Tomato Pesto


Heat 2 tablespoons of the olive oil in a saucepan with one of the garlic cloves. When it sizzles, add the tomato and season with salt. Simmer over medium heat for about 15 minutes until the tomato thickens and becomes smooth, crushing it up with a wooden spoon from time to time.


  • 100 ml(3Β½ fl oz) olive oil
  • 2 garlic cloves, peeled
  • 400 g(14 oz) tinned diced tomatoes
  • 25 g(1 oz/Β½ cup) basil leaves, torn
  • 3 tablespoons pine nuts
  • 30 g(1 oz) parmesan cheese, grated


Finely chop the other garlic clove and put it in a small processor or blender with the basil leaves and pine nuts. Pulse until finely chopped. Add the remaining olive oil and the parmesan and pulse just long enough to combine. Stir into the tomato sauce and heat for about 20–30 seconds. Fish out the whole garlic clove before serving.