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Pre-heat the oven to 280F / 140?C.
Drizzle tomatoes with olive oil and salt and pepper to taste. Slow-roast in the oven for 2 hours. Remove and allow to cool.
Increase oven temperature to 350F / 180?C.
Combine flour and baking powder. In a seperate bowl, beat eggs. Lightly mix flour mixture into eggs. Add milk and pesto, and stir through. Fold half the tomato into the mixture, then stir through the parmesan cheese.
Spoon into a greased, medium sized, Teflon-coated loaf pan. Bake for 50 minutes or until a skewer comes out clean. Remove from the oven and allow to cool before removing from the pan.
Top with the remaining tomato & garnish with fresh basil leaves.
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