Roasted tomato pesto: the recipe for an aromatic and tasty sauce

  • Cherry tomatoes
    250 grams
    • 43 kcal

  • Extra virgin olive oil
    50 grams
    • 0 kcal

  • Grated parmesan

    30 grams
    • 380 kilocalories
  • walnut kernels
    20 grams

  • Garlic
    1/2 clove
    • 0 kcal

  • Basil

    8-10 sheets
    • 15 kcal
  • salt
    to taste
    • 21 kcal

  • Sugar
    to taste
    • 380 kilocalories

  • Oregano

    to taste

Calories refer to 100 grams of product

the roasted tomato pesto it’s a sauce rustic and very tasty, a variation of the classic Genoese pesto. In our recipe we used gods round tomatoes sweet and juicy which, when withered in the oven, is mixed with oil, basil, nuts and grated Parmesan. The result is an aromatic cream of coarse consistency, excellent to spread on croutons or to use for season the pasta or a cereal salad. The cherry tomatoes are baked and caramelized in the oven with sugar, oregano and salt, for a truly unique taste. You can use whichever variety you prefer, cherry tomatoes and datterini are excellent, and substitute nuts for them. dried fruit that you have at home. Find out how to do it by following step-by-step instructions and tips.

How to make roasted tomato pesto

chopped tomatoes

Wash and dry the cherry tomatoes, then cut them into halves or quarters (1).

cook tomatoes

Place the cherry tomatoes in a pan, peel them and season with a pinch of salt, sugar and oregano (2). Bake them at 240 ° C for about 30 minutes.


Once wilted, take them out of the oven and, when cold, transfer them to a kitchen blender (3).

add cheese

Add the grated cheese (4) and the garlic clove.

add oil

Also add walnuts and oil (5).

add basil

Mix until a homogeneous consistency is obtained, then add the basil leaves (6) and mix for a few moments.

Roasted tomato pesto

If the pesto is too thick, add more oil if necessary then season with salt. Your pesto is ready to be used (7).


You can choose the variety of cherry tomatoes which you prefer: cherry tomatoes, datterini, piccadilly; you can also try the yolks, for a very original and appetizing pesto.

Adjust if necessary salt only at the end, adapting to your tastes.

You can replace the nuts with almonds, pine nuts or cashews; instead of basil, you can use the rocket and pecorino instead of parmesan. For a more rustic dressing, you can choose to mix the ingredients very little.


Roasted tomato pesto can be stored in the refrigerator for 2-3 days, covered with a drizzle of oil, in a glass jar. You can also freeze.