Servings: Serves 4–6
Place tomatoes on an oiled cookie sheet, skin side down. In a bowl, combine the garlic powder, sugar, salt and pepper. Sprinkle the mixture over the tomatoes. Preheat the oven to 250° and roast the tomatoes for about 4 hours, until almost dry. (You can increase the recipe and freeze the dried tomatoes for later use.)
In a food processor, combine 20 oven-dried tomato halves, pine nuts, Parmesan cheese, basil and olive oil. Blend thoroughly.
Prepare the pasta as usual, then toss with the pesto in a bowl. Garnish plates with any remaining oven-dried tomatoes, pine nuts and chopped basil.
660 calories, 33.7 grams fat, 5.0 grams saturated fat, 3 mg of cholesterol, 93 mg sodium, 79.7 grams carbohydrate, 16.3 grams protein.
Published on January 01, 2006