Tomato Pesto (formally known as Roasted)

Formally known as 'Roasted', This is like one of those multi tools that you get in an office Secret Santa. At the time, you’re a little confused but then you try it and you’re hooked. I call this Tomato Pesto as the tomato and fennel are slow roasted and as such have deep, rich flavors. I use it the same as I use Pesto.

I sprinkle some sweet smoked paprika in at the last minute and this totally changes the notes to something that will elevate pretty much anything. As a sauce, dip or a spread, use it on your taco, your avocado toast, or your roasted veg. It even works with pasta!

Ingredients: Plum tomatoes, fennel, garlic, fresh thyme, extra virgin olive oil, salt, pepper, sweet smoked paprika

Allergens: Garlic

1 jar is 4oz

Serving suggestions;

‘I have no time’: Slice up some bread or dip in a cracker. Use it as a base layer under an avocado on your toast.

‘I have some time’: Cook up some fresh pasta, un-filled like Cavatelli, or Garganelli work well. Once cooked, add to a bowl and spoon in some Roasted and a little olive oil. Mix so all the pasta is covered with the sauce, season with salt and pepper and fresh herbs.

‘I have loads of time’: Roast some vegetables in the oven or on the grill until they are nicely soft and caramelized. I love red onions for a simple add but you can use what’s seasonal, beans are great as is squash or asparagus.

Warm up the sauce in a skillet until it’s nice and warm, if the sauce is a little thick, add a little olive oil. 

Plate the veggies on a platter, drizzle the sauce over the veggies and top generously with fresh herbs (basil, and parsley work well)