Starters
Italian dried tomato spread
Vegan tomato spread made from 150 g of dried tomatoes in oil, toasted almonds, tomato paste and garlic, blended in 10 minutes. Makes about 280 g.
Method
- Toast the almonds or seeds in a dry pan for 3-4 minutes and let them cool.
- Blend the tomatoes, seeds or almonds, tomato paste, garlic, vinegar and 3 tbsp of oil into a coarse paste.
- Add water a spoonful at a time until the spread is spreadable, then blend briefly again.
- Taste, then stir in oregano, basil and pepper. Add salt only if needed: the tomatoes are already salted.
- Spoon into a clean jar, cover with a spoonful of oil and refrigerate.
Minnelea products for this recipe
The preserves used in this recipe.
Taste first, then salt: dried tomatoes are already salted. In the fridge, covered with oil, it keeps for about 4 days.
