Ina Garten 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.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
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2 pints of cherry tomatoes
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3 tablespoons extra virgin olive oil
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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1/3 cup pesto (store-bought or homemade)
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Fresh basil (optional, for garnish)
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Freshly grated Parmesan cheese (optional, for topping)
Instructions
Preheat your oven
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Set your oven to 400°F (200°C) and let it fully preheat.
Prepare the tomatoes
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In a baking dish or oven-safe skillet, combine the cherry tomatoes with olive oil. Season with salt and pepper.
Roast until blistered
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Roast the tomatoes for 20–25 minutes, or until the skins burst and the juices start to caramelize.
Stir in the pesto
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Remove the dish from the oven and immediately spoon the pesto over the hot tomatoes. Stir gently to coat.
Optional garnish and serve
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Top with fresh basil or grated Parmesan, if desired. Serve warm as a side dish or over grilled bread.