Photo of Tomato Pesto Packets by WW

Tomato Pesto Packets

PersonalPoints™ per serving
Total Time
40 min
10 min
30 min
Roasting the tomatoes in foil allows them to steam in their own aromatic juices. Cook the packets in the oven or toss them onto the grill.


Fresh cherry tomato(es)

2 cup(s), small, red

Fresh cherry tomato(es)

2 cup(s), small, yellow

Uncooked shallot(s)

2 medium, minced

Garlic clove(s)

1 clove(s), large, minced

Table salt

¼ tsp(s)

Black pepper

pinch, freshly ground

Pine nuts

2 tbsp(s)

Fresh basil

¼ cup(s), fresh, slivered


  1. Preheat oven to 400ºF.
  2. Tear off four 12-inch or larger sheets of heavy-duty aluminum foil. In a medium bowl, toss together tomatoes, shallots, garlic, salt and pepper. Spoon 1/4 of tomato mixture in centre of each piece of foil; bring up sides of foil to centre. Seal foil making sure to leave space in each packet for air to circulate.
  3. Place packets in a roasting pan and cook until tomatoes are aromatic and tender, about 20 to 30 minutes, depending on tomato size.
  4. Meanwhile, warm a small nonstick skillet over medium heat. Place pine nuts in skillet and cook, shaking pan frequently, until pine nuts start to lightly brown, about 30 seconds; immediately remove nuts from skillet and set aside.
  5. Remove packets from oven and let sit for 5 minutes; open each packet but be careful of escaping steam. Sprinkle each packet with 1 tablespoon of basil and 1/2 tablespoon of pine nuts. Yields 1 packet per serving.


You can also cook these on an outdoor grill until aromatic.Serve these tomatoes warm or at room temperature, as a side dish or as a topping for grilled chicken or fish.