red pepper and tomato spread red pepper and tomato spread Israeli Kitchen This recipe makes good use of overripe tomatoes. (Photo: Sarah F. Berkowitz)

Spicy tomato and red pepper spread

A fresh, flavorful tomato spread that doubles as homemade marinara.

Print
  • Yield: 2 cups
  • Prep time: 10 minutes
  • Cook time: 30 minutes

I don't know what goes on in other kitchens, but I constantly end up with tomatoes that are just too soft for salads. Those overripe tomatoes and peppers that have gone a little soft are perfect for this spread. It'll take you just minutes to prepare, and you'll end up with an absolutely delicious and versatile spread that doubles as a healthy, tasty chip dip or marinara for pizza and pasta.

You can definitely change up the ingredients, using chili peppers, different varieties of tomatoes, and spicing the spread to your liking.

Ingredients

  • 5 ripe tomatoes
  • 1 medium yellow onion
  • 4 garlic cloves
  • 1 red bell pepper
  • Juice of 1/2 lemon
  • Splash of olive oil
  • 4 fresh basil leaves
  • 1/4 teaspoon cayenne pepper or chili powder
  • Salt and pepper to taste

Directions

Preheat oven to 375° F. Line baking sheet with parchment paper.

Slice tomatoes and pepper in half. Place face down on baking sheet.

Slice onions into quarters and place on baking sheet. Add garlic cloves.

Bake for 30 to 40 minutes or until vegetables are nicely roasted. (If easily removable, separate and discard tomato and pepper skins. This step is not critical.)

tomatoes and onions before roastingRoast tomatoes and onions for 30-40 minutes before adding to food processor. (Photo: Sarah F. Berkowitz)

Place roasted vegetables into food processor and add remaining ingredients. Pulse until blended.

Taste and add more seasoning if desired.

Related Topics: Appetizers, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
comments powered by Disqus