Fresh Tomato Pesto
In my house we call this tomato pesto “summer sauce” because we make it every summer with fresh tomatoes from the garden. It is a rich and creamy sauce, deeply sweet and fortified with parmesan cheese and fresh herbs.
Equipment
- food processor
Ingredients
- 4 cups fresh tomatoes, either cherry or plum
- 6 colves garlic
- 1/2 onion, cut in quarters
- 1/4 cup olive oil
- 1/4 cup parmesan cheese
- 5 sprigs fresh basil
- 5 sprigs fresh oregano (leaves only)
- salt to taste
- 1 lb pasta, optional for serving
Instructions
- Combine garlic and onions in the food processor and pulse untile finely chopped. Add tomatoes, olive oil, herbs and cheese and pulse until well combined. The sauce should be still a little bit chunky.
- Add the sauce to a medium sauce pan. Simmer over medium heat until the sauce is reduced slightly and some of the moisture has evaporated, 10 minutes. Don't overcook; you want to preserve the flavor of the fresh tomatoes.
- Toss with your favorite pasta and serve.