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Cook Time:20 minsAdditional Time:2 hrs 10 minsTotal Time:2 hrs 30 minsServings:16Yield:1 cupJump to Nutrition Facts
Cook Time:20 minsAdditional Time:2 hrs 10 minsTotal Time:2 hrs 30 minsServings:16Yield:1 cup
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:2 hrs 10 mins
Additional Time:
2 hrs 10 mins
Total Time:2 hrs 30 mins
Total Time:
2 hrs 30 mins
Servings:16
Servings:
16
Yield:1 cup
Yield:
1 cup
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ⅔poundsmedium plum tomatoes (6 to 8), halved and seeded1tablespoonextra-virgin olive oil½teaspoonsalt, divided3tablespoonsfinely shredded Grana Padano or Parmigiano-Reggiano cheese3tablespoonspine nuts, toasted (see Tip)1 ½teaspoonsfresh thyme1teaspoonred-wine vinegar1 small clove garlic¼teaspoonfreshly ground pepper
Cook Mode(Keep screen awake)
Ingredients
1 ⅔poundsmedium plum tomatoes (6 to 8), halved and seeded
1tablespoonextra-virgin olive oil
½teaspoonsalt, divided
3tablespoonsfinely shredded Grana Padano or Parmigiano-Reggiano cheese
3tablespoonspine nuts, toasted (see Tip)
1 ½teaspoonsfresh thyme
1teaspoonred-wine vinegar
1 small clove garlic
¼teaspoonfreshly ground pepper
DirectionsPreheat oven to 300 degrees F.Place tomatoes cut-side up on a baking sheet; drizzle with oil and sprinkle with 1/4 teaspoon salt. Roast until shriveled and brown on the bottom, 1 1/2 to 1 3/4 hours.Once cooled, place the tomatoes and the remaining 1/4 teaspoon salt in a food processor; add cheese, pine nuts, thyme, vinegar, garlic and pepper. Pulse until well combined, scraping down the sides once or twice.TipsMake Ahead Tip: Cover and refrigerate for up to 1 week or freeze in an ice cube tray. Transfer frozen cubes to a sealable plastic bag. Defrost as needed.For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.Originally appeared: EatingWell Magazine, July/August 2015
Directions
Preheat oven to 300 degrees F.Place tomatoes cut-side up on a baking sheet; drizzle with oil and sprinkle with 1/4 teaspoon salt. Roast until shriveled and brown on the bottom, 1 1/2 to 1 3/4 hours.Once cooled, place the tomatoes and the remaining 1/4 teaspoon salt in a food processor; add cheese, pine nuts, thyme, vinegar, garlic and pepper. Pulse until well combined, scraping down the sides once or twice.TipsMake Ahead Tip: Cover and refrigerate for up to 1 week or freeze in an ice cube tray. Transfer frozen cubes to a sealable plastic bag. Defrost as needed.For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Preheat oven to 300 degrees F.
Place tomatoes cut-side up on a baking sheet; drizzle with oil and sprinkle with 1/4 teaspoon salt. Roast until shriveled and brown on the bottom, 1 1/2 to 1 3/4 hours.
Once cooled, place the tomatoes and the remaining 1/4 teaspoon salt in a food processor; add cheese, pine nuts, thyme, vinegar, garlic and pepper. Pulse until well combined, scraping down the sides once or twice.
Tips
Make Ahead Tip: Cover and refrigerate for up to 1 week or freeze in an ice cube tray. Transfer frozen cubes to a sealable plastic bag. Defrost as needed.
For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Originally appeared: EatingWell Magazine, July/August 2015
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Nutrition Facts(per serving)31Calories2gFat2gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
