This recipe includes a roasted fresh tomato because I find it gives a smoother flavour to the paste. Use sundried tomato paste on an antipasto platter, tossed through pasta, stirred in to mashed potatoes, topped on a halved baked potato, added to vinaigrette or mayonnaise or used as a spread for sandwiches.

Ingredients

• 150 grams sundried tomatoes in oil
• 1 small tomato (or ½ medium-sized), roasted
• 2 cloves garlic, peeled
• few sprigs fresh parsley
• 2-4 large basil leaves
• few shakes Tabasco sauce (optional)
• ¼ cup grated fresh parmesan cheese

Method

1. Drain the tomatoes well of their oil, but reserve the oil. In a food processor or small blender put the sundried tomatoes, roasted tomato, garlic, parsley, basil and Tabasco sauce and process adding the reserved oil to reach a smooth paste. You may need an extra 1-2 tblsp of olive oil.
2. Pulse in the parmesan cheese and season, if wished, with freshly ground black pepper and a smidgen of salt. Keep refrigerated in an airtight container. Use within 2 weeks.

Cooks Tips

-To roast a tomato, place it on a piece of foil on a tray and bake at 190-200ºC for about 20 minutes until it is well browned and cooked.