Roasted Tomato Pesto

Big white bowl filled with pasta, prosciutto, mozzarella, and pesto sauce

Every summer I make way too much pesto, tis the season, right? Our new Roasted Tomato Pesto has been my go to all spring and summer. We make this sauce in batches so we can freeze it for a random weeknight meal when we don’t want to think about what to cook. This sauce can really be added to many different kinds of dishes but we love to enjoy it on pasta and chicken the best. Check out the recipe below on this Roasted Tomato Pesto topped with a prosciutto breadcrumb mixture.

Close up shot of pesto pasta with prosciutto, mozzarella, and breadcrumbs.

Inspiration

With tomato season upon us, we have been using them so frequently in the kitchen testing new recipes or just adding them to whatever we are making. Many meals we will roast some tomatoes with garlic and olive oil just to add as a side to our dinner or save to add to a salad the next day. It makes the house smell so delicious. After making one too many batches of roasted tomatoes we needed to toss them in something to ensure we ate them before going bad. Already planning a pesto pasta dinner, I figured we could toss the tomatoes on top but quickly decided this might go better in the sauce and provide a great consistency to the pesto because of the juiciness of the tomatoes. Well, we were right!! Our favorite pesto yet!

White bowl with bowtie pesto pasta garnished with prosciutto and basil leaves

Tools you might need

Blender/Food Processor: In order to get a well blended pesto we suggest adding the Roasted Tomato Pesto ingredients into a blender and blend until you get the consistency you like.

Ingredients

Tomatoes: With a recipe named Roasted Tomato Pesto you would hope the first ingredient is tomatoes. We choose to use cherry tomatoes because they have been so juicy recently, but you can choose the kind you prefer. Roma tomatoes have been our second favorite.

Basil: What is pesto without basil?

Lemon: Without the addition of nuts in this simple pesto the lemon juice is really tasted which makes it perfect for the spring and summer season.

Parmesan & Mozzarella Cheese: The parmesan is added to the pesto sauce to provide a creamy texture and taste. The mozzarella is optional to add at the end to be mixed into the pasta. We choose to get the mozzarella pearls and then add the pasta water before mixing so the mozzarella pearls begin to soften and start to pull apart.

Prosciutto: You can make this dish with or without the prosciutto breadcrumb mixture. However, if you enjoy prosciutto or are craving a salty addition to this dish, you can’t go wrong adding in crispy prosciutto and rosemary breadcrumbs on top for that extra texture.

White bowl with pasta and pesto sauce surrounded by small bowls of mozzarella and lemons

Step by step

Begin making this Roasted Tomato Pesto by preheating the oven to 400 degrees. Slice your tomatoes in half or into smaller pieces and add to a sheet pan. Add minced garlic, salt, pepper, and olive oil before mixing throughly and placing in the oven. Roasted the tomatoes for 30 minutes.

While the tomatoes are roasting begin preparing the remainder of the meal. Chop or crumble bread, chop the prosciutto and rosemary, and toss all of it into a bowl to set aside. Add you pesto ingredients minus the tomatoes into your food processor or blender. Add a large pot of salted water to the stove and bring to a boil.

Remove the tomatoes and let cool about 5-7 minutes before adding them to the pesto before blending or processing. The pesto should be a medium thick consistency. Add your pasta to the boiling water and turn your oven up to 500. Using the same sheet pan you cooked the tomatoes on, sprinkle out the prosciutto breadcrumbs, drizzle with oil and mix well. Place in the oven for about 10-12 minutes or until the breadcrumbs become crispy and golden.

Before straining your pasta save about a 1/4 cup of pasta water. Strain the pasta a place in a bowl. Pour in your desired amount of pesto (we add all), the mozzarella pearls, and a little bit of pasta water. Mix well and add more pasta water for desired pesto consistency. Serve the Roasted Tomato Pesto garnished with the prosciutto breadcrumbs!

From our kitchen to yours, cheers!

Close up shot of bowtie pasta in a roasted tomato pesto sauce.
Big white bowl filled with pasta, prosciutto, mozzarella, and pesto sauce
Print

Roasted Tomato Pesto

Roasted Tomato Pesto made with cherry tomatoes, basil, lemon, garlic, parmesan cheese and garnished with prosciutto breadcrumbs.
Course Main Course
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people

Ingredients

Roasted Tomatoes

  • 2 cups cherry tomatoes
  • 1 tbsp minced garlic
  • 1 ½ tsp salt
  • 1 ½ tsp pepper
  • 3 tbsp olive oil

Pesto

  • 2 cups basil leaves
  • 2 cups roasted cherry tomatoes
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tbsp olive oil
  • cup grated parmesan
  • 1 lemon juiced
  • ¼ tsp lemon zest

Prosciutto Breadcrumbs

  • 4-6 slices prosciutto, torn into bite sized pieces
  • 1 shallot
  • 1 cup crusty/stale bread (we used italian bread) crumbled up
  • 1 tbsp olive oil
  • 2 tsp chopped rosemary
  • 1 pinch salt
  • 1 pinch pepper

Other Ingredients

  • 1 lb pasta of your choice
  • mozzarella optional

Instructions

  • Begin making this Roasted Tomato Pesto by preheating the oven to 400 degrees. Slice your tomatoes in half or into smaller pieces and add to a sheet pan. Add minced garlic, salt, pepper, and olive oil before mixing throughly and placing in the oven. Roasted the tomatoes for 30 minutes.
  • While the tomatoes are roasting begin preparing the remainder of the meal. Chop or crumble bread, chop the prosciutto and rosemary, and toss all of it into a bowl to set aside. Add you pesto ingredients minus the tomatoes into your food processor or blender. Add a large pot of salted water to the stove and bring to a boil.
  • Remove the tomatoes and let cool about 5-7 minutes before adding them to the pesto before blending or processing. The pesto should be a medium thick consistency. Add your pasta to the boiling water and turn your oven up to 500.
  • Using the same sheet pan you cooked the tomatoes on, sprinkle out the prosciutto breadcrumbs, drizzle with oil and mix well. Place in the oven for about 10-12 minutes or until the breadcrumbs become crispy and golden.
  • Before straining your pasta save about a 1/4 cup of pasta water. Strain the pasta a place in a bowl. Pour in your desired amount of pesto (we add all), the mozzarella, and a little bit of pasta water. Mix well and add more pasta water for desired pesto consistency. Serve the Roasted Tomato Pesto garnished with the prosciutto breadcrumbs!

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