Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson
1 cup semi-dried tomatoes
3 cloves garlic
1 cup basil leaves
¼ cup pine nuts
⅓ cup Parmesan cheese, grated
⅓ cup extra virgin olive oil
Place all the ingredients in a food processor, except the oil, and process. With the motor running, slowly add in the olive oil until you have a paste-like consistency.
Store in an airtight jar in the fridge for a couple of weeks.
Freeze in ice cubes for a flavour bomb ready for you to pull out and add to soups, stews, pastas and more throughout the year.
Semi drying ripe summer tomatoes are a great way to intensify their flavour. They last a couple of weeks covered in olive oil in the fridge, making a wonderful addition to salads and pasta, are great as bruschetta or pizza topping and delicious on an antipasto platter as they are, or when turned into a flavour-packed red pesto.
Fleshy Roma tomatoes are perfect for this, but plump cherry tomatoes, especially when they are in abundance in the garden, also work well. Essentially any tomato will work.
extra virgin olive oil
salt & pepper
fresh oregano or basil
Arrange the tomatoes, halved or quartered depending on their size, whole if cherry, over an oven tray, cut-sides up. Drizzle with olive oil and season with the salt and pepper. Place a small piece of shredded basil or oregano on each tomato and bake at 120°C for 2‒3 hours, depending on size of the tomatoes. They are ready when shrivelled but still have a little body.
Allow to cool completely before packing into a sterilised jar and completely covering with olive oil.