Sundried Tomato Pesto

From Wendy Kreutner

4 oz sun-dried tomatoes
1/2 C chopped onions
1 1/2 heads chopped garlic
2 Tbsp olive oil
3 Tbsp chopped fresh rosemary
3 Tbsp chopped fresh thyme
1/2 C tomato paste
6 Tbsp olive oil

Place tomatoes in a saucepan with enough water to cover; bring to a boil. Reduce heat and simmer 5 minutes. Drain and set aside to cool.

Place 2 Tbsp of oilve oil in a skillet and saute onion and garlic until clear. Add rosemary and thyme, saute 3-4 minutes. Cool.

Place drained tomatoes and cooled onion mixture in a food processor and mix until blended. Add tomato paste, 6 Tbsp olive oil, salt and pepper to taste. Blend until oil is fully incorporated.

Appetizers |