Red-Hot Tomato Pesto

Ingredients

• 14.5 ounce canned tomatoes diced drained canned
• 1 teaspoon pepper red crushed
• 2  garlic cloves peeled
• 2 tablespoons parmesan cheese fresh grated
• 8 ounce oil-packed sun-dried tomato halves undrained
• 2 tablespoons walnuts finely chopped
• 3 tablespoons water 

Equipment

• food processor
• bowl
• sieve
• plastic wrap
• microwave

Directions

1. Combine water and pepper in a small bowl or custard cup. Cover with plastic wrap; vent. Microwave at high 45 seconds or until mixture boils. Cool completely.
2. Drain mixture through a sieve over a small bowl, reserving liquid; discard pepper.
3. Drop the garlic cloves through the food chute with food processor on, and process until minced.
4. Add the sun-dried tomatoes, and pulse until minced, scraping sides of bowl occasionally.
5. Place the tomato mixture in a medium bowl. Stir in the reserved water, cheese, nuts, and canned tomatoes.