Tomato Pesto

Pair with Long Meadow Ranch Rosé of Pinot Noir, Anderson Valley
  • 4 pounds Early Girl tomatoes
  • 1/2 pound tomato petals
  • 1/2 cup Parmesan (finely grated, Parmigiano-Reggiano is recommended)
  • 1/4 cup toasted pine nuts
  • 1/2 clove of garlic
  • salt and pepper to taste
  • Fill a large 7- to 8-quart pot with 1-gallon water. Bring water to boiling.
  • Using a sharp knife, cut a shallow X on the bottom of each tomato. This encourages the skin to split during blanching so you’ll be able to slip off the skin easily with your fingers once the tomatoes have cooled.
  • Working in 1-pound batches, immerse tomatoes in the boiling water.
  • Cook for 30 to 60 seconds or until the tomato skins split open.
  • Using a slotted spoon, transfer tomatoes to a large bowl of ice water.
  • When the tomatoes are cool enough to handle, use a knife or your fingers to peel the skin off the tomatoes.
  • To remove the seeds, cut the tomato in half from side to side, not top to bottom. This keeps the seeds in their little compartments. Now using your finger, a tiny spoon or a butter knife, scrape out the seeds.
  • Toss tomato petals in olive oil and place on a sheet tray lined with parchment paper. You can dehydrate them in an oven at 150 degrees for about six hours or in a dehydrator.
  • That will yield a half pound after they are dehydrated
  • In a food processor combine all ingredients together until it becomes a paste-like consistency season with salt and pepper.