Red Pesto Sauce

• 12 sun-dried tomatoes (about 2 ounces)
• 2 medium garlic cloves
• 1 couple big pinches red pepper flakes
• 1/3 cup extra virgin olive oil
• 1 teaspoon fresh thyme
• 1/8 teaspoon salt
• 1/4 cup walnuts or 1/4 cup pine nuts, lightly toasted
• 2/3 cup oven-roasted cherry tomatoes (optional)

1. Make the sun-dried tomato pesto by pulsing the sun-dried tomatoes, garlic, pepper flakes, olive oil, thyme, and salt in a food processor until it comes together into a textured crumble. Add the walnuts, and pulse a few more timesSet aside.
2. Combine 1/2 cup of the hot water in a large mixing bowl along with two-thirds of the sun-dried tomato pesto. Add more hot water if needed to thin the pesto out - it should make a nice chunky sauce. Taste and add more of the pesto if you like - it's really a matter of personal preference at this point.
3. Top with the cherry tomatoes.
4. *To oven-roast cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt. Pour this over the tomatoes. Gently toss them a bit, making sure they all get coated. Arrange tomatoes cut-side up. Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet.

tomatoes, garlic, couple, extra virgin olive oil, thyme, salt, walnuts, cherry tomatoes

Taken from www.food.com/recipe/red-pesto-sauce-395615 (may not work)