2000s Recipes + Menus
Turkish-Style Tomato and Red-Pepper Spread
Makes about 2 cups
- Active time:15 min
- Start to finish:15 min
September 2008
Opening a can of tomato paste just to use a tablespoon or two for a recipe can be something of a drain on one’s culinary resources—do you ever remember to use the rest of the can? This recipe is the delicious solution. Leftover tomato paste (from our Sausage-Stuffed Potatoes with Green Salad) gets puréed with roasted red peppers, walnuts, and garlic to become a luscious, deeply flavored spread. This easy recipe makes a lot, so it’s perfect for a party. And it’s so good that it’s even worth cracking open a fresh can (it will taste just fine if you use the whole thing).
- 2 garlic cloves
- 1/2 cup plus 1 Tbsp tomato paste (one 6-oz can or a little less)
- 1 (12-oz) jar roasted red peppers, rinsed and patted dry
- 2/3 cup walnuts (2 oz)
- 1 (5-inch) piece of baguette, crust discarded, bread torn into pieces (1 rounded cup)
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne
- 1/3 cup finely chopped cilantro or parsley
-
Accompaniment:
baguette slices, pita toasts, or crackers
-
Mince and mash garlic to a paste with 1 tsp salt. Purée remaining ingredients with garlic paste in food processor until almost smooth. Season with salt.
Cooks’ note: Spread can be made 5 days ahead and chilled. Bring to room temperature before serving.
- Keywords
- ruth cousineau,
- web-exclusive recipes,
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- tomato
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