If you’re looking for a flavorful side dish that’s both easy and visually stunning, Ina Garten’s Tomatoes Roasted with Pesto is a perfect choice. This dish takes humble cherry tomatoes and elevates them with rich, homemade or store-bought pesto. Roasted until caramelized and bubbling, the tomatoes turn sweet and juicy, perfectly balanced by the herby richness of pesto. It’s a quick, fuss-free dish that pairs beautifully with meats, pastas, or crusty bread.

What Are Ina Garten’s Tomatoes Roasted With Pesto?

Ina Garten’s version of roasted tomatoes with pesto is a simple yet flavorful side dish that combines sweet cherry tomatoes, olive oil, salt, pepper, and a generous dollop of fresh pesto. The tomatoes are roasted until soft and lightly blistered, then finished with a swirl of pesto for added depth. It’s a warm, bright, and herbaceous recipe that celebrates summer ingredients in their purest form.

Ina Garten Tomatoes Roasted With Pesto recipe

Other Popular Ina Garten Recipes

Reasons to Try Ina Garten’s Tomatoes Roasted With Pesto

Effortless preparation – Minimal chopping and hands-on time
Bold, fresh flavor – Pesto adds complexity to roasted tomatoes
Works with store-bought or homemade pesto – Flexible for any schedule
Naturally gluten-free and vegetarian – Fits many diets easily
Beautiful presentation – Perfect for entertaining or weeknight meals
Versatile usage – Serve as a side, over toast, or tossed with pasta

Ingredients Needed to Make Ina Garten’s Tomatoes Roasted With Pesto

2 pints of cherry tomatoes
3 tablespoons extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1/3 cup pesto (store-bought or homemade)
Fresh basil (optional, for garnish)
Freshly grated Parmesan cheese (optional, for topping)

Instructions to Prepare Ina Garten Tomatoes Roasted With Pesto

Preheat your oven

Set your oven to 400°F (200°C) and let it fully preheat.

Prepare the tomatoes

In a baking dish or oven-safe skillet, combine the cherry tomatoes with olive oil. Season with salt and pepper.

Roast until blistered

Roast the tomatoes for 20–25 minutes, or until the skins burst and the juices start to caramelize.

Stir in the pesto

Remove the dish from the oven and immediately spoon the pesto over the hot tomatoes. Stir gently to coat.

Optional garnish and serve

Top with fresh basil or grated Parmesan, if desired. Serve warm as a side dish or over grilled bread.

What Goes Well With Ina Garten’s Tomatoes Roasted With Pesto

Grilled meats – Complements steak, chicken, or pork tenderloin
Crusty artisan bread – Scoop up every drop with toasted slices
Pasta dishes – Toss with spaghetti or orzo for a quick meal
Eggs and omelets – Adds brightness to breakfast plates
Mozzarella or burrata – Serve as part of a Caprese-inspired side
Quinoa or rice bowls – Spoon over grains for a Mediterranean twist
Charcuterie boards – A flavorful addition to cheese platters

Key Tips for Making Ina Garten’s Tomatoes Roasted With Pesto

Use ripe, sweet tomatoes – Cherry or grape tomatoes work best
Don’t overcrowd the pan – Spread in a single layer for even roasting
Roast at high heat – This helps the skins blister and juices concentrate
Stir in pesto after roasting – Keeps the herb flavors vibrant and fresh
Use quality olive oil – Enhances the richness of the tomatoes
Make extra pesto – It freezes well and adds flavor to other dishes
Season well – Salt brings out the sweetness in roasted tomatoes

Creative Variations of Ina Garten’s Tomatoes Roasted With Pesto

Add garlic cloves – Roast a few unpeeled cloves with the tomatoes
Use different pestos – Try sun-dried tomato, arugula, or walnut pesto
Include red pepper flakes – For a subtle heat kick
Add cheese before roasting – Sprinkle with feta or goat cheese
Top with breadcrumbs – For extra crunch and texture
Roast with onions – Sliced red onions caramelize beautifully alongside
Make it creamy – Stir in a spoonful of ricotta before serving

How to Store Ina Garten Tomatoes Roasted With Pesto

Refrigerator: Transfer cooled leftovers to an airtight container and refrigerate for up to 3 days.
Avoid freezing: Tomatoes and pesto lose texture and flavor after thawing.
Use within a few days: Best enjoyed fresh while the flavors are bold and aromatic.
Reheat gently: Use the oven or stovetop to rewarm slowly without drying out.
Keep pesto separate if making ahead: Stir it in only after reheating.

How to Reheat Ina Garten Tomatoes Roasted With Pesto

Oven: Preheat to 350°F and warm in a baking dish for 10–12 minutes.
Microwave: Use low heat in 30-second intervals, stirring occasionally.
Stovetop: Reheat in a skillet over medium-low heat, adding a splash of olive oil if needed.
Avoid boiling or overcooking: Preserve the roasted texture and vibrant flavors.

Nutritional Value (per serving, approx. 1/2 cup)

Calories: 140
Protein: 2g
Fat: 12g
Carbohydrates: 6g
Fiber: 2g
Sugar: 4g
Sodium: 220mg

FAQs

Can I use store-bought pesto for this recipe?

Yes, store-bought pesto works well if you’re short on time. Choose a high-quality brand for the best flavor and freshness.

Do I need to cut the cherry tomatoes before roasting?

No, the tomatoes can be roasted whole. They burst open as they cook, releasing their natural juices for a sweet and tangy flavor.

Should I add the pesto before or after roasting the tomatoes?

Add the pesto after roasting. This keeps the herb flavors vibrant and prevents the basil from becoming bitter or overcooked.

How can I prevent the tomatoes from becoming mushy?

Roast them at a high temperature (400°F) and avoid overcrowding the pan. This helps them blister and caramelize rather than steam.

Final Words

Ina Garten’s Tomatoes Roasted with Pesto is the kind of dish that proves simplicity can be absolutely delicious. With just a few ingredients and minimal effort, you get a flavorful, fragrant side that shines at any meal. It’s ideal for everything from casual lunches to elegant dinners.