There are three reason I love making them: Make these pesto roasted tomatoes once and you’ll have the recipe memorized. It’s seriously that simple. It’s the side dish I make when company is coming and I have a bounty of fresh tomatoes, and basil growing wild in the garden. The recipe calls for a quick homemade pesto, but if you’re crunched for time, store-bought pesto works as well. You could easily prepare these a day ahead of time and pop them in the oven when you’re ready to eat them. Serve them as an appetizer with some crusty bread and a glass of wine, or as a side dish with everything from garlic butter pasta, to lemon pepper fish, and even a summertime easy caprese pizza. Yum!
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