I made some more tomatine and pistou today.

1.5 kg of cherry tomatoes into the oven to over dry them, then garlic, basil, 1/4 of a lemon worth of juice, Provencal herbs, salt & pepper - all blended together.

https://coq-trotteur.com/fr/m/5fc50b7b66f04e066e847c4a?d=global&s=markets

I got “inspiration” from here for this one, just trying to get a different style.

A bit of change to last time, but quite yummy.

The pistou was similar to what I’ve been making, huge amount of basil, seal salt, olive oil and 1/4 of a lemon worth of juice. All into the thermomix. (I actually did the pistou first, as I don’t care if I get a bit in the tomatine)

Only difference to my last couple of pistous was the lemon juice.