Tomato and sunflower seed pate
by Editorial Staff
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
- Prepare foods on the list. If desired, instead of fresh tomatoes, you can use sun-dried or even salted.
- 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. - Wash the tomatoes, dry and cut into small pieces. Peel the garlic. Combine sunflower seeds, tomatoes and garlic in a blender bowl.
- Whisk on high speed for about 2-3 minutes, until smooth.
- 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.
- Add a mixture of dried Italian herbs and salt
- Whisk the mixture for about 1 minute more to distribute the seasonings evenly.
- Vegetable pate from tomatoes and seeds is ready. Serve it to the table, garnish with sunflower seeds if desired.
Bon Appetit!
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