Sun-Dried Tomato Pesto

Sun-dried Tomato Pesto



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
image1 Tbsp. ANGOSTURA® aromatic bitters
1 tsp. dried basil
3 cloves garlic, chopped


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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