Tomato And Herb Paste Recipe - Cooking Index
8 | Sun-dried tomatoes | |
Water - as needed | ||
2 tablespoons | 30ml | Freshly-chopped basil |
2 tablespoons | 30ml | Freshly-chopped parsley |
1 tablespoon | 15ml | Minced garlic |
1 tablespoon | 15ml | Olive oil |
1/8 teaspoon | 0.6ml | Sea salt |
In a small bowl, place the sun-dried tomatoes, cover them with water, and set them aside for 20 to 25 minutes to rehydrate. Drain the water from the sun-dried tomatoes, but reserve it for use in the recipe.
Transfer the rehydrated tomatoes to a food processor, add 3 tablespoons of the soaking liquid (saving the remainder for use in another recipe), and process for 1 minute.
Scrape down the sides of the container, add the remaining ingredients, and process for 1 to 2 minutes to form a smooth puree. Taste and adjust seasonings, to taste. Transfer the mixture to an airtight container and store in the refrigerator.
Serve as a dip or spread for vegetables, crackers, or breads, as a sandwich filling, or to add flavor to sauces, dressings, salads, grains, or other side dishes.
This recipe yields 1/2 cup.
Source:
The Vegan Chef at http://www.veganchef.com
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