Tomato spread

Ingredients for 4 servings:

• 125 g dried tomatoes, without oil
• 4 large tomatoes, fresh
• 1 can of tomatoes, peeled
• 3 garlic cloves
• 1 large onion(s)
• 3 tbsp olive oil, good quality
• e.g. tomato paste
• salt and pepper
• Sugar
• ½ tsp basil, dried
• 1 tsp oregano, dried
• 1 handful of fresh basil
• e.g. spring onion(s)
• 10 tbsp hazelnuts or walnuts, ground
• 1 shot of vinegar (vegan)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

vegan

Wash the fresh tomatoes, cut them open, and scoop out the white parts, then chop the red flesh. Finely chop some of the sun-dried tomatoes. Peel and chop the onion and garlic. Gently sauté the onions and then the garlic in a pan. Add the chopped tomatoes and sauté. Add the chopped sun-dried tomatoes and continue to simmer. Add salt, pepper, sugar, and the dried herbs. Then add the vinegar and canned tomatoes. Transfer the tomatoes from the pan to a bowl and puree with a hand blender. Add tomato paste to taste and mix. Mix in the chopped spring onion and fresh basil, then add the ground nuts and mix. Finally, finely chop the rest of the sun-dried tomatoes and mix in. Mix everything thoroughly again and, while still warm, fill into twist-off jars and seal with lids. Once cooled, refrigerate. Will it keep for at least two weeks, if not more? But it doesn’t last any longer for me because it’s eaten.