Tomatoes – cream cheese – pasta sauce

Ingredients for 2 servings:

• 8 cherry tomatoes
• ½ cup cream cheese, grainy
• 2 tbsp Ajvar, hot
• 2 tbsp tomato paste
• 4 Pepper , pickled with cream cheese filling
• 8 olives
• 1 small zucchini, finely chopped
• 1 carrot(s), finely chopped
• 1 clove(s) garlic
• 2 tbsp olive oil or the oil from the pepper
• 1 shot of water
• 1 tsp sugar
• Paprika powder
• chili powder
• salt and pepper
• Basil, chopped

Instructions

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

Antipasti – Leftovers – Pasta Sauce

Sauté the finely diced zucchini and carrot in hot olive oil for about 3 minutes. Halve the cherry tomatoes (peel if necessary for sensitive palates) along with the finely chopped garlic, a pinch of salt, and a little sugar (about 1 teaspoon), and simmer for about 3-4 minutes. Add the finely chopped peppers and olives. Then, for the sauce, add the cream cheese, ajvar, tomato paste, and a little water (just enough water to reach the desired sauce consistency). Stir well until creamy. Season to taste. Leave it mild or make it hot, depending on your taste. Add a dash of balsamic vinegar, bring back to a boil briefly. Stir in the chopped basil. Season the sauce again for the final touch, and serve.