Cherry tomatoes 1 c
Almonds ¼ c
Chives 1 stalk chopped finely
Garlic 3 cloves
Parmesan cheese 1 tablespoon grated
Mixed dry herbs 1 tsp
Pepper powder ½ tsp
Salt to taste
Oil 2 tbsp
Preheat oven to 180 c.
Line a baking tray with foil.
In a bowl, toss together tomatoes, herbs, salt and pepper.
Spread them evenly on the lined tray and bake for 30 mins until tomatoes wilt and the skin shrivels.
In a blender, combine tomatoes, almonds, cheese, garlic and chives and blend to a smooth paste. You wont require any water as the water in the tomatoes will help in the grinding. Just stop the blender once in between and give it a mix and then blend again.
Transfer to a clean air tight container and store in the fridge.
Use as a pasta sauce or as a spread on sandwiches or parathas.