Sun-Dried Tomato Pesto
Source of Recipe
The New BAsics Cookbook
List of Ingredients
2 1/2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 28-ounce can Italian plum tomatoes in puree
1 cup drained sun-dried tomatoes packed in oil, coarsely chopped (reserve oil)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Recipe
Heat olive oil in saucepan. Add garlic and saute 3 minutes, do not brown. Crush tomatoes, then add, along with puree, to saucepan. Simmer, uncovered, over low heat, until very thick, about 1 hour. Remove from heat, add sun-dried tomatoes. Let rest 5 minutes. Transfer mixture to blender and blend until smooth, slowly adding 1/4 cup of the reserved sun-dried tomato oil. Transfer the pesto to bowl and stir in salt and pepper. Refrigerate, covered, until ready to use, up to 3 to 4 days.
Makes 2 1/2 cups or 4 servings.
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