Editors’ note: This recipe comes from Jack McCarthy ’18, who lives and eats in the Veggie Co-op. The Co-op buys lots of fruits and vegetables in bulk, so at one point they had hundreds of tomatoes in the Co-op. Feel free to play around with quantities in this recipe and adjust it to taste.
Fresh basil leaves
Fresh parsley fronds (I use as much parsley as basil, but you can use less)
Rosemary – to taste
Thyme – to taste
1 tbsp lemon juice
Salt – to taste
Black pepper – to taste
Pine nuts (peanuts work too)
Garlic cloves, diced
Get an edged baking tray and spread olive oil around in it so that there’s good coverage. Generously season the pan with diced garlic, rosemary and thyme.
Slice tomatoes into wedge-shaped slices and put them on the pan, then put more parsley, thyme and olive oil on top of them. The wedges can touch, and smaller ones will roast faster.
The tomatoes take between 1 and 3 hours to bake. Use your best judgement and take them out when they’re wrinkled and crispy enough for you.
Set the pan of oven-baked tomatoes out to cool. (Snacking is encouraged.) You could also use the oven roasted tomatoes for salads and or pasta.
Put the sundried tomatoes and the rosemary-thyme oil from the pan into a food processor or blender and add all the ingredients.
When blending all ingredients together, be mindful of how much olive oil you’re adding. You can always add more oil if the pesto is not spreadable enough, but you can’t undo it once you add oil!