Turkish-Style Tomato and Red-Pepper Spread
Opening a can of tomato paste just to use a tablespoon or two for a recipe can be something of a drain on one's culinary resources—do you ever remember to use the rest of the can? This recipe is the delicious solution. Leftover tomato paste (from our Sausage–Stuffed Potatoes with Green Salad) gets puréed with roasted red peppers, walnuts, and garlic to become a luscious, deeply flavored spread. This easy recipe makes a lot, so it's perfect for a party. And it's so good that it's even worth cracking open a fresh can (it will taste just fine if you use the whole thing).
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 2 cups
Condiment/Spread
Food Processor
Tomato
Appetizer
Cocktail Party
Quick & Easy
Turkish
Walnut
Bell Pepper
Cilantro
Gourmet
Vegan
Vegetarian
Pescatarian
Dairy Free
Peanut Free
Soy Free
Kosher
- 1/2 teaspoon ground coriander
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon cayenne
- 2 garlic cloves
- Carbohydrate 11 g(4%)
- Fat 18 g(28%)
- Fiber 2 g(8%)
- Protein 3 g(6%)
- Saturated Fat 2 g(12%)
- Sodium 186 mg(8%)
- Calories 212
Preparation Mince and mash garlic to a paste with 1 teaspoon salt. Purée remaining ingredients with garlic paste in food processor until almost smooth. Season with salt. Cooks’ note:Spread can be made 5 days ahead and chilled. Bring to room temperature before serving.
Preparation Mince and mash garlic to a paste with 1 teaspoon salt. Purée remaining ingredients with garlic paste in food processor until almost smooth. Season with salt. Cooks’ note:Spread can be made 5 days ahead and chilled. Bring to room temperature before serving.
