Sun-Dried Tomato Pesto


1 cup dried tomatoes

4 cloves garlic

1/3 cup grated Parmesan

1/2 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup olive oil


If using oil-packed tomatoes, drain, reserving oil for later. If dried, soak in boiling water for about 20 minutes, then drain.

Place tomatoes and rest of ingredients in a food processor or blender and process until well blended. Use right away or store in the refrigerator for up to 5 days. Makes about 2/3 cup/

*This is delicious mixed with scalloped potatoes, pasta, on bruschetta or mixed with a little basil pesto and served with grilled chicken.