I first tasted something like Tomato Pesto at a small Italian restaurant in Brooklyn, and I've been making my own version ever since. It comes together in just 25 minutes with simple ingredients you probably already have, and it transforms everything from weeknight pasta to Sunday brunch sandwiches.
If you love bold, Italian-inspired flavors, you'll want to keep a batch of this Easy Mashed Potatoes Recipe in your fridge at all times-it's just as versatile as Easy Italian-American Meatballs recipe but with a gorgeous roasted sweetness that feels like summer in a jar. Try it on Easy Nando's Portuguese Chicken and Rice for your next gathering, and watch it disappear.
Why You'll Love This Tomato Pesto
This homemade Tomato Pesto is one of those recipes that feels fancy but couldn't be easier. You roast the tomatoes until they're sweet and jammy, toast the almonds until they smell like heaven, then blend everything into a smooth, gorgeous sauce. It's a basil pesto variation that works beautifully on pasta, but it's also incredible on sandwiches, paninis, grilled chicken, or even just slathered on warm bread.
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Tomato Pesto Ingredients
Here's what you need to make this rich, flavorful Sicilian Tomato Pesto from scratch.
See Recipe Card Below This Post For ingredients Quantites
- Cherry tomatoes: Sweet cherry tomatoes roast up beautifully and give this Tomato Pesto a concentrated, jammy sweetness that balances the savory ingredients.
- Extra-virgin olive oil: High-quality olive oil adds richness and helps emulsify the Tomato Pesto into a smooth, luxurious sauce. You'll use a little for roasting and the rest for blending.
- Slivered almonds: Toasted almonds bring a subtle nutty flavor and creamy texture, and they're a more affordable option than traditional pine nuts.
- Garlic: One large smashed clove adds just enough bite without overpowering the sweetness of the roasted tomatoes.
- Basil leaves: Fresh basil is essential for that classic Tomato Pesto flavor and bright green color that balances the roasted Tomato Pesto base.
- Parmesan cheese: Grated Parmesan adds salty, umami depth and helps bind everything together into a cohesive sauce.
- Kosher salt: A little salt enhances all the flavors and brings out the natural sweetness of the tomatoes.
How to Make Tomato Pesto
Roast the tomatoes: Preheat your oven to 400°F and line a rimmed sheet pan with aluminum foil. Arrange the tomatoes in a single layer, drizzle with 1 tablespoon of the olive oil, and toss them around with your hands until they're all coated. Roast for 20 minutes until they're soft, slightly blistered, and smelling sweet. Set them aside to cool while you prep the other ingredients.
Toast the almonds: While the tomatoes roast, add the slivered almonds to a small skillet over medium-low heat. Cook them, tossing occasionally, until they're golden brown and fragrant, about 5 minutes. Keep an eye on them because they can go from perfect to burnt pretty quickly.
Blend the base: Add the toasted almonds and smashed garlic to a food processor and pulse until they're finely ground and look almost like coarse flour.
Add the remaining ingredients: Use a slotted spoon or spatula to transfer the cooled roasted tomatoes to the food processor, leaving behind any excess roasting liquid. Add the packed basil leaves, grated Parmesan, and kosher salt. Pulse everything together, scraping down the sides as needed, until it's well combined.
Emulsify with oil: With the food processor running, slowly drizzle the remaining olive oil through the chute. Keep blending until the mixture is smooth, emulsified, and has that beautiful, rich Tomato Pesto sauce texture.
Substitutions and Variations
This basil Tomato Pesto is pretty forgiving, and you can swap a few things based on what you have.
Nuts: If you don't have almonds, walnuts or even cashews work well. Pine nuts are traditional if you want to splurge.
Cheese: Swap Parmesan for Pecorino Romano if you like a sharper, saltier flavor. You can also use a mix of both.
Tomatoes: Regular cherry tomatoes are perfect, but you can also use grape tomatoes or even halved Roma tomatoes if that's what you have. Just adjust the roasting time slightly for larger tomatoes.
Basil: You need the basil for authentic flavor, but if you're in a pinch, you could add a handful of baby spinach or arugula for extra greens.
Oil: Extra-virgin olive oil is best for flavor, but you can use a milder olive oil or even avocado oil if you prefer.
Equipment for Tomato Pesto
You don't need much to make this Mediterranean Tomato Pesto, just a few basic kitchen tools.
Rimmed sheet pan: For roasting the tomatoes evenly without them rolling around.
Aluminum foil: Lines the pan and makes cleanup super easy.
Small skillet: Perfect for toasting the almonds until they're golden and fragrant.
Food processor: Does all the heavy lifting to blend everything into a smooth, creamy sauce.
Spatula: Helps you scrape down the sides of the food processor so nothing gets wasted.
Slotted spoon (optional): Makes it easier to transfer the roasted tomatoes without bringing along too much liquid.
Storage and Meal Prep Tips
This fresh basil sauce keeps beautifully, so you can make it ahead and use it all week.
Refrigerator: Store your Tomato Pesto in an airtight container in the fridge for up to 1 week. Pour a thin layer of olive oil on top before sealing to help keep it fresh and prevent browning.
Freezer: You can freeze this pesto in ice cube trays or small containers for up to 3 months. Thaw overnight in the fridge before using.
Make ahead: This is a perfect meal prep recipe. Make a double batch on Sunday and use it throughout the week on pasta, sandwiches, or as a dip.
expert tips
Cool the tomatoes completely: If you add hot tomatoes to the food processor, the basil can turn brown and lose its vibrant color. Let them cool for at least 10 minutes.
Don't skip toasting the almonds: Toasting brings out their natural oils and adds a deeper, richer flavor that makes a big difference in the final sauce.
Watch the liquid: Use a slotted spoon to avoid adding too much roasting liquid, which can make the pesto watery. You want it thick and saucy, not soupy.
Taste and adjust: After blending, taste your pesto and add more salt, Parmesan, or a squeeze of lemon juice if you think it needs a little brightness.
Use good Parmesan: Freshly grated Parmesan makes a huge difference. The pre-grated stuff in the green can doesn't melt or blend as well.
FAQ
What does tomato pesto taste like?
Tomato Pesto has a sweet, slightly tangy flavor from the roasted tomatoes, balanced by the nuttiness of toasted almonds and the fresh, herbal notes of basil. It's richer and more complex than traditional basil pesto, with a deeper, almost caramelized sweetness. My son Michael described it as "like regular pesto but warmer and cozier," which is pretty spot-on.
How to store tomato pesto?
Store your roasted cherry Tomato Pesto in an airtight container in the refrigerator for up to 1 week. Pour a thin layer of olive oil on top before sealing to keep it fresh and prevent the top from browning. You can also freeze it in ice cube trays or small containers for up to 3 months. Grandma always says to label your containers with the date so you don't forget when you made it.
What are common pesto mistakes?
The biggest mistakes are adding hot ingredients (which turns the basil brown), not toasting the nuts (which leaves the flavor flat), and over-blending (which can make it too smooth and paste-like). Also, using low-quality olive oil or pre-grated cheese can really dull the flavor. Emma learned the hard way that you can't rush the almond-toasting step or they'll taste bitter instead of nutty.
How do you use tomato pesto?
You can use this Tomato Pesto pasta sauce in so many ways. Toss it with hot pasta, spread it on sandwiches or paninis, use it as a pizza sauce, stir it into soups, dollop it on grilled chicken or fish, or serve it as a dip with bread and vegetables. It's one of those sauces that makes everything taste better, and once you have a jar in your fridge, you'll find yourself reaching for it constantly.
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Pairing
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Tomato Pesto
Ingredients
Method
- Preheat the oven to 400°F and line a rimmed baking sheet with foil. Spread the tomatoes out evenly, drizzle with 1 tablespoon of olive oil, and gently toss to coat before roasting for 20 minutes. prep
- Remove the tomatoes from the oven and let them cool slightly so they don't steam the pesto when blended. finish
- While the tomatoes roast, add the almonds to a small skillet set over medium-low heat and toast, stirring often, until evenly golden and fragrant. prep
- Transfer the toasted almonds and garlic to a food processor and pulse until finely ground but not pasty. mix
- Add the cooled tomatoes, basil, Parmesan, and salt to the processor, pulsing until the mixture comes together. mix
- With the processor running, slowly pour in the remaining olive oil until the pesto becomes smooth and emulsified. finish
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