Tuesday, March 26

Red Pepper Tomato Spread

This incredibly delicious and savory spread is so easy and versatile. It came about when I was in need of a really good tomatoey sauce for paninis. These few ingredients I already had in my kitchen turned out to be exactly what I was looking for.
Jarred roasted red peppers in water are so convenient! I always have some at the ready to snip into salads, pastas, soups and now this spread. 
Blend everything together in a mini prep food processor with a little bit of ground pepper, salt to taste and a dash of olive oil.
It should look like this after about 2 minutes. You could add more cheese, more basil or more salt and pepper at this point if you need to.
Pop it into a jar and it will keep for about 3-4 days in the fridge. Spread it on a baguette topped with ricotta, throw a spoonful into your pasta sauce, or bake it into a pepperoni calzone. The options are endless.

Red Pepper Tomato Spread

1 whole roasted red pepper
Half a small jar of tomato paste
1/4 C parmesan cheese (grated or shredded)
1 clove garlic, roughly chopped
8-10 large leaves of basil, torn up
1 T olive oil
salt and pepper to taste

Add all of the ingredients up until olive oil into a food processor. Blend until smooth, add salt and pepper, blend again and stream the olive oil in with the processor on. This recipe can easily be doubled.


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