Oven-dried tomato pesto

Recipe from: 5/1/1993 12:00:00 AM
Ingredients 7
Servings 0
Time

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.
 

 

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