tomato pesto

Ingredients for 1 servings:

• 6 plum tomatoes
• 2 garlic cloves
• 4 apricot(s), dried
• 40 g cashew nuts, unsalted
• 50 g Parmesan, freshly grated
• e.g. extra virgin olive oil
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 20 minutes

fruity

Quarter the tomatoes, cut out the stems, and hollow out the insides (you can use the insides for things like tomato chutney, sauces, or vinegar). Place the quarters skin-side down on a baking tray and dry at 90°C (top/bottom heat) for about 4 hours. They should still be somewhat elastic and not break. Place the peeled and roughly chopped garlic cloves, the diced apricots, and the cashews in a blender. Add the halved sun-dried tomatoes and chop lightly. Now add Parmesan cheese, salt, and pepper, and add more oil until the desired consistency is reached. Spoon the pesto into sterilized jars and cover with oil.