4 medium Plum tomatoes, oven-dried
1 tbsp Extra-virgin olive oil, divided
4 Shallots, or 1/2 medium onion, finely chopped
2 Cloves garlic, finely chopped
1 cup Canned pinto beans, drained
1 tbsp Sugar
2 tbsp Fresh lemon juice
1 tbsp White wine vinegar
2 tsp Fresh oregano, finely chopped or 3/4 tsp. dried
2 tbsp Fresh basil, finely chopped
Salt
White pepper
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Place oven-dried tomatoes in bowl of food processor fitted with metal blade. Pulse until coarsely chopped. Add 2 teaspoons of the olive oil and continue pulsing to a coarse puree.
Add shallots or onion, garlic, beans, sugar, lemon juice, vinegar, oregano, basil and remaining 1 teaspoon olive oil. Process to a smooth consistency. Add salt and white pepper to taste.
Transfer to a pate dish or individual ramekins. Serve at room temperature or cover with plastic wrap, refrigerate and serve, chilled. Makes 1 1/2 cups
To Make Oven-Dried Tomatoes: Cut tomatoes into 1 1/2-inch thick slices, baste lightly with olive oil and bake on parchment paper 1 1/2-2 hours at 150 degrees.
Recipe by: Diane Rozas Posted to MC-Recipe Digest V1 #635 by Aquasea221@aol.com on Jun 4, 1997
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