"Sun-dried tomato" Paste

Here's a quick fix for a sandwich or a crostini topping. This may not be so terribly seasonal as the ingredients can be got anytime in the year, but I usually measure how good a summer was by the number of jars of this stuff we go through.

 What you need:
As I have pointed out elsewhere, I don't normally measure or weigh. Any variation of the list below means either a more garlicky, a more tomatoey or a spicier flavour.

• 300g sun-dried tomatoes in oil with the oil largely drained (especially if it is not extra vergine olive oil)
• 1 cayenne or chili pepper, de-pipped if you don't want it too spicy
• 5 to 7 cloves of garlic

What you do:

1. Precut the tomatoes and add a little olive oil if they are too dry.
2. Finely chop the pepper(s).
3. Peel the garlic (obvious really) and, depending on the efficacy of your blender, cut nor mash
4. Process the ingredients to a consistency of a paste or a fine tartar

Store in a jar in the fridge; this keeps for several weeks, unless, as is usually the case, it is eaten before that...