Ingredients
• 1 Ingham Oven Roasted Supreme
• 1½ loaves sourdough bread (sliced)
Roasted Tomatoes:
• 5 Roma tomatoes (cut in half)
• ½ tbsp thyme
• 10 ml olive oil
• Salt to taste
• 20 g sugar
Basil Pesto:
• 2 tbsp basil
• 120 g pine nuts
• 300 g Parmesan cheese (grated)
• 500 ml extra virgin olive oil
• Salt & pepper
Method
Roasted tomatoes: place the Roma tomatoes on to a baking tray.
Season with thyme, salt, sugar and olive oil and bake on a low heat in the oven until cooked.
Pesto: place basil, pine nuts and parmesan cheese in to a food processor, drizzle in the oil and season with salt and pepper. Assemble sandwich by placing Ingham Oven Roasted Supreme on to the bread and topping it with roasted tomatoes and pesto.
