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Sweet Tomato Spread

Posted by Special Request for Geri Plimpton

This sweet tomato spread is delicious and versatile! Use less fresh tomatoes for a thicker spread. Process in pulses for a chunky dip, or process until smooth for a healthy, fresh, “ketchup” or “pizza” sauce. Spread on crackers as is; add basil and any other italian spices you like and pour over zucchini “pasta.”

3 medium tomatoes

1 cup sun-dreid tomatoes packed in olive oil

2 cloves garlic

3-4 dates, pits removed

2 Tablespoons fresh lemon juice

sea salt to taste

hot pepper flakes to taste

(I have a large supply of jalepenos and habaneros from my garden that I dry on the windowsill during the fall and then grind coarsely in a coffee bean grinder, but feel free to experiment with cayenne pepper, fresh hot peppers, or whatever you have handy)

Combine all ingredients in a blender and process to desired texture.  Makes about three cups and keeps well in the refridgerator for 5 days.

Did you like this recipe?  Did you find a wonderful new way to use it?  I love your feedback – thanks!

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2 Comments to Sweet Tomato Spread

  1. sts's Gravatar sts
    May 29, 2010 at 6:19 am | Permalink

    You post informative articles. Bookmarked !

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