Roasted Tomato Pesto Bake - J. Cathell

Roasted Tomato Pesto Bake

Roasted Tomato Pesto Bake

Roasted tomato pesto bake. Sounds simple. It is. Delicious? That too! You’ll want to make this every week. Even take it to your next dinner party. It’s so delicious and easy to make. I got the idea for it after seeing a video of it on Nourshing’s Instagram account. The pesto isn’t a traditional one, but it was entirely intriguing and looked divine. Trust me, cilantro and pistachios are a good choice in this non-traditional pesto. If you’re like me, you had seen the feta tomato bake blowing up the internet. I wanted something creamier and with more melty cheese. This recipe used one of my favorites, burrata, so I had to try it out!

In truth, there isn’t a lot to the recipe. It isn’t difficult, but if you’ll follow it I promise it won’t disappoint. My kids loved it. My assistant loved it. I loved it. For mine, I swapped out a gluten free pasta, but otherwise kept it all the same. If you’re looking for something else to put over pasta (or noodles the way I like it!) check out my mom’s spaghetti recipe. It’s the same one she’s been cooking since I was a kid and absolutely delicious. Once you try either of these- send me a message! Let me know how you liked them and if you made an additions. I always love hearing how you all get so creative with recipes!


Roasted Tomato Pesto Bake

  • Author: Jess C.


  • 2 C cherry tomatoes
  • 1/4 tsp sugar
  • 1/2 tsp s+p
  • 1/2 C olive oil
  • 1/4 C pistachios
  • 1/2 C cilantro
  • 1/2 C scallions
  • 2 tbsp lemon
  • 1/4 C parm
  • fresh burrata


Place tomatoes in a baking dish with olive oil, sugar salt and pepper and bake at 425 for 20 minutes. Make the pesto in the food processor by combining the remaining ingredients (besides the burrata) while drizzling in olive oil until just smooth. After removing the tomatoes from the oven, add dollops of the pesto and mix. Once well mixed, add the burrata. It’ll melt in easily.


If you’re making this as a dip, you might want to drain some of the olive oil so it has a thicker consistency. Otherwise, serve over a shell pasta and grate extra parm on top!

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