Tomato and sunflower seed pate

Light vegetable pate from sunflower seeds and tomatoes is a godsend for lean, vegetarian, and diet menus. The base of boiled and chopped seeds gives this vegetable pate a satisfying and interesting texture, and the addition of fresh tomatoes, tomato paste, garlic, and dried herbs gives a spicy taste and aroma. Try it!

Cook: 40 mins

Servings: 1

Ingredients

• Tomatoes – 2 pcs. (270 g)
• Sunflower seeds – 250 g + a pinch to serve
• Tomato paste – 40 g
• Lemon (for juice) – 1/2 pc. (1 tbsp of juice)
• Vegetable oil – 2 tbsp
• Boiled chilled water – 2-4 tbsp
• Garlic – 1 clove
• Dried Italian herbs – 1 teaspoon
• Salt to taste

Directions

1. Prepare foods on the list. If desired, instead of fresh tomatoes, you can use sun-dried or even salted.

   

2. Rinse the seeds and drain the liquid thoroughly. Pour about 700-800 ml of water into a saucepan or stewpan, set to maximum heat and bring to a boil.
   Add seeds to boiling water, stir and bring to a boil again. Boil the seeds for about 15 minutes, stirring occasionally. Then drain the hot water, pour cold water over the seeds. Drain the water, cool the seeds slightly.
3. Wash the tomatoes, dry and cut into small pieces. Peel the garlic. Combine sunflower seeds, tomatoes and garlic in a blender bowl.
4. Whisk on high speed for about 2-3 minutes, until smooth.
5. Squeeze about 1 tablespoon from the lemon. spoon of juice and add to the blender bowl. Put tomato paste there and pour in vegetable oil. Whisk on high speed for about 1 to 2 minutes. Adjust the consistency of the pate to your taste by adding a little chilled boiled water. I added 2 tbsp of water.
6. Add a mixture of dried Italian herbs and salt
7. Whisk the mixture for about 1 minute more to distribute the seasonings evenly.

   

8. Vegetable pate from tomatoes and seeds is ready. Serve it to the table, garnish with sunflower seeds if desired.

Bon Appetit!