Sundried tomato pesto

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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