If you enjoy sundried tomato paste as a spread on crostini or tossed through pasta, this low-fat version has plenty of fresh flavours without the normal quantity of oil.

Ingredients

• 100 grams sundried tomatoes
• boiling hot water
• 1 large juicy red tomato
• 6 cloves garlic, crushed but not peeled
• 2 tblsp extra virgin olive oil
• 8 large leaves basil
• 2 tblsp freshly grated parmesan cheese

Method

1. Cover the tomatoes with boiling hot water and set aside for 1 hour. Drain well and pat the tomatoes dry on absorbent paper.
2. Place the fresh tomato and whole garlic cloves on a foil-lined baking tray. Roast at 190 degrees Celsius for 20 minutes. Allow to cool, before peeling the skin off the garlic cloves.
3. Place the sundried and roasted tomatoes into a food processor with the garlic, olive oil, basil leaves, parmesan cheese and a good seasoning of salt and pepper to taste. Process to form a smooth thick paste. Keep in an airtight container in the refrigerator and use within 10 days.