Servings: Serves 4–6
- 10 to 12 roma tomatoes , cut in half length-wise
- 1/2 teaspoon garlic powder
- 2 teaspoons sugar
- Salt and pepper to taste
- 1/8 cup toasted pine nuts
- 1/4 cup Parmesan cheese
- 1/4 pound basil
- 6 ounces extra-virgin olive oil
- 1 pound of your favorite pasta (farfalle is pictured)
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.