Sun-Dried Tomato Pesto

This was taken from Suzanne Somers Eat, Cheat and Melt the Fat Away book, page 156.  I love pesto so much.

Makes 1.5 cups.

Ingredients:

• 12 tomatoes, thinly sliced
• 1/2 cup extra virgin olive oil
• sea salt & ground pepper

Directions:

• Preheat oven to lowest temperature - about 150° F.
• Lay tomato slices on baking sheets.  Sprinkle them with salt & epper & and a little olive oil.  Place in center of oven.  Let tomatoes dry for about 3 hrs.  They should feel dry to the touch but not dried out.  Alittle bit of wetness keeps the flavor really nice. 
• Rotate baking sheets every now and then so the tomatoes cook evenly.
• Remove tomatoes from oven & put ehm, in batches, into food processor. 
• Pulse until roughly pureed.
• Store in refrigerator.