Raspberry-Roasted Tomato-Pecan Blondies with Pesto (I like to call them "Redheads")

Serves 10

BLONDIES:

½ large red bell pepper

1 pound tomatoes

1 cup canned tomato-vegetable juice (such as V-8), divided

1 teaspoon vanilla extract

½ cucumber, peeled, seeded, chopped

1½ green onions, chopped

1 garlic clove, peeled

Pepper

2 cups all purpose flour

¼ teaspoon baking powder

½ teaspoon salt

¼ teaspoon baking soda

1 cup (packed) golden brown sugar

6 tablespoons (¾ stick) unsalted butter, room temperature

1 large egg

½ cup coarsely chopped pecans (about 1½ ounces)

½ ½-pint basket fresh raspberries

PESTO:

½ cup (packed) fresh basil leaves

1 tablespoon pine nuts

1 garlic clove, peeled

8 teaspoons extra-virgin olive oil

1. FOR BLONDIES: Preheat oven to 350^o F. Line 9x9x2-inch metal baking pan with aluminum foil, extending foil over sides by 2 inches.
2. Prepare barbecue (medium-high heat). Lightly oil grill rack. Cut 1-inch-wide slice from top and bottom of bell pepper and reserve. Cut pepper open lengthwise and press flat. Cut off ribs and remove seeds; discard. Grill tomatoes, flattened pepper, and top and bottom slices of pepper until skins are charred, turning occasionally, about 7 minutes for tomatoes and 10 minutes for pepper; transfer to plate to cool. Peel tomatoes and pepper; coarsely chop pepper.
3. Puree tomatoes, pepper, ¼ cup juice, vanilla, cucumber, onions, and garlic in processor until almost smooth. Add remaining juice; season to taste with pepper.
4. Butter and flour aluminum foil in baking pan. Whisk flour, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy. Beat in egg, then tomato mixture. Add flour mixture and beat until ust blended. Stir in chopped pecans. Spread batter evenly in prepared pan. Sprinkle raspberries over top.
5. Bake until top is golden and tester inserted into center comes out clean, about 50 minutes. Cool completely in pan on rack.
6. FOR PESTO: Finely chop basil leaves, pine nuts, and garlic in processor. With machine running, add oil and puree until almost smooth. Season pesto to taste with salt and pepper. (Blondies and pesto can be made 1 day ahead. Cover separately with plastic wrap and refrigerate. Bring to room temperature before serving.)
7. Cut blondies into 10 squares. Top each with ½ spoonful pesto. Serve.