Sundried Tomato Pesto

• 1 1/2 pounds vine ripe tomatoes
• 1/2 teaspoon garlic, roasted
• 2 teaspoons extra virgin olive oil
• 1/2 teaspoon fresh oregano
• 5 to 7 leaves fresh basil
• Dash salt

1. Cut the tomatoes in half and lay face up on a sheetpan prepared with olive oil.
2. Sprinkle the tomatoes with olive oil, salt and pepper.
3. Let dry in a 200 degree oven for 4 to 5 hours.
4. Tomatoes will not dry out completely.
5. Put the tomatoes, garlic, olive oil, oregano, basil, and salt in a blender or food processor.
6. Process until the mixture is rough-textured, not completely smooth

vine ripe tomatoes, garlic, extra virgin olive oil, fresh oregano, basil, salt

Taken from www.foodnetwork.com/recipes/sundried-tomato-pesto-recipe.html (may not work)