Tomato Spread
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g tomato (s), dried, without oil
- 4 large tomato (s), fresh
- 1 can tomato (s), peeled
- 3 clove (s) garlic
- 1 large onion (s)
- 3 tablespoon olive oil, good quality
- tomato paste
- salt and pepper
- sugar
- 0.5 teaspoon ½ basil, dried
- 1 teaspoon oregano, dried
- 1 handful basil, fresh
- spring onion (noun)
- 10 tablespoon hazelnuts, or walnuts, ground
- 1 dash vinegar (vegan)
Print Recipe
Pin Recipe Instructions
- Wash the fresh tomatoes, cut them open and cut the white from the inside and cut the red pulp into small pieces. Chop part of the sun-dried tomatoes. Peel and chop the onion and garlic. Then fry the onions and then the garlic in a pan. Add the chopped tomatoes and sauté. Add the chopped dried tomatoes and continue to simmer. Add salt, pepper, sugar and the dried herbs. Then add the vinegar and the canned tomatoes. Transfer from the pan into a bowl and puree with a blender. Add tomato paste as you wish and stir. Mix in the spring onions and fresh basil, cut into small pieces, and finally add the ground nuts and mix. Finally chop the rest of the sun-dried tomatoes and mix in.
- Mix everything vigorously again and fill into twist-off glasses while still warm and close with lids.
- When it has cooled, put it in the refrigerator. Can be kept for at least two weeks, if not more? But it doesn`t last longer with me because I`ve eaten it.
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