Creamed tomato dressing

Ricardo Soares

Ricardo Soares

30th January 2011
Ricardo Soares

Creamed tomato dressing

BEGIN WITH COOKING THE PINENUTS IN OLIVE OIL UNTIL LIGHTLY GOLDEN, THEN
REMOVE PAN FROM STOVE AND BL

Ingredients

  • 500g PINE NUTS
  • 500ml OLIVE OIL
  • 2 PLUM TOMATOES - PEELED & CORE REMOVED, LEFT WHOLE
  • 3 tablespoons MAJORAM LEAVES
  • 1 small CLOVE GARLIC - CRUSHED
  • 1 tablespoon CASTOR SUGAR
  • 2 tablespoon BABY CAPERS - WASHED TO REMOVE BRINE
  • 10 pieces SUNDRIED TOMATO
  • 50m BALSAMIC VINEGAR OR RED WINE VINEGAR
  • SEA SALT AND MILLED WHITE PEPPER TO TASTE

Method

BEGIN WITH COOKING THE PINENUTS IN OLIVE OIL UNTIL LIGHTLY GOLDEN, THEN REMOVE PAN FROM STOVE AND BLAST CHILL BOTH NUTS AND OLIVE OIL TO COOL QUICKLY AND PREVENT COLOURING FURTHER. WHEN COOL, PLACE PINENUTS AND OLIVE OIL INTO A LIQUIDIZER ALONG WITH ALL REMAINING INGREDIENTS, BLEND UNTIL SMOOTH AND CREAMY.PLACE INTO A SUITABLE CONTAINER, COVER. DATE/LABEL AND REFRIGERATE FOR UP TO 1 WEEK. THIS SAUCE MUST BE TAKEN OUT OF THE FRIDGE AT LEAST 30 MINUTES BEFORE USE AS IT NEEDS TO BE AT ROOM TEMPERATURE FOR THE BEST TASTE.

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