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Low Fat Sundried Tomato Paste

  • Makes 2 cups
Low Fat Sundried Tomato Paste

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.


  • 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


  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.

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