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Pesto: Sundried Tomato Pesto

Source of Recipe

INGRID CROCE


List of Ingredients

1 1/2 pounds vine ripe tomatoes
1/2 teaspoon garlic -- roasted
2 teaspoons extra virgin olive oil
1/2 teaspoon fresh oregano
5 leaves fresh basil -- up to 7
1 dash salt


Recipe

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 200ºF 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.