Sun-Dried Tomato Pesto
This recipe is gluten free
Cook time:: 40-50 minutes
Cooling time:: 1 hour
More of a spread than pesto, ANGOSTURA® aromatic bitters adds depth to this distinctive appetizer. Use on crostini with a sprinkle of tangy Parmesan cheese, or use as a dip with bread sticks or cheese sticks.
INGREDIENTS
1 can (14.5 oz.) fire-roasted crushed tomatoes
1/2 cup sun-dried tomatoes in olive oil *
1 Tbsp. olive oil from the sun-dried tomatoes
1 Tbsp. ANGOSTURA® aromatic bitters
1 tsp. dried basil
3 cloves garlic, chopped
Makes 1 cup
METHOD
Combine ingredients in a 2 to 4-quart sauce pan. Bring to a boil, then reduce heat to medium. Cook, uncovered, until liquid is gone and mixture is very thick, 40-50 minutes, stirring occasionally. Reduce heat if needed the last 10 minutes.
Remove pan from heat and cool, uncovered, 15 minutes. Transfer to a food processor and blend until smooth. Refrigerate until ready to use. Spread may be stored in the fridge up to 1 week.
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Recipe by Rita Held
Rita Held Kitchen Notes:
Use halves or julienned sun-dried tomatoes in olive oil, Italian seasoned or plain.
Nutrition per serving (8) with 1 tablespoon syrup (no “coffee sugar”): 284 calories, 8.9 g fat (4.9 g sat fat), 70.7 mg cholesterol, 6.8 g protein, 39.7 g carbohydrate, 273.5 mg sodium, 1 g fiber
