Roasted Tomato Pesto with Roasted Cauliflower

6 ea.      Fresh large tomatoes
5 ea.      Garlic cloves minced
¼ C       Almonds, sliced or slivered (Toasted until brown)
½ C       Parmesan Cheese (Grated)
2 Tbsp   Salt
2 tsp      Pepper
1 tsp      Cinnamon
1 Tbsp   Sugar
¾ C       Extra Virgin Olive Oil

Wash and core fresh tomatoes. Cut tomato into eighths, place on sheet pan with olive oil, salt, pepper, cinnamon and sugar.  Cook in a 400 degree oven for 30-40 minutes or until tomatoes are caramelizing and 90% of moisture is evaporated.  Remove from oven and allow to cool for a couple of hours or until cool to touch.

In a saute pan with 2 Tbsp of olive oil, brown the minced garlic. 

Combine all the ingredients into a food processor or a blender and mix until smooth, adjust the consistency with more or less olive oil.  This can be refrigerated for a week or frozen for several months.

1 Ea.      Large Cauliflower head
4 Tb.      Olive Oil
Salt and Pepper to taste

Slice Cauliflower florets into ½ inch slices.  Combine on a sheet pan with olive oil, seasoning and roast in a 400 degree oven for 30 to 40 minutes or until desired brownness. 

Enjoy! Chef John McDonald