Sun-dried tomato pesto is very simple to make at home. It adds a lot of depth in terms of flavour and texture to any snack you serve it with. I am not sure if the name – sun-dried tomato pesto would be a correct for this dip. This is my version and is super quick to prepare.
But I just want to insist on using good quality sun-dried tomatoes. The ones which are fleshy, and are chewier in texture. They should have an intense sweet-tart flavour.
The process of making sundried tomatoes– is different than, how other dried fruits are made. Ripe tomatoes are treated with sulphur dioxide first to help preserve colour and quality. Then are left in the sun to dry for a few days. They lose around 93% of their weight in this process and become more intense in flavour. You can also achieve the result by drying out tomatoes in a dehydrator or oven.
There are two kinds of sun-dried tomatoes available. The dry-packed and the oil-packed tomatoes.
You can choose to use any of them. If using dry-packed tomatoes, soak them in water for 1 hour, before adding it in the mixer blender.
Oil packed tomatoes Abbie’s Sundried Tomatoes, 280g, Made in Italy can be used straight from the jar. Drain the oil from the tomatoes and blend them with rest of the ingredients in the mixer blender. The leftover oil in the jar is full of flavour and can be used as a base for salad dressings.
The rest of the ingredients on the recipe are cherry tomatoes, tomato puree and pizza sauce (ready to use). Also, some olive oil or you can use the oil from the oil-packed sundried tomato jar. Oil is required if you want to make the pesto and keep it in the fridge for later use.
If you plan to use instant, you can skip adding oil. Simply blend the ingredients and use immediately.
I have not used any salt in my recipe. Because I feel ready to use pasta /pizza sauce have excessive salt content. It balances the whole dip very well. Also, the depth of flavour in the sun-dried tomatoes adds a lot.
But you can be the best judge for your taste buds. If you feel, there is a need to add some salt, please go ahead and balance the flavour.
100 gm of sun-dried tomatoes
100 gm of cherry tomatoes
30 gm of pizza pasta sauce
30 gm of tomato puree
Olive oil to drizzle for storing
If using dry-packed sun-dried tomatoes, soak them in water for 1 hour before use.
If using oil-packed sun-dried tomato, drain them of excess oil before use.
In a mixer-blender, blend the cherry tomatoes, sun-dried tomatoes and pizza paste sauce. Blend till you achieve a spreadable consistency.
Taste and if it requires any seasoning add some salt and blend again.
You in a jar and drizzle some olive oil on the top and keep in the fridge.