Tomato Pesto

For the tomato pesto, steep dried tomatoes in 2-3 tablespoons of hot water. Roast almond slivers without fat in a non-stick pan until light brown.

Process together with the fresh tomatoes, Parmesan, garlic and basil with a blender to pesto. Season with salt and pepper.

Clean the edges well after filling, cover with olive oil.

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