Oven Dry Tomatoes and Overnight Tomato Pesto

Ingredients

• 4 cups dry tomatoes
• 1 T. garlic
• 1/4 cup basil fresh
• 1/4 cup fresh parmesan cheese
• 1/3 cup extra virgin olive oil
• fresh ground pepper to taste

Instructions

1. 1
   Set oven to approximately 150˚. Cut tomatoes in half lengthwise. Dust lightly with Kosher salt; may also season with dry herbs of your choice. Place on cookie or sheet trays and dry in 150˚ oven for approximately 8 to 10 hours… may leave overnight.
2. 2
   Combine all ingredients except oil and tomatoes in food processor. Slowly add oil until thick paste develops. May use pesto as a spread for toasted breads, sandwiches and pasta. Add your choice of 1/2 cup vinegar or another 1/2 cup extra virgin olive oil and use as a salad dressing.