Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content

KEEP SCREEN ON

Yield: Makes 3/4 cup

Ingredients
Ingredients
2 cups grape or cherry tomatoes, halved

2 tablespoons shredded Parmesan cheese

2 tablespoons chopped pecans

1 clove garlic, peeled, minced

1 small bunch basil (.75 ounces), leaves removed from stems

1/2 teaspoon lemon juice

Salt and freshly ground black pepper

1/4 cup extra virgin olive oil

RATE THIS RECIPE

Based on 2 ratings

Preparation Method

  1. Lay tomatoes halves, cut side up, on Wolf dehydration rack.
  2. Position oven rack at rack position 3.
  3. Place prepared rack in Wolf oven.
  4. Place door stop on door latch.
  5. Touch or turn oven to Dehydrate* at 135°F for 4 hours, or until partially dry.
  6. Place tomatoes, Parmesan cheese, pecans, garlic, basil and juice in food processor.
  7. Pulse until pureed.
  8. Add salt and pepper to taste and stir in olive oil.
  9. Chill overnight. Store leftovers in refrigerator.
  10. Serve with crackers, fresh vegetable, bread, etc.

* Please follow directions for dehydration in the Wolf use and care book.


; ; ;