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Proven├žal Tomato Spread (Diffusion de Tomate Proven├žale)

Posted On November 27th, 2013 Author Lia Rinaldo

Provençal Tomato Spread (Diffusion de Tomate Provençale)
Makes about 2 1/2 cups, From Kathleen Flinn from her book The Sharper Your Knife, The Less You Cry

4 tbsp olive oil
1 medium red bell pepper, peeled, finely chopped
1 large onion, finely chopped
3-4 cloves of garlic, finely chopped
2 medium tomatoes, concassé (peeled, seeded & finely chopped)
6-8 sun dried tomatoes, chopped
12 Niçoise olives, chopped (I used Kalamata)
3/4 tbsp capers, chopped
2 cups chopped fresh basil
Coarse sea salt, fresh ground black pepper

1. In a small sauté pan, warm the oil over medium heat. Add bell pepper, onions, and garlic and cook until soft. Add the chopped tomatoes, sun-dried tomatoes, olives, and capers and cook gently. Remove from heat. When cool, add the basil. Add salt and pepper to taste.

That's it! This one is all in the chopping. Serve on a fresh, crusty slice of bread. So good!

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