If you make this scrumptious sun dried tomato paste, or if you have any questions, let me know! Leave a comment, send me a message, or rate it. If you looks for vegan appetizers this collection of 50 recipes is perfect for you! Or if you’re into Italian appetizers, you might love some of our favs: It keeps well in the fridge in an airtight container for up to 1 week, covered with a thin layer of olive oil. Not only is this sun dried tomato paste absolutely terrific as an Italian appetizer or served with bread, but it’s also a great to add depth of flavor to quick pasta dishes like these cream cheese pasta, arugula pasta, pasta with olives and so forth! How to store it Instead, paste recipes don’t use cheese, the garlic is optional, and the consistency is more stiff and less runny. Usually pesto recipes call for parmesan cheese and garlic, and their consistency is runny and more suitable for pasta recipes. There’s a little difference between pesto and paste. Salt & pepper: for more flavor, however, go easy on salt and adjust the seasoning at the end since the sun dried tomatoes and their oil might be already salty. You can adjust the quantity to your liking, but feel free to skip it if spicy is not your thing. Herbs: I use dried oregano for a more Mediterranean flavor and a small handful of fresh parsley and basil, perfect pairing to add a touch of freshness to an otherwise rather rich paste.Ĭhili flakes: for a touch of heat. Just in case you are wondering, in Italy we don’t toast the almonds first when making pesto or sun dried tomato paste. Vinegar: to add a lovely touch of acidity.Īlmonds: more affordable than pine nuts, almonds are great to add texture. Although most of the times this is not quality extra virgin olive oil, it’s infused with herbs, full of flavor, and it works fine in this recipe. Olive oil: you can either use extra virgin olive oil or, for convenience, you’re welcome to use the olive oil from the jar. Sun-dried tomatoes: use tomatoes packed in olive oil, they’re so convenient, soft and perfect for this recipe. Recipe notes Sun-dried tomato paste ingredients It’s supposed to be spreadable but not runny. Taste and adjust the seasoning and the consistency to your liking.Blend until you get a smooth paste (a few bits from the almonds or the herbs are totally fine).Place all the ingredients in the food processor.(Note: this is a quick description with step-by-step photos, the full recipe is at the bottom of the page) Extra virgin olive oil (or simply use the oil from the jar!).It’s simply great to elevate your sandwiches or perfect to toss it into your quick spaghetti, to stir it into salads, soups, potatoes.īest of all, this easy recipe requires less than 10 minutes, 1 food processor (or a blender), and a handful of ingredients.īelow is a super short shopping list for you. It can be a condiment, a spreadable sauce, a pesto, a dip. Originally from Southern Italy, this amazing vibrant paste is more than a crowd-pleaser appetizer. They’re great to make scrumptious pesto, bruschetta or you can simply turn them into this flavorful sun dried tomato paste. There will always be a place in my heart for delicious pantry staples like sun dried tomatoes.
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