INGREDIENTS:8 oz. sun-dried tomatoes ½ quart tomato juice ½ quart water 1 cup virgin olive oil ½ cup garlic 1 cup roasted pine nuts (or roasted macadamia) 1 cup grated Parmesan cheese salt and pepper to tasteDIRECTIONS:1. Reconstitute the tomatoes by boiling in the juice and the water for one minute (start with cold water). Cool and strain off liquid. 2. In a buffalo chopper, robot coupe or blender, combine the tomatoes, garlic and the oil. Process ingredients until they become a paste. Add ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.