in Italy

Mediterranean tomato and olive puree

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Ingredients for 6 servings:

  • 5 tomatoes, dried
  • 12 olives, black
  • 2 cloves garlic
  • 200 ml olive oil
  • 3 tbsp tomato paste
  • 3 tbsp paprika paste
  • 3 tbsp sherry, fino
  • 2 tbsp Balsamic vinegar Bianco
  • 1 tsp sugar
  • Pepper, from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice the tomatoes, pit the olives, and add them to a mixing bowl with the other ingredients. Blend. Season with freshly ground pepper. This makes a savory spread for an oven-fresh ciabatta baguette, or serve it with pasta like pesto.

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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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