Vegetable spread with tomato and pepper

Ingredients for 3 servings:

• 4 beef tomatoes (200 g)
• 2 bell peppers (300 g)
• 75 g processed cheese, low fat
• n. B. Salt

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 10 minutes

without the addition of artificial flavors, an ideal starting aid for losing weight.

The weight of the first two ingredients refers to the prepared product. Wash the tomatoes and bell peppers, remove the skin and cores. Using a hand blender, chop the pulp and then slowly reduce the mixture in a non-stick pan over medium heat. The weight should reduce to 200 g. The consistency should then be similar to that of ketchup. Remove the pan from the heat source and allow the mixture to cool slightly. Stir the cheese into the still-warm fruit puree and season the spread with salt. The cheese primarily serves as a stabilizer in this product. The spread will keep for at least two weeks if refrigerated in a sealed container.