![Slow Roasted Tomato and Pepita Pesto [Vegan, Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/09/Screen-Shot-2015-08-30-at-1.09.29-PM.jpg?fit=1600%2C1067&ssl=1)
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Slow Roasted Tomato and Pepita Pesto [Vegan, Gluten-Free]
This slow roasted tomato and pepita pesto highlights one of the many ways to use slow roasted tomatoes. It’s a herby variation of this sun-dried tomato pesto with big summer flavors. It’s a favorite summer pesto that takes ingredients that are plentiful during the season, and making a versatile sauce... Read More
Ingredients You Need for Slow Roasted Tomato and Pepita Pesto [Vegan, Gluten-Free]
How to Prepare Slow Roasted Tomato and Pepita Pesto [Vegan, Gluten-Free]
- Preheat oven to 225°F.
- Cut tomatoes in half, and toss gently in a bowl with garlic, olive oil, rosemary, sea salt and ground black pepper
- Spread on a parchment or foil-lined baking sheet in a single layer
- Bake for 2 – 3 hours, until tomatoes are reduced in size and shriveled up, they should be dry but still juicy
- Using a food processor, pulse pepitas and basil for a few seconds to combine
- Add tomatoes and Aleppo pepper and pulse into a chunky paste
- Drizzle in olive oil through the feed tube while the food processor is running - blend until the ingredients are well combined and pesto is as coarse or as smooth as desired
- Check for salt and add more if desired
- Use immediately, or store in a jar or airtight container covered in a thin layer of olive oil
- Enjoy!
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