I’ve already posted my homemade salsa and my marinara, but those aren’t the only tomato-based sauces I like to make and save for winter in late summer/early fall. I also love, love, LOVE to make this sun-dried tomato pesto. We use it as pasta sauce, or spaghetti squash sauce, as pizza sauce, as a spread for toast as a snack or side during brunch – it’s versatile and delicious!
When I first whip it up, it’s nice and thick, which is how I freeze it. Then, later, if I need to thin it out, I just add hot water until it reaches the desired consistency. As a spread or pizza sauce, it doesn’t really need thinning, but I always thin it out a bit when using it in pasta. Even though we’re moving this fall, I still made a big batch of this to freeze because I just have to have it on hand in the fall and winter. Needless to say, I’m glad we’re only moving one state away!