sundried tomato pesto
- Categories
- Dujour03
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Vine ripe tomatoes |
| ½ teaspoon | Garlic; roasted |
| 2 teaspoons | Extra virgin olive oil |
| ½ teaspoon | Fresh oregano |
| 5 | Leaves fresh basil; up to 7 |
| 1 dash | Salt |
Cut the tomatoes in half and lay face up on a sheetpan prepared with olive oil. Sprinkle the tomatoes with olive oil, salt and pepper. Let dry in a 200 degree oven for 4 to 5 hours. Tomatoes will not dry out completely. Put the tomatoes, garlic, olive oil, oregano, basil, and salt in a blender or food processor.
Process until the mixture is rough-textured, not completely smooth.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9417 - INGRID CROCE Converted by MM_Buster v2.0l.
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