tomato pesto

Ingredients for 1 servings:

• 250 g dried tomatoes
• ½ liter of water
• 20 g salt
• 15 g brown sugar
• 4 tbsp red wine vinegar
• 2 tbsp red wine, dry (e.g. Pinot Noir, Trollinger)
• 6 g garlic, finely chopped or grated
• 1 chili pepper(s), red, pitted, of which 3 approx. 3 mm wide stripes
• 1 tsp herbs de Provence
• 40 g almonds, chopped
• 30 g Parmesan, grated, alternatively spicy mountain cheese
• 1 ½ tbsp capers, small
• 5 g basil, fresh
• 100 ml rapeseed oil
• 200 ml extra virgin olive oil, cold-pressed
• n. B. Salt, preferably smoked salt
• n. B. Black pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

almost a meat substitute

Simmer the tomatoes with water, salt, sugar, vinegar, red wine, chili strips, garlic, and Provençal herbs over medium heat for about 20 minutes until softened. Then strain the liquid and let it drain well in a sieve. Spread on a baking sheet to cool. In the meantime, roast the almonds in a pan over low heat without any fat or oil until golden brown, stirring frequently. In a bowl, finely purée the cooled tomatoes with the roasted almonds, Parmesan cheese, capers, basil, and rapeseed oil. Whisk in the olive oil, seasoning again with salt and pepper. Either fill the pesto into jars and vacuum seal them, or store it uncovered in the refrigerator, always covered with oil. Not too cold, otherwise the oil will solidify.