Drying fruits is a simple preservation technique for summer’s bounty.Click to Continue » SUN-DRIED TOMATO PESTO Yield: 1 1/2 cups 1 cup dried tomato chunks, diced halves or broken-up slices 1/2 cup boiling water 1 cup fresh basil leaves 2 to 3 tablespoons pine nuts, optional 1 1/2 teaspoons crumbled dried oregano leaves 1 small garlic cloves 1/4 cup olive oil, plus additional to top off the jar Place tomatoes and water in a small heatproof bowl.
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