makes about 3/4thof a cup
makes about 3/4thof a cup
  • 3/4cup roasted green tomatoes(instructions for roasting given below)
  • 1/4cup green olives, pitted
  • 1 tbsp capers
  • 1 clove of garlic
  • 2tbsp extra virgin olive oil
  • 4-5 basil leaves
  • 1 1/2tsp lime or lemon juice
  • Freshly ground black pepper
  • Salt, to taste
  1. 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).
  2. Add all the ingredients listed above to a blender and pulse until well incorporated, but still keeping it slightly chunky.
  3. Serve right away or refrigerate until ready to use. Can be kept refrigerated in an air-tight container for up to a week.
  4. Note: *can substitute with roasted or sun-dried red tomatoes.