Slow-Roasted Tomato Pesto

By Food52
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3 pounds fresh, ripe tomatoes (use a meaty, juicy variety like Roma or similar)

2 tablespoons olive oil

3-4 teaspoons Kosher Salt

1/2 teaspoon Kosher salt

1 teaspoon fresh lemon juice

2 cups TIGHTLY packed fresh basil leaves

2 large garlic cloves, peeled

1/2 cup pine nuts

3/4 cups freshly grated parmesan cheese

1/2 cup good olive oil

2 1/2 cups slow-roasted tomatoes

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