Roasted Grape Tomato and Garlic Pesto Dip Recipe

Yesterday, I had a 3 pints of grape tomatoes languishing in my refrigerator, basil about to spoil on my window sill, and a party to attend which required the making of a side dish. Out of theses circumstances, a very popular appetizer was born.

I started with roasted tomatoes. I’ve made them this way before when I’ve wanted more of a sun-dried texture, but for this recipe I roasted them a different way so they’d be a bit juicier (see below).


  • 3 Pints grape tomatoes
  • Olive oil
  • 3/4 C. Fresh parmesan cheese, shredded
  • 1 C. Fresh basil leaves, stems removed
  • 1/2 C. Toasted pine nuts
  • 1 Head Garlic, roasted


    Preheat oven to 350 degrees. Wash the grape or cherry tomatoes and cut them in half lengthwise. Pour some olive oil and a pinch of salt into a large ziploc bag and add the tomato halves. Shake to cover tomatoes completely. Cover two sheet pans with tinfoil and place tomatoes, face up, onto pans.

    Roast the head of garlic with the tomatoes.
    Cook tomatoes and garlic for 30 min. Place roasted tomatoes, basil, pine nuts, roasted garlic, and Parmesan cheese into an 11 cup food processor. Drizzle about a tablespoon of olive oil into processor. Pulse until well combined. Add salt and pepper to taste.

    * Flavor intensifies if made several hours before it’s eaten.
    * Serve as a dip, spread, or sauce, hot or cold.


2 responses to “Roasted Grape Tomato and Garlic Pesto Dip Recipe

  1. Pingback: Stuffed Shells | HomeGrown Organics: Gainesville

  2. Pingback: Stuffed Peppers | HomeGrown Organics: Gainesville

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