IRWIN'S 4 SEEDED ROLLS
Oven Roasted Cherry Tomatoes with Pesto and Parmesan
Serves 4
4 seeded Irwin’s rolls
2 tablespoons mayonnaise
30g (1oz) parmesan, shaved
Handful of basil leaves
4 teaspoons of homemade pesto
24 oven roasted cherry tomatoes
Roasted tomatoes
Preheat the oven to 200oC/ 400oF/ gas mark 6
24 vine cherry tomatoes
Sea salt.
½ teaspoon of caster sugar
Freshly ground white pepper
30ml (1 tablespn) extra virgin olive oil
Place the tomatoes on a baking sheet, sprinkle lightly with sea salt, pepper and sugar. Drizzle over the olive oil and place in the oven for 15 minutes until the edges are slightly charred. Remove from the oven and let the tomatoes cool completely.
Homemade pesto
30g (1oz) fresh basil leaves (about half of a supermarket pot plant)
2 cloves garlic, peeled and chopped
30g (1oz) freshly grated Parmesan cheese
15g (½ oz) toasted pine nuts (toast in a hot oven for around 5 minutes until golden)
2g or pinch sugar
1g or pinch salt
150ml (5floz) extra virgin olive oil
Simply put all of the ingredients, apart from the olive oil into a food processor and whiz, add the oil in a slow steady stream until you have a creamy green sauce. Set to one side and let the flavours start to develop. This can be made a day or two before and kept in the fridge.
