It was Pesto!

The answer to yesterday’s mystery freezer question is pesto—roasted tomato pesto. It must have been one of those days near the end of our ripening tomatoes, especially the ones brought into the garage to ripen after the season, when, faced with a mountain of ripe tomatoes, I did what I usually do—roast them with a little olive oil and salt, then figure out how to eat them. At least some of them went into the pesto. Roasted tomatoes make an interesting twist to that concentrated, thick paste. I could taste the Parmigiano Reggiano cheese and walnuts, garlic, and parsley, which I prefer to cilantro. We ate it in spicy beef wraps, like these—Spicy Braised Beef Tacos— but without the extra crumbled cheese. I cooked the beef in the oven, in a large cast iron dutch oven, with about 3 cups of crushed tomatoes from the garden (also in the freezer, but recognizable).

What are your favorite ingredients to add to pesto to change it up?

IMG_5177
The darker bits are char from the roasted tomatoes

 

Author: Barbara

I have a PhD in American Literature and taught in higher education for over twenty years and directed two Centers for Instructional Technology before retiring.

3 thoughts

Comments?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.