Slow Roasted Tomato Pesto

With an abundance of the fresh sweet vine ripened tomatoes so plentiful right now, this is a great recipe for use in dishes.

Slow Roasted Tomato Pesto

Ingredients:

4 pounds ripe meaty tomatoes (such as Roma, Early Girl, or San Morzano).

1/3 cup best quality extra virgin olive oil

3/4 teaspoon sea salt

1/4 teaspoon freshly ground pepper

6 large cloves garlic

1/2 cup pine nuts, toasted

3/4 cup freshly grated Parmigiano Reggiano cheese

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Directions:

Position oven racks on the upper and lower thirds of the oven and preheat to 225 degrees. Line two large rimmed sheet pans with parchment paper rubbed with olive oil, or non-stick silicone mats.

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Slice tomatoes lengthwise and cut a V around stem to remove. In a large mixing bowl combine tomatoes, olive oil, salt, pepper, and three garlic cloves. Toss gently together to coat. Arrange tomatoes cut side up, and the oiled garlic in one layer on each sheet pan, paced slightly apart. Set aside any extra juice or oil left in the mixing bowl.

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Place sheet pans in oven and roast for one hour, then reverse the pans and rotate each 180 degrees. Repeat every hour for at least four hours and up to six. Tomatoes are read when the have been reduced by at least half and have began to caramelize Allow to cool 10 minutes.

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In a food processor, combine tomatoes, roasted and raw garlic, reserved juices and oil and pine nuts, process for 30 seconds. Add Parmesan cheese and process until combined but still chunky.

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If making pesto in advance, transfer to a bowl and cover until ready to serve. Any extra pesto can be stored up to a week If freezing, wait to add the raw garlic and Parmesan until thawed and ready to eat. Makes 4 cups.