Tomato Pesto (Sicilian Pesto) Recipe
Introduction
Tomato Pesto, also known as Sicilian Pesto, is a vibrant twist on the traditional basil pesto. Combining roasted cherry tomatoes with toasted almonds and fresh basil, it offers a rich, flavorful sauce perfect for pasta, sandwiches, or as a dip.
Ingredients
- 1 pint cherry tomatoes
- ½ cup extra-virgin olive oil
- ½ cup slivered almonds
- 1 large clove garlic, peeled and smashed
- 1 cup packed basil leaves
- ½ cup grated Parmesan cheese
- 1 teaspoon kosher salt
Instructions
- Step 1: Preheat your oven to 400°F. Line a rimmed sheet pan with aluminum foil. Arrange the cherry tomatoes in a single layer, drizzle with 1 tablespoon of olive oil, and gently toss to coat. Roast for 20 minutes, then remove and let cool.
- Step 2: While the tomatoes roast, toast the almonds. Place them in a small skillet over medium-low heat, tossing occasionally to ensure even browning. Toast until golden, about 5 minutes, then remove from heat.
- Step 3: In a food processor, pulse the toasted almonds and garlic until finely ground. Add the cooled roasted tomatoes (using a slotted spoon to avoid excess liquid), basil leaves, Parmesan cheese, and kosher salt. Pulse to combine, scraping down the sides as needed. While the processor runs, slowly drizzle in the remaining olive oil until the mixture is smooth and emulsified. Adjust texture to preference.
Tips & Variations
- For a nuttier flavor, substitute pine nuts for the slivered almonds.
- If you prefer a chunkier sauce, pulse the ingredients a few fewer times and fold by hand.
- Add a pinch of red pepper flakes for a subtle spicy kick.
- Use fresh mozzarella or burrata as a topping when serving to enhance creaminess.
Storage
Store the tomato pesto in an airtight container in the refrigerator for up to 5 days. To keep it fresh, cover the surface with a thin layer of olive oil before sealing. Reheat gently by mixing into warm pasta or enjoy cold as a spread or dip.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned tomatoes instead of fresh cherry tomatoes?
Fresh cherry tomatoes are best for their sweetness and texture, but in a pinch, you can use drained canned tomatoes. Roast or sauté them to reduce excess moisture before blending.
How long does tomato pesto last in the freezer?
You can freeze tomato pesto in a sealed container or ice cube trays for up to 3 months. Thaw overnight in the refrigerator and stir well before using.
PrintTomato Pesto (Sicilian Pesto) Recipe
This Sicilian-style Tomato Pesto is a vibrant and flavorful twist on the classic basil pesto, featuring roasted cherry tomatoes, toasted almonds, and Parmesan cheese. Perfect for spreading on bread, stirring into pasta, or adding a burst of flavor to your favorite dishes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: About 1 cup 1x
- Category: Sauce
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Tomato Pesto Ingredients
- 1 pint cherry tomatoes
- ½ cup extra-virgin olive oil, divided
- ½ cup slivered almonds
- 1 large clove garlic, peeled and smashed
- 1 cup packed basil leaves
- ½ cup grated Parmesan cheese
- 1 teaspoon kosher salt
Instructions
- Roast the Tomatoes: Preheat your oven to 400°F (200°C). Line a rimmed sheet pan with aluminum foil. Arrange the cherry tomatoes in a single layer on the pan, add 1 tablespoon of the olive oil, and toss gently with your hands to coat them evenly. Roast for 20 minutes until the tomatoes are soft and slightly caramelized. Remove from the oven and set aside to cool.
- Toast the Almonds: While the tomatoes are roasting, add the slivered almonds to a small skillet over medium-low heat. Cook, tossing occasionally, until the almonds turn golden brown and fragrant, about 5 minutes. Be sure to toast evenly and avoid burning. Remove from heat and let cool.
- Prepare the Pesto: In a food processor, pulse the toasted almonds and smashed garlic until finely ground. Add the cooled roasted tomatoes (using a slotted spoon or spatula to avoid excess liquid), basil leaves, grated Parmesan cheese, and kosher salt. Pulse several times to combine, scraping down the sides with a spatula as needed. Continue processing while slowly drizzling in the remaining ½ cup of olive oil through the feed chute until the mixture is emulsified and smooth to your desired consistency (chunky or smooth, based on preference).
Notes
- You can adjust the consistency of the pesto by pulsing less for a chunkier texture or more for a smoother sauce.
- Use slivered almonds for a milder, less buttery flavor than pine nuts.
- This pesto can be stored in an airtight container in the refrigerator for up to 5 days.
- Perfect served with pasta, grilled meats, crusty bread, or as a flavorful dip.
- For a nuttier taste, try substituting almonds with toasted walnuts or pine nuts.
Keywords: Tomato pesto, Sicilian pesto, roasted tomato sauce, almond pesto, Italian sauce, basil pesto alternative
