Recipe: Roasted Potatoes and Tomatoes with Pesto

18 Sep

Hello again! Did you miss me? I’ll bet you did. I’ve had a very hectic few weeks, starting my graduate program at Boston College and moving out of my old place and into the new. Although I am IN my new place I still don’t have any of my stuff, just the items I had the foresight to pack. (Like my Shun Santoku knife and hand-made wood cutting board.) (These are ESSENTIALS, people!)

This is a recipe I’ve had “on file” for awhile. It uses slightly overripe tomatoes, pesto and potatoes, and was my response to The Great Tomato Invasion of ’09.

This summer my kitchen was overrun with tomatoes. I typically try to eat summer tomatoes raw because they are so amazing, but this year I was getting tomatoes from my father’s garden as well as my CSA box and they were EVERYWHERE.

I should probably have prefaced this by saying that I do not put fresh tomatoes in the fridge because keeping them at such a low temperature can completely ruin their flavor.

So picture, if you may, a kitchen exploding with tomatoes. They rested in bowls on my kitchen table, cascaded onto the table itself, and occasionally hung out on my cutting board. I had red ones, yellow ones, purple ones. I couldn’t eat them fast enough, and a few unfortunate tomatoes began to. . .soften. In their new cushy state, they were unsuited for use in a salad. My dad likes to stick soft tomatoes in the freezer, for use later in pasta sauce, but my freezer space is limited.

I prefer to get creative.

Roasted Potato and Tomato with Pesto:

Use 1/2 C of pesto (my recipe is at https://dinnerlove.com/2009/07/17/recipe-basil-pesto-with-walnuts/)

1.5lbs (ish) of little creamer or red skin potatoes

2 medium to large tomatoes

olive oil

salt

pepper

balsamic

Cut the potatoes into quarters, season with salt and pepper and drizzle with olive oil.

Bake at 400 degrees for 30 minutes. During that time, make the pesto (for my recipe, with pictures and instructions, see https://dinnerlove.com/2009/07/17/recipe-basil-pesto-with-walnuts/) and cut the tomatoes into small sized wedges.

After the potatoes have baked for 30 minutes, add the tomato.

Then add the pesto and about 1 TB of balsamic and mix together.

Put back in the oven for another 30 minutes. Keep the heat at 400.

Serve!

I served this alongside a roast pork loin, and it they were AMAZING together. It also tastes fantastic fried with some eggs for breakfast!

❤ Stef

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One Response to “Recipe: Roasted Potatoes and Tomatoes with Pesto”

  1. Jeanine September 18, 2009 at 3:32 pm #

    sounds delish! I’m going to have to make it 🙂

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