- Ripe Tomatoes, crushed black pepper, chili, hand harvested sea salt.
- Chili Tomato Pesto
- 1 packet Mary-Ann’s dried tomato “chips”
- 1 cup tomato puree
- Half cup E.V. olive oil
- Adjust flavour with Mary-Ann’s Garlic & Herb salt or just the Herb salt
- Blend on high speed and serve as a dip for vegetables or spread for crackers, breads of baked potatoes
Store in fridge for a week or freezer for up to 3 months
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