Ingredients
1kg tomato
ripe
1 capsicum
deseeded, cut into chunks
1 garlic
½ cup olive oil
plus extra drizzle
¾ cup raw cashews
½ cup parmesan
Equipment
- 1 oven tray
- 1 food processor
- 1 jar
Instructions
- Preheat oven to 200°C (180°C fan-forced).
- Pour a little oil on a large oven tray and spread it about. Now tumble on the tomatoes, capsicum and the whole head of garlic. Roast in the oven for 30 minutes or until starting to caramelise. Allow to cool.
- In a food processor, blitz the cashews, parmesan and an extra drizzle of olive oil until processed, but still quite lumpy.
- Squeeze the garlic from the roasted head and add that to the food processor.
- Add the tomatoes and capsicum, a pinch of sea salt and some ground black pepper. Process until combined to the texture you prefer.
- Store in a jar in the fridge for up to a week.
Notes
Tip
Eat on toast, in sandwiches, spooned onto cold roast meats, under cheese on toast, over pasta and in soup!
Variation
You can use fresh tomatoes for this recipe, or you can drain tinned tomatoes and use those instead, which means you can make this in season and out.
Storage
Store in a jar in the fridge for up to a week.
