Tomato Pesto by Jack Kirwan


125g Sun-blush Tomatoes

1 Red Pepper

75g Parmesan

1 Clove Garlic

75 ml Pomace Olive oil

50g Basil

25g Capers

15 ml White Wine Vinegar

15g Maple Syrup


Cut the pepper in two and discard the seeds and core, char the red pepper skin on the outside on a griddle pan before putting into an oven to roast until cooked. This should take about 15 minutes at 180 C.

Take your remaining ingredients and add to a blender and mix until relatively smooth and add seasoning.