This Oven Roasted Tomato Pesto makes a nice stir-in for pastas when you’re looking for a quick and easy meal.
I can’t believe how quickly the summer has flown by. My oldest son has been working in the city this summer and this is his last week. It was his first time living in the city and a good way to see if he likes the city life. We’ve missed having him around this summer, although he’s made it up to Connecticut a bunch of times.
There’s definitely something special about having all four boys home at the same time – the chemistry just works. After he went off to college and we were left with three boys at home, something changed. The interactions of the other boys amongst themselves changed as everyone tried to sort through their new positions in the family. I think birth order definitely has something to do with it.
Before we know it, the twins will be off to college too, and we’ll be left with just one son at home. It’s all a part of life, and I know that once again, the family dynamics are going to shift. My hope is that the boys will continue to stay close and maintain the bond they’ve built over the years.
This Oven Roasted Tomato Pesto is something I made earlier this summer using Oven Roasted Tomatoes I found at Costco’s. I found a jar of this tucked in the back of my refrigerator and used it to make a quick pasta dinner one night. Whether it’s tossed with hot pasta and a little pasta cooking liquid, served with grilled chicken, or spread on a turkey sandwich, this pesto is versatile and a quick fix for an easy meal.
- 3 cups oven dried tomatoes in olive oil, drained
- 3 tablespoons minced garlic
- 3 tablespoons toasted pine nuts
- ¼ cup extra virgin olive oil
- salt and fresh ground pepper, to taste
- Place all ingredients in food processor and process until almost smooth.