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
Cooks’ note: Spread can be made 5 days ahead and chilled. Bring to room temperature before serving.
