Tomato Pesto

Ingredients

• 1 kg ripe tomatoes
• 100 g pine nuts
• 100 g sun-dried tomatoes
• 150 ml Vegetable broth
• 2 Garlic cloves
• 100 g Parmesan
• 2 dried chili peppers
• 200 ml olive oil
• Salt
• Pepper

Instructions

1. 1.

   Wash the tomatoes, blanch them, remove the stem ends and lightly puree the flesh. Toast the pine nuts in a small pan without oil for a short time, set aside and let cool. Pour the hot broth over the sun-dried tomatoes and soak for 1 hour. Then finely puree. Add both to the coarsely pureed tomatoes. Stir everything, heat, and bring to a boil. Simmer while stirring for 20 minutes. Peel the garlic and press it in. Mix in the parmesan. Finely crush the dried chili peppers in a mortar and add them to the pesto sauce.

2. 2.

   Reheat and puree again. Season with salt and pepper.

3. 3.

   Fill sterile bottles completely, seal tightly, and let cool.