Cook the Book: Roasted Tomatoes and Pumpkin Seed Pesto

Name: Cook the Book: Roasted Tomatoes and Pumpkin Seed Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons green chile powder; 40 2-inchs 1/2-inch) soft yellow corn tortillas; 237 milliliters loosely packed, coarsely chopped fresh cilantro leaves; 1 leave Garnish: chopped fresh basil or mint; 2 teaspoons kosher salt; 1 Tbsp fresh lime juice; 2 teaspoons lemon-infused olive oil; 6 poblano chiles, oil roasted, peeled, cored, and seeded; 177 milliliters pumpkin seeds, lightly toasted; 454 grams Roma tomatoes, cored; 1 teaspoons sugar

Cook the Book: Roasted Tomatoes and Pumpkin Seed Pesto might be just the condiment you are searching for. This recipe covers 45% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 1307 calories, 36g of protein, and 19g of fat each. Head to the store and pick up roma tomatoes, corn tortillas, lime juice, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

Preheat the oven to 200°F. Line a baking sheet with parchment paper. Halve the tomatoes across their midsections and gently squeeze the halves to release seeds and excess juice (the tomatoes will cook faster). Slice the tomatoes thinly. In a bowl, toss the slices with 1/2 teaspoon of the salt and the sugar.

Ingredients you will need

Tomato

Juice

Seeds

Sugar

Salt

Equipment you will use

Baking Paper

Baking Sheet

Bowl

Oven

Spread the slices in a single layer (so the tomatoes are evenly exposed to the heat) on the prepared baking sheet.

Ingredients you will need

Tomato

Spread

Equipment you will use

Baking Sheet

Roast for at least 2 hours, or until the tomatoes are about three-fourths dehydrated and the flesh is the consistency of a roasted bell pepper. The slices will shrink by about half during roasting; no need to turn them.

Ingredients you will need

Bell Pepper

Tomato

Remove from the oven and set aside until at cool room temperature.

Equipment you will use

Oven

Cut the prepared poblano chiles into 1/4-inch-thick strips (rajas); set aside. Meanwhile, to prepare the pesto, in the work bowl of a food processor fitted with the metal blade, combine the pumpkin seeds, chile powder, olive oil, lime juice, cilantro, and remaining 1 1/2 teaspoons salt. Process until the consistency is a little rougher than peanut butter, or as you prefer.

Ingredients you will need

Poblano Pepper

Peanut Butter

Pumpkin Seeds

Chili Powder

Lime Juice

Olive Oil

Cilantro

Pesto

Salt

Equipment you will use

Food Processor

Bowl

To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the pesto equally between the tortillas and top with roasted tomato slices, chile strips, salsa, and basil. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some pesto, top with tomato slices, chile strips, salsa, and basil, and eat right away.

Ingredients you will need

Tomato Slices