Tomato Pesto Amato

• 12 cup tomatoes, sun dried
• 14 cup pine nuts
• 14 cup gouda cheese, grated
• 14 cup parmesan cheese, grated
• 1 tablespoon balsamic vinegar
• 2 tablespoons basil, chopped (lemon basil works too)
• 13 cup water
• 2 tablespoons olive oil
• 2 -3 tablespoons sun-dried tomatoes, chopped, for garnish

1. NOTE: If your dried tomatoes are very dry, soak in water for about 1/2 hour or 'til tender.
2. Drain, reserving 1/3 cup of the water for the recipe.
3. NOTE: If your tomatoes are stored in olive oil, drain, reserving 2 tablespoons of the oil for the recipe, then rinse tomatoes for 2 seconds and let drain.
4. In a food processor bowl, combine all ingredients except oil and water.
5. Process until well blended but not paste.
6. Slowly add the oil in a stream while the processor is running.
7. Add the water and blend until of desired consistency.
8. Long blending will produce a thicker sauce.
9. If it's too thick, add more water (not oil) until of desired consistency.
10. One tablespoon equals one serving on an average-size bowl of pasta.
11. Garnish with chopped dried tomatoes.
12. Too good --.
13. Makes about 1-1/2 cups.
14. Can be frozen.

tomatoes, nuts, gouda cheese, parmesan cheese, balsamic vinegar, basil, water, olive oil, tomatoes

Taken from www.food.com/recipe/tomato-pesto-amato-135615 (may not work)