Tomato Pesto Packets
- Total Time
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), medium, minced
table salt¼ tsp
black pepper⅛ tsp, freshly ground
pine nuts2 Tbsp
basil¼ cup(s), fresh, slivered
- Preheat oven to 400ºF.
- 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 center of each piece of foil; bring up sides of foil to center. Seal foil making sure to leave space in each packet for air to circulate.
- Place packets in a roasting pan and cook until tomatoes are aromatic and tender, about 20 to 30 minutes, depending on tomato size.
- 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.
- Remove packets from oven and let sit for 5 minutes; open each packet but be careful of escaping steam. Sprinkle each packet with 1 Tbsp basil and 1/2 Tbsp pine nuts.
- Serving size: 1 packet