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Tomato spread all'arrabiata

updated

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Ingredients for 1 servings:

  • 100 g tomatoes, dried in oil
  • 3 spring onions
  • 1 tomato(s) (approx. 100 g)
  • ½ bunch basil
  • 1 tbsp ricotta
  • 1 tbsp balsamic vinegar
  • 1 tbsp vegetable broth
  • Salt
  • possibly chili flakes

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

super tasty, super easy and vegetarian (makes 1 jar with approx. 200 ml content)

Drain the pickled tomatoes. Trim, wash, and roughly chop the spring onions. Wash and quarter the fresh tomatoes, removing the stems and seeds. Wash the basil, shake dry, and tear the leaves from the stems. Then cut into strips. Finely purée the pickled tomatoes with the spring onions, basil, tomato quarters, ricotta, balsamic vinegar, and vegetable stock in an electric chopper (or blender). Season the tomato spread generously with salt and chili flakes. It goes particularly well with grissini and/or baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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