sunday night we topped some tilapia fillets with the pesto, but the winning combination happened when I whipped some of the pesto into our weekly frittata.
Check it out! This frittata was made with 3 eggs, 3 egg whites, 3 TBSP tomato basil pesto, about 1/3c. of cooked spinach, some chives, salt and pepper. I sprinkled mozzarella on top for a final garnish and voila!
This was by far one of my favorite frittata combinations EVER (and we’ve tried a lot of different combos: Squash Blossom Frittata, Bacon and Broccoli Frittata, Hash-Brown Qui-ttata and Frittatas for all)
Don’t waste any time, click on over to OhSheGlows (and try not to drool on your keyboard) and make this pesto!