Try this low-octane version of the popular sundried tomato pesto. Make sure you use a very ripe tomato for the best flavour.

Ingredients

• 100 grams sun-dried tomato slices, not in oil
• 1 large juicy red tomato
• 6 cloves garlic, crushed but not peeled
• 2 tablespoons extra virgin olive oil
• 8 large basil leaves
• 2 tablespoons freshly grated Parmesan or cheddar-style cheese

Method

1. Preheat the oven to 190ºC. Line a small baking tray with foil or baking paper.
2. Cover the sun-dried tomatoes with boiling hot water and set aside for 1 hour. Drain well and pat the tomatoes dry on paper towels.
3. While the sun-dried tomatoes are soaking, place the fresh tomato and whole garlic cloves on the prepared tray. Bake in the preheated oven for 20 minutes. Allow to cool before peeling the skin off the garlic cloves.
4. Place the sun-dried and roasted tomatoes in a food processor with the garlic, olive oil, basil leaves, Parmesan and a good seasoning of salt and pepper to taste. Process to form a smooth thick paste. Keep in an airtight container in the fridge and use within 10 days.