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Oven-dried tomato pesto

Ingredients
100 ml olive oil
5 cloves garlic, crushed
6 large tomatoes, skinned seeded and roughly chopped
30 ml tomato purée
250 ml oven-dried tomatoes (see recipe), coarsely chopped
2 ml salt
2 ml freshly ground black pepper

Method:
Heat 40 ml of the oil in a heavy-based saucepan. Add the garlic and cook gently for 3 minutes. Do not allow to brown. Add the tomatoes, along with the purée, to the saucepan. Simmer, uncovered, over a low heat until thick. Remove the pan from the heat and add the oven-dried tomatoes. Leave to cool for 5 minutes. Transfer the mixture to a food processor and process until smooth, slowly adding the remaining oil. Put the mixture in a bowl and stir in the seasoning. Refrigerate, covered, until ready to use. This will keep for 3 to 4 days.

Recipe From : Ideas May 01, 1993

Recipe from Ideas : May 01, 1993 See what Ideas has in store this month. Subscribe now and save!