Cut the top of <quantity>1<unit>head</unit></quantity> of garlic

Wrap garlic head in aluminum foil

Roast garlic head on the embers for 20m until half cooked

Turn garlic head and cook for 20m until tender

Remove garlic head from the fire and unwrap

Squeeze out garlic cloves into mortar

Trim <quantity>4</quantity> spring onions and keep the heads

Char spring onion bulbs on embers until tender

Remove charred outer layer

Slice barbecued spring onions

Add sliced spring onions

Add <quantity>2<unit>tbsp</unit></quantity> of rough cut sun-dried tomatoes

Add <quantity>2<unit>tbsp</unit></quantity> of cashew nuts

Begin to crush

Add flaky salt to taste

Tear <quantity>1</quantity> morita chili

Crush mixture

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil

Add <quantity>1<unit>tbsp</unit></quantity> of apple cider vinegar

Grind into chunky paste. Tomato and Cashew Paste is ready

It's great for sandwiches, as a flavor booster for a stew or the base for a pasta sauce!