This fiery paste made with a small number of ingredients is so easy to prepare but just bursting with flavour. It was Nupur who introduced me to the recipe, and ever since I made it to go along with Chickpea Flour Pancakes with Crushed Peas and Cilantro, I was hooked. I prepared a batch to go along with Chickpea and Brown Rice Patties, a creation that I will be sharing with my readers soon. The serving possibilities are many and varied. You might wish to use it in place of regular tomato paste in your favorite recipes to heat things up. It's especially good as a condiment to go along with baked or fried savories, or mix with your favorite creamy cheese, such as goat cheese or cream cheese to spread on some crackers.
Spicy Sun-Dried Tomato PasteRelated:
12 sun-dried tomatoes
2 - 4 dried red chillies
2 small tomatoes, seeded and chopped
1/2 - 1 teaspoon of red pepper flakes
sea salt to taste
1 teaspoon of olive oil
Begin by soaking the sun-dried tomatoes and dried chilies in hot or boiling water for 20 minutes. Drain and transfer to a food processor along with the chopped tomatoes, red pepper flakes and salt. Process until smooth. Heat the oil over medium-low heat. When hot, fry the paste for a few minutes, stirring frequently, until it is slightly thickened.
Yields roughly a scant cup.
Red Chili and Vinegar Paste
Quick and Easy Tomato Chutney
Fresh Tomato Chutney
On the top of the reading stack: Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen
by Monica BhideAudio accompaniment: Kiss My Arp
by Andrea Parker
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