Tomato Pesto Amato Recipes

TOMATO PESTO

Steps:

• Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and pepper, to taste, in a blender and puree until smooth. Add the cheese and blend briefly just to mix. Transfer to a bowl and adjust the seasoning.

SICILIAN TOMATO PESTO

Steps:

• Heat a dry, medium skillet over medium heat. Add the almonds and toast, stirring often, until golden, about 3 minutes. Transfer to a plate to cool.
• Combine the cooled almonds, tomatoes, basil, parsley, mint, red pepper flakes, garlic and 1/2 teaspoon salt in a food processor. Pulse, adding a little bit of the oil at a time, until everything is finely chopped and emulsified. Add the Parmesan and pulse to incorporate. Season with salt to taste.
• Transfer to a serving bowl and serve with the toasted baguette slices. Any leftover pesto can be kept refrigerated in an airtight container for up to 2 days.

TOMATO PESTO AMATO

Steps:

• 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.
• 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.
• In a food processor bowl, combine all ingredients except oil and water. Process until well blended but not paste.
• Slowly add the oil in a stream while the processor is running.
• Add the water and blend until of desired consistency.
• Long blending will produce a thicker sauce.
• If it's too thick, add more water (not oil) until of desired consistency.
• One tablespoon equals one serving on an average-size bowl of pasta.
• Garnish with chopped dried tomatoes.
• Too good --.
• Makes about 1-1/2 cups. Can be frozen.

SUN-DRIED TOMATO PESTO

Steps:

• Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
• In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.