- Portion size 250 servings
- Credits : Canadian Living Magazine: June 2009
Ingredients
Method
In small dry skillet, toast pine nuts over medium heat, shaking pan often, until light golden, 3 to 5 minutes. Transfer to food processor and let cool.In heatproof bowl, cover tomatoes with 1/2 cup (125 mL) boiling water; soak until softened, about 10 minutes. Drain, reserving 2 tbsp (25 mL) soaking liquid. Add tomatoes and reserved soaking liquid to food processor.
Add tomato paste, pepper and salt; finely chop. With motor running, add oil in thin steady stream until pureed. Pulse in Parmesan cheese and garlic. (Make-ahead: Refrigerate in airtight container for up to 5 days or freeze for up to 6 months.)
Nutritional facts Per 1 tbsp (15 mL) : about
- Sodium 69 mg
- Protein 1 g
- Calories 69.0
- Total fat 7 g
- Potassium 115 mg
- Cholesterol 1 mg
- Saturated fat 1 g
- Total carbohydrate 2 g
%RDI
- Iron 3.0
- Folate 1.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 2.0
