Dried Tomato Pesto

I suppose this is a little out of season, given that we are just getting into the full swing of fresh tomato season. But entering fresh season (for tomatoes or anything else) also means it's time to make sure all the preserved stuff has been used up before I start preserving again for next winter. This recipe took care of my last stash of dried tomatoes. Use this on pasta or pizza, or try it on grilled chicken or vegetables. Also nice on bruschetta, or as a dip for toasted pita.

1 cup dried tomatoes
1/4 - 1/3 cup good olive oil
2-3 cloves garlic
Salt and pepper to taste
1/4 - 1/2 cup grated Parmesan (optional)

Place the tomatoes in a heat proof bowl and pour boiling or near boiling water over them to cover. Let them soak for 10-15 minutes, until soft.

Scoop the tomatoes out, reserving the soaking liquid. Place them in a blender or food processor with the olive oil, garlic, a bit of salt and pepper, and Parmesan (if using). Blend until pretty smooth, adding a bit of the tomato water if you like. Taste and adjust salt and pepper as needed.

This will keep in the refrigerator for many days. It can also be frozen.

Makes enough for 1 lb of pasta or two 14-inch pizzas.