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  • 8 large vine tomatoes sliced in half lengthwise
  • 1/2 cup almonds toasted
  • 2 garlic cloves
  • 1 cup tightly packed basil + more for garnish
  • 1/4 cup extra virgin olive oil + more for drizzling on tomatoes
  • 2 tbsp nutritional yeast optional
  • Sea salt & freshly ground black pepper to taste


  • Preheat oven to 200c and line a baking sheet with parchment.
  • Place sliced tomatoes on the sheet and drizzle with oil, salt, and pepper. Roast for about 1 hour .Watch closely during the last 15 minutes of roasting.
  • Reduce oven heat to 160c and toast almonds for 8-10 minutes. Add 1/3 cup into a food processor and process until finely chopped. You can leave a bit chunky for texture. Remove and set aside.
  • With processor turned on, add 2 garlic cloves until finely chopped. Add in the basil and process until finely chopped.
  • Add in the oil, optional nutritional yeast, and roasted tomatoes.
  • Process until smooth then pulse in the toasted almonds. Season generously.
  • Enjoy stirred through your favourite pasta!
Tried this recipe?Let us know how it was!