This recipe is really all about the tomatoes. For the best results, make these tacos in summer when tomatoes are at their sweetest and seasonal best. Thicker-fleshed varieties, like Romas, work better for this filling as they give off less juice and cook down to a firmer consistency. After roasting, the tomato slices turn soft and crinkly. Thin shavings of buttery, piquant Spanish Manchego cheese makes a wonderful addition, as do leaves of peppery arugula or sprigs of cilantro. Pumpkin seeds are available toasted, which deepens their flavor, or you can easily toast them yourself in a hot, dry skillet. These tacos can easily be served in place of a salad course for a dinner party. The pesto will hold for one week in the refrigerator and shines with pastas, seafood, or meat dishes. For a quick version, substitute about four ounces purchased roasted tomatoes, stocked at specialty markets. Look for them in bulk where olives are sold, packed with herbs and a bit of oil.
Recipe information
Yield
makes 8 tacos
Ingredients
Preparation
Step 1
Preheat the oven to 200°F. Line a baking sheet with parchment paper.
Step 2
Halve the tomatoes across their midsections and gently squeeze the halves to release seeds and excess juice (the tomatoes will cook faster). Slice the tomatoes thinly. In a bowl, toss the slices with 1/2 teaspoon of the salt and the sugar. Spread the slices in a single layer (so the tomatoes are evenly exposed to the heat) on the prepared baking sheet. Roast for at least 2 hours, or until the tomatoes are about three-fourths dehydrated and the flesh is the consistency of a roasted bell pepper (they’ll resemble soft sundried tomatoes). The slices will shrink by about half during roasting; no need to turn them.
Step 3
Remove from the oven and set aside until at cool room temperature.
Step 4
Cut the prepared poblano chiles into 1/4-inch-thick strips (rajas); set aside.
Step 5
Meanwhile, to prepare the pesto, in the work bowl of a food processor fitted with the metal blade, combine the pumpkin seeds, chile powder, olive oil, lime juice, cilantro, and remaining 1 1/2 teaspoons salt. Process until the consistency of ground almond butter (a little rougher than peanut butter) or as you prefer.
Step 6
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the pesto equally between the tortillas and top with roasted tomato slices, chile strips, salsa, and basil. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some pesto, top with tomato slices, chile strips, salsa, and basil, and eat right away.
