Sun-Dried Tomato Pesto
Drain and chop the tomatoes.
Peel the garlic.
Toast the pine nuts in a dry pan until golden brown. Remove from the heat and let cool.
Mash the tomatoes with the garlic, feta, pine nuts, 2 tablespoons of the tomato oil, and 50 ml (approximately 2 ounces) of olive oil to a paste. It may be possible that you need less oil, or more oil. Season to taste with the salt and cayenne pepper. Transfer to a jar, and cover with olive oil. The pesto will keep for up to 2 weeks in the refrigerator.