Gedroogde tomatenpesto

Wash the sun-dried tomatoes and pat dry. Bring 2 liters of water to the boil, pour in the vinegar and cook the tomatoes for 6 minutes. Drain and pat dry well.

Roast the pine nuts in a small frying pan without oil until golden brown.

Puree the tomatoes, herbs, capers, roasted pine nuts and chilli powder with so much olive oil that it becomes a thick smooth paste. Put the sun-dried tomato pesto in glass jars and add more olive oil if necessary.

Always keep some sun-dried tomato pesto in the fridge, it can be used in many dishes, for example with bruschetta, in a fresh tomato sauce and in salad dressings.