Tuesday, August 18, 2009

Tomato Pesto

I know most healthfoodies are agianst the use of the plants of the Solanaceae or nightshade family (tomatoes, potatoes, chili peppers, eggplant) because they are too Yin but if you find a way to make it more Yang (like drying), you can use it from time to time.
I call this one tomato pesto: it is a paste made from dried tomatoes and herbs.
Take 2.5 kilo of tomatoes, I use chinese tomatoes they have less water and more "flesh", cut them in quarters and put them in the de-hydrator. Put some sea salt on the tomatoes, and leave them to dry for 10-12 hours on the hottest position. What remains is about 250 gr of dried tomato (so it is 10 times more Yang than before), put in a blender, together with 6 pieces of garlic, 1 cm fresh ginger, 2 red chili (optional) and the leaves of 4 branches of sweet basil.
This is a very strong antioxidant, and everyone loves the taste.
You can put a little bit on a plate to go with your lunch, or put it on toast or a slice of bread.

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