This spread is a great use of fresh tomatoes from your garden, or the tomatoes you canned. With loads of lycopene and other good-for-you substances you can't go wrong. Eat it straight on bread or add more veggies and cheese for a full sandwich. Spread like this goes best on thick, German breads or bagels.
Makes about one cup.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1, 14 oz. can tomatoes drained and chopped, or 3-4 fresh
- 1/4 c. dried tomatoes in oil, chopped
- 2 tsp. olive oil
- 1 clove garlic, chopped fine
- 1/4 c. chopped onion
- 2 T. tomato paste
- 2 T. whipping cream
- 1/4 tsp. salt (optional)
- Freshly ground pepper
- 2 T. Fresh basil, chopped
Note: To make a smoother spread, start with all your vegetables chopped fine. You may also process this in the food processor if you would like it smoother.
Sauté onion and garlic in oil until translucent, add drained diced tomatoes (or fresh, chopped tomatoes without skins), dried tomatoes, chopped very fine and tomato paste. Cook, adding reserved tomato juice as needed, until vegetables are soft.
Cook down to a thick paste. Add cream and stir to bind. Remove from heat. Cool. Stir in fresh basil. Refrigerate and serve cold.
Serve within 3 days or freeze by tablespoonfuls for sandwich fillings. You can take filling to work in small plastic container, it will thaw by lunchtime.
- Fancy Sandwich: Leftover grilled eggplant, zucchini or bell pepper slices with tomato filling and thin slices of mozzarella or favorite cheese.
- Simple: Just the tomato spread can be served between bread slices.
- New York Style: Cream cheese and tomato spread.
- Protein: Hard boiled egg slices and tomato spread.
- Hot: Spread tomato spread on bread, sprinkle with cheese and broil for several minutes.