Tomato Pesto

There are lots of stir in pasta sauces available but many of them are quite bland and can be full of salt and sugar. 

This healthy alternative is ready in no time and will keep in the fridge on standby for a couple of days.

The recipe used roasted peppers. Jarred peppers work just fine, but you roast your own if you have a little more time.

The following recipe will coat 120g cooked pasta and serve two people.

Ingredients

• 15g sun-dried tomatoes. Soaked in boiling water for 2-3 minutes, then drained

• 50g roasted peppers. (From a jar or fresh if you prefer)

• 1 clove of garlic. Peeled and crushed (or half a teaspoon of dried garlic granules if you prefer)

• 2 teaspoons of olive oil

• 1 teaspoon of tomato puree

• 10g parmesan. Finely grated

• 2 sweeteners. Finely crushed with the back of a spoon

• ½ teaspoon of dried Italian seasoning

• a good twist of black pepper and a little salt (if needed)

• dried/fresh parsley or a couple of torn basil leaves for garnish 

Method

1. Blitz the tomatoes, peppers, garlic, olive oil and tomato paste to a paste using a food processor or  hand blender.
2. Stir in the parmesan, sweeteners, Italian seasoning and stir well to combine.
3. Add the pepper and a little salt if needed (the parmesan can be quite salty, so it doesn't usually need much, if any at all).
4. Stir into your favourite cooked pasta and garnish with the chopped parsley or torn basil leaves.