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My creamy tomato risotto with barley, a lush homemade roasted tomato pesto and tuna... A delicious lunch, starter or main course!

Roasted Tomato Pesto

This homemade roasted tomato pesto is so easy to make!

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 2
Calories per serving 663 kcal

Ingredients

  • 25 cherry tomatoes
  • 3 large garlic cloves unpeeled
  • ½ tsp dried herbs
  • a handful fresh oregano
  • 1 tsp balsamic vinegar
  • olive oil
  • pepper
  • salt

Instructions

  1. First off: rinse the cherry tomatoes, then let them drain on a clean kitchen towel and then slice them in half. Place them on a baking tray and add the garlic cloves. Leave their skins because otherwise the will burn while roasting.


  2. My creamy tomato risotto with barley, a lush homemade roasted tomato pesto and tuna... A delicious lunch, starter or main course!

  3. Sprinkle with some olive oil and season with a pinch of pepper and salt. Then place the cherry tomatoes in a preheated oven at 400°F (200°C) for about 35 to 45 minutes until they are dried out a little and the edges are blackened a little. Put some tinfoil on top if the tomatoes burn too quickly in your oven. Do that right in the beginning for about 20 minutes until the tomatoes are soft and then remove the foil again to roast them for another 20 minutes.


  4. Once the tomatoes are done, then remove the tray from the oven and let them cool down. Remove the soft garlic cloves from their crispy skins. Add them together with the roast tomatoes to a blender.


  5. My creamy tomato risotto with barley, a lush homemade roasted tomato pesto and tuna... A delicious lunch, starter or main course!

  6. Pulse a couple of seconds into a chunky paste. Then add the fresh oregano.

  7. My creamy tomato risotto with barley, a lush homemade roasted tomato pesto and tuna... A delicious lunch, starter or main course!

  8. Pulse again. Scrape down the sides regularly with a spatula or spoon. Then add ¼ cup (60 ml) of olive oil. Also add the dried herbs and balsamic vinegar. Season with a pinch of pepper and salt.

  9. My creamy tomato risotto with barley, a lush homemade roasted tomato pesto and tuna... A delicious lunch, starter or main course!

  10. Blend well again into a thick red creamy mixture. Then check the seasoning and add extra pepper or salt to taste. The tomato pesto should be fairly solid and spreadable, not runny at all. Scoop the pesto in a clean container. Cover and store it in the fridge for about a week.