Super-delicious roasted tomatoes (and kale, pecan & goat’s cheese pesto)

Kipper is not generally a picky eater, but one thing she’s never liked is tomatoes. Well, identifiable tomatoes anyway. She’ll eat ketchup by the spoonful, and will tolerate a tomato-based pasta sauce, or a thin layer under the cheese on a pizza. But a slice of tomato? Raw or cooked, there’s just no way she would eat it.

So it is a testament to how delicious these roasted tomatoes smelled while cooking that she was persuaded to try one of them. And not only did she eat it, she pronounced it, “delicious!”, had several more, and went on to demand that I make more of these roasted tomatoes at the earliest opportunity. “Make a BIG tray next time Mummy!”

My goodness.

Roasted tomatoes

I’d made this dish as a simple and tasty way to use some of our late summer/early-autumn tomatoes – the plants seem to be ripening about 500g tomatoes every 2-3 days at the moment, and there’s only so much salad a person can eat. I think the thing that really made this batch of roasted tomatoes super-delicious was the addition of fennel seeds. The slightly sweet aniseed flavour goes beautifully with the tomatoes. Mmmmm.

I also made a kale, pecan and goat’s cheese pesto, that was supposed to be the star of this meal, and while it is delicious, it did end up playing second fiddle to the roasted tomatoes rather. Sorry, kale pesto. Still, if you’re looking to do something tasty with a bag of kale you could do a lot worse than make this pesto. It’s pretty good on its own (with pasta) but really great with the addition of roasted tomatoes!

Sweet, soft & delicious roasted tomatoes with herbs & olive oil are a perfect complement to pasta & nutrient packed kale pesto. A wonderful vegetarian meal.

Take the stress out of meal planning! Get deliciously easy, family-friendly recipes like this one delivered straight to your inbox. Click here to sign up. (I’ll never pass on your email address to anyone.)

Super-delicious roasted tomatoes
Serves 2
Write a review
Print
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
250 calories
9 g
0 g
24 g
2 g
3 g
226 g
86 g
5 g
0 g
20 g
Nutrition Facts
Serving Size
226g
Servings
2
Amount Per Serving
Calories 250
Calories from Fat 214
% Daily Value *
Total Fat 24g
37%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Cholesterol 0mg
0%
Sodium 86mg
4%
Total Carbohydrates 9g
3%
Dietary Fiber 3g
12%
Sugars 5g
Protein 2g
Vitamin A
34%
Vitamin C
47%
Calcium
5%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 400g mixed tomatoes
  2. 1 tsp herbs-de-provence (or mixed herbs)
  3. 1 tsp fennel seeds
  4. Pinch crushed chilli/chilli flakes
  5. Pinch salt
  6. 3-4 tbsp olive oil
Instructions
  1. Preheat the oven to 180C.
  2. Cut the tomatoes into halves, quarters or chunks, depending on their size - each piece should be about the size of half a cherry tomato! - and place in a baking dish.
  3. Sprinkle over the seasonings, then drizzle over the oil and gently mix everything together to coat. Spread the tomatoes out into an even layer.
  4. Roast at 180C for 45 minutes until soft, fragrant and delicious! Serve warm.
beta
calories
250
fat
24g
protein
2g
carbs
9g
more
Family-Friends-Food http://family-friends-food.com/
Kale, goats cheese & pecan pesto
Serves 4
Write a review
Print
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
186 calories
2 g
6 g
19 g
3 g
4 g
34 g
90 g
0 g
0 g
15 g
Nutrition Facts
Serving Size
34g
Servings
4
Amount Per Serving
Calories 186
Calories from Fat 164
% Daily Value *
Total Fat 19g
29%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 6mg
2%
Sodium 90mg
4%
Total Carbohydrates 2g
1%
Dietary Fiber 1g
3%
Sugars 0g
Protein 3g
Vitamin A
3%
Vitamin C
1%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200-250g kale
  2. 3 cloves garlic
  3. 50ml extra virgin olive oil
  4. 55g hard goats cheese, grated
  5. 25g pecan nuts
  6. salt and pepper to taste
Instructions
  1. Remove and discard the 'ribs' from the kale, and wash the leaves thoroughly. Peel the garlic cloves. Cook the kale and garlic in a large pan of boiling water for 4-5 minutes, then drain well and allow to cool slightly.
  2. Put the cooked kale and garlic, oil, cheese and pecans into the bowl of a food processor and pulse repeatedly until a thick, slightly chunky consistency is reached. (You can process until smooth if you prefer, obviously.)
  3. Taste and season with salt and pepper if desired.
Notes
  1. This is great on pasta - thin it with a little pasta-cooking water before stirring through. Also great on toast, in sandwiches & quesadillas, or on a jacket potato with some extra grated cheese.
beta
calories
186
fat
19g
protein
3g
carbs
2g
more
Family-Friends-Food http://family-friends-food.com/
I’m adding this gorgeous autumnal recipe to the following foodie challenges:
Pasta Please, which is hosted by Supper in the Suburbs and organised by Tinned Tomatoes. They’re after recipes using seasonal veggies like tomatoes and kale – perfect!
Extra Veg, hosted this month by Kate at Veggie Desserts, and organised by Michelle Utterly Scrummy and Fuss Free Helen. All that kale ‘hidden’ in the pesto has to count for something, right?
Recipe of the Week, hosted by A Mummy Too.

  

12 Comments:

  1. Pingback: 5 Delicious Dinners using Sensational Seasonal Veggies -

  2. kateveggiedesserts

    What a great entry for #ExtraVeg! You’re so lucky to get so many tomatoes – I didn’t have many at all this year. And I love that you’ve added fennel seeds – sounds lovely.

    • Thanks Kate. I seem to be having a bit of a ‘thing’ for fennel seeds at the moment. I’ve been throwing them into everything! They do go really well with tomatoes though.

  3. That sounds delicious! I love a homemade pesto with a healthy helping of veggies! Thanks for sharing with #ExtraVeg

  4. Hehe, I have two gigantic trays of homegrown tommies in the oven as we speak! Mine only have salt, oregano and balsamic on but they are smelling deelish 🙂
    Janie x
    PS you must want to do a giant air punch when littlies decide they like new and healthy foods 😀

    • Yum yum yum 😀
      Dead right about the air punch, although she has a demoralisingly short memory when it comes to remembering which foods she’s previously approved.

  5. My boyfriend is the same with tomatoes! He can’t stand raw ones, but loves any other kind of tomato as long as it’s cooked.
    This looks like a yummy meal, I love a good kale pesto!

  6. I don’t eat goats cheese but the rest of the recipe looks really tasty!

  7. What a fantastic recipe! It must be good if kipper liked it 😉 tomatoes roasted at home are definitely better than those that come in jars. I also love the sound of this pesto. I’ve never tried making pesto with pecans so will have to give that a try! Thanks for including in this month’s #pastaplease

Leave a Reply

Your email address will not be published. Required fields are marked *

  • Make life easier!

    Take the stress out of meal planning! Get deliciously easy, family-friendly recipes straight to your inbox.