About this recipe: Cherry tomatoes fresh off the vine are coated in extra virgin olive oil and oregano, seasoned and roasted until they're literally bursting with flavour! These roasted gems are then crushed and simmered with garlic and spicy chilli pesto and this gorgeous, earthy Mediterranean sauce is served over hot cooked tortellini pasta.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Great Recipe - Place tomatoes, oil, oregano, salt and pepper in a zip lock bag to coat tomatoes - much easier and not as messy. - 12 Oct 2009 (Review from Allrecipes US | Canada)
I took MinnesotaGirl's lead and roasted a medium zucchini with the tomatoes. I did have to increase the EVOO for the roasting by an additional two tablespoons. Other than that, I kept to the recipe. This pasta dish is WONDERFUL. I wanted a meatless meal for this week--I'll tell you, we didn't even miss the meat! I served this with buttered crusty italian bread and it was a filling and delicious meal. - 30 Jul 2012 (Review from Allrecipes US | Canada)
Great way to use up those grape and cherry tomatoes (had an entire shoe box full)! I find that using a potato masher works well to break up the tomatoes. I also roasted a zucchini and threw it in because it needed to cooked. Used fresh herbs from the garden and a healthy shake of red pepper flakes because we like a lot of spice - highly adaptable to suit your tastes. Thanks for sharing! - 23 Aug 2010 (Review from Allrecipes US | Canada)