Summary

Ingredients

• 85 g tomato (s), dried in oil
• 2 cloves garlic
• 2 ½ tablespoon pine nuts
• 45 g parmesan cheese
• 25 g tomato paste
• 50 ml oil from the drained tomatoes including herbs
• 2 tablespoon balsamic vinegar, darker (e.g. grape balsamic vinegar)
• pepper

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Instructions

1. Drain the sun-dried tomatoes so that the weight can be better determined. Catch the oil, it is still needed.
2. Then mix or chop the tomatoes together with the required amount of oil (also with the pickled herbs), garlic, pine nuts, Parmesan, tomato paste and balsamic vinegar with a hand blender. Season to taste with black pepper (I always use 2 pinches).