Last year we had a fantastic abundance of a type of tomato called "Principe". It's a rather small fruit that's acorn-shaped. It's the perfect variety for making dried tomatoes. Here's a delicious recipe if you have that "high-quality problem" of too many dried tomatoes!
Dried Tomato Pesto
2 cups dried tomatoes
1 cup coursely chopped walnuts
3/4 cup olive oil
1/3 cup grated parmesan
1/4 cup dried basil (or a few tablespoons basil pesto)
4 cloves garlic -chopped
2 Tablespoons balsamic or other good vinegar
Puree all ingredients in a food processor until smooth. Add a little water if it seems too sticky, but it should remain thick enough to spread on a slice of bread.
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