Ok for starters...look at these beauties!!! Use fresh from the garden if you have the option. Grocery store tomatoes are not up to par. They are the main ingredient in this dish, so they need to shine.
Roast at 400 for one hour. Totally worth the wait. Trust me.
Ingredients:
9 large roma tomatoes, sliced in half
lengthwise 1/2 cup almonds, toasted
2 garlic cloves
1 cup tightly packed basil + more for garnish
1/4 cup extra virgin olive oil + more for drizzling on tomatoes
2 tbsp nutritional yeast (optional) – I did not use this lol
Kosher salt & freshly ground black pepper, to taste
Your desired amount of cooked Pasta
Directions:
1. Preheat oven
to 400F and line a baking sheet with parchment. Place sliced tomatoes on the
sheet and drizzle with oil, salt, and pepper. Roast for about 1 hour and 10
mins at 400F. Watch closely during the last 15 minutes of roasting.2. Reduce oven heat to 325F and toast almonds for 8-10 minutes. Or you can just toast them on the stove. I did, and it save time. Add 1/3 cup into food processor and process until finely chopped. I left mine a bit chunky for texture. Remove and set aside.
3. With processor turned on, add 2 garlic cloves and let it whirl around until finely chopped. Now add in the basil and process until finely chopped.
4. Add in the oil, optional nutritional yeast, and 1.5 cups of roasted tomatoes (you will have tomatoes left over). I however, processed all of them because I’m weird about certain textures and I didn’t want soggy tomatoes in my pasta! Process until smooth. Season generously with salt and pepper.
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