She is an American from New York!!!
She is the one who gave me the recipe for this Tomatoes spread.
I had lots of tomatoes in my fridge coming directly from my aunt's
vegetable garden in Italy (don't ask me how this is possible!) and
I needed to use them before it would have been too late.
Tomatoes are a good source of Vitamins A, C, K, folate and potassium.
They are naturally low in sodium, saturated fat, cholesterol, and calories.
Tomatoes also provide thiamin, niacin, vitamin B6, magnesium, phosphorus and copper,
what do we want more?!
Of course if eaten raw and ripe it is much better, but also cooked they keep some
of their special powers.
Find here the tomatoes spread recipe that can be tasted on toasted bread (I use a multigrains one).
You can also use it as a condiment for pasta, just add some parmesan at the end.
TOMATOES SPREAD
Ingredients:
1 kg of ripe tomatoes (cherry or Roma are the best)
2 cloves of garlic
1 red pepper
1 cm of fresh chilly or a pinch of cayenne pepper
1 sprinkle of origanum
1 TBS extra virgin olive oil
salt
pepper
1 tsp brown sugar
1 tsp capers
few basil leaves
Rinse tomatoes and cut them in halves.
Peel garlic.
Transfer tomatoes, pepper and garlic in a baking tray and mix them with salt, pepper, origanum
and olive oil.
Cover baking tray with tinfoil and bake at 200 C (400 F) for 1 hour.
After one hour remove tinfoil and bake for another 45 minutes or till tomatoes are dry.
Let them cool down, then put them in a food processor together with capers,
sugar and basil and reduce them to a fine paste.
Transfer the spread in a glass container, top it with olive oil and store it in the fridge.
You can keep it for a week.
Enjoy it!
