Sun-Dried Tomato Sauce

1. 1

   Put the tomatoes and a tablespoon or so of their oil in a small food processor along with the garlic and a good pinch of salt.

2. 2

   Process until fairly smooth, stopping the machine and stirring down the mixture with a rubber spatula as necessary.

3. 3

   Add the basil and lemon juice if you like; pulse the machine a few times to blend.

4. 4

   Remove the paste from the machine and stir in, by hand, the nuts and just enough additional oil to make the mixture silky rather than oily.

5. 5

   Taste and adjust the seasoning.

6. 6

   The sauce will keep, covered with a thin layer of oil and refrigerated in a tightly covered container, for at least a week.

7. 7

   But its flavor is best when served immediately.

8. 8

   Some of the many uses for this sauce:

9. 9

   As a pasta sauce, but sparingly, and thinned with a little of the hot pasta cooking water

10. 10

    As a spread on bread or sandwiches

11. 11

    As a dip for raw vegetables or crackers

12. 12

    As a condiment for chicken or fish

13. 13

    As a sauce for cooked bland vegetables, such as boiled potatoes

* Per serving · 4 servings · Values may vary.

No additional tips available.