Tomato Pesto Amato

READY IN: 20mins
Recipe by Kathy228

My neighbor gave me some tomatoes from her garden. I didn't want to peel/can them, so I used Gerry's " Sun-Dried " Tomatoes, then made some tomato pesto. The Gouda cheese used is the aged, harder type that you can grate. This is the gorgeous result.

Top Review by Gerry sans Sanddunes

Kathy ... thank you. Another "keeper" at our house!

Ingredients Nutrition

Directions

  1. NOTE: If your dried tomatoes are very dry, soak in water for about 1/2 hour or 'til tender. Drain, reserving 1/3 cup of the water for the recipe.
  2. NOTE: If your tomatoes are stored in olive oil, drain, reserving 2 tablespoons of the oil for the recipe, then rinse tomatoes for 2 seconds and let drain.
  3. In a food processor bowl, combine all ingredients except oil and water. Process until well blended but not paste.
  4. Slowly add the oil in a stream while the processor is running.
  5. Add the water and blend until of desired consistency.
  6. Long blending will produce a thicker sauce.
  7. If it's too thick, add more water (not oil) until of desired consistency.
  8. One tablespoon equals one serving on an average-size bowl of pasta.
  9. Garnish with chopped dried tomatoes.
  10. Too good --.
  11. Makes about 1-1/2 cups. Can be frozen.

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