| Servings |
makes about 3/4th of a cup
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Ingredients
- 3/4 cup roasted green tomatoes (instructions for roasting given below)
- 1/4 cup green olives, pitted
- 1 tbsp capers
- 1 clove of garlic
- 2 tbsp extra virgin olive oil
- 4-5 basil leaves
- 1 1/2 tsp lime or lemon juice
- Freshly ground black pepper
- Salt, to taste
Ingredients
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Instructions
- For roasting tomatoes (makes 1 cup): Preheat oven to 140 C / 280 F and line a baking tray with aluminium foil. Halve or quarter 1 kilo of tomatoes based on their size (you want them to be about 2” X 2” approx). Lay them on the lined tray and drizzle generously with olive oil, about 3-4 tbsp. Bake the tomatoes in the oven for up to 2 - 3 hours, or until they start to dry and shrivel up (this will depend on the ripeness and/or size of tomato, so keep an eye out after 2 hours).
- Add all the ingredients listed above to a blender and pulse until well incorporated, but still keeping it slightly chunky.
- Serve right away or refrigerate until ready to use. Can be kept refrigerated in an air-tight container for up to a week.
- Note: *can substitute with roasted or sun-dried red tomatoes.
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