About this recipe:Sun-dried tomatoes are blended with fresh herbs, pine nuts, garlic, olive oil and Parmesan. Fabulous with pasta, on pizza and in sandwiches.
MRS. CINDY SCHMIDT
100g (4 oz) sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
6 cloves garlic, chopped
25g (1 oz) pine nuts
1/2 small red onion, chopped
4 tablespoons balsamic vinegar
1 tablespoon tomato purée
5 tablespoons passata
4 tablespoons red wine
100ml (4 fl oz) olive oil
50g (2 oz) grated Parmesan cheese
salt to taste
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Method Prep:20min › Ready in:20min
Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender. (Skip this step if your tomatoes are packed in oil.)
In a food processor or blender combine tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato purée, passata and red wine, and process until desired consistency is reached. Stir in olive oil and Parmesan cheese. Season with salt to taste.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.