Wednesday, August 8, 2012

Pesto Pasta With Roasted Tomatoes

Our garden is really kicking into gear lately. We've been in a pretty severe drought most of this summer so it took everything a while to get a good footing. Thankfully, we've had a couple of really good rains over the past few weeks so I think that gave the garden the push it needed to get going.

Our many tomato plants are starting to earn their keep, so I was excited to try out a recipe I found for roasted tomato basil pesto. Roasting vegetables elevates them to a whole new level. If you have any vegetables lingering around (asparagus, carrots, mushrooms, and butternut squash are my favorites), put them on a sheet pan with olive oil and salt & pepper and bake in a 350-400 degree oven until delicious. You won't regret it.

I actually ended up burning about a third of these because I used tiny cherry tomatoes. So heads up - keep an eye on them!

You can put this pesto on all sorts of things (I'd like to try it on sandwiches next), but I decided to mix it with whole wheat pasta for a healthy and filling dish.

I love seeing and participating in the process of food from seed to plate. Most of our plants we started from seed this year, so I feel very proud when it's harvest time. It definitely takes more effort, but I think it is worth it. I'm sure the fact that I'm a control freak has something to do with it, but it really is rewarding. It's great to finally realize the fruits of our labor!



  1. That looks AMAZING. Can you post the recipe or did I miss it? About how long should it take to roast the tomatoes??? I can't wait to try this.

    1. I just put a link to the recipe in the post, but here it is again -

      If you use tiny cherries like I did, it should only take 15-20 minutes. Bigger romas can take up to an hour. Hope you enjoy!


Thank you so much for visiting! We enjoy reading each and every one of your lovely comments.