Sun Dried Tomato Paste Recipe

Description

I wanted to welcome the weekend with a delicious breakfast. Since the tomato season is over, we no longer buy tomatoes from the store. I don t have such strict rules for every vegetable, but I can t eat tomatoes out of season due to the loss of flavo
I wanted to welcome the weekend with a delicious breakfast. Since the tomato season is over, we no longer buy tomatoes from the store. I don't have such strict rules for every vegetable, but I can't eat tomatoes out of season due to the loss of flavor. We couldn't find delicious soft tomatoes even in summer, but they are a little more edible compared to winter tomatoes. When tomatoes are not in the house, especially at our breakfast table, I fill the place of tomatoes with either the tomato grater I prepared in the summer or with dried tomatoes. When dried tomatoes are in front of my eyes, I feel the desire to try different recipes. This recipe is also one of the best results from my experiments. We are patients, so to speak, you are yourself. It suits cheese incredibly well, especially when you have toast with it, you don't look at other things for breakfast. Changes You Can Make on the Recipe Dried tomatoes are usually salted, dried by salting. Therefore, there is no extra salt in the recipe. But if you use unsalted dried tomatoes, you can add salt. I usually make it with hazelnuts, but if you wish, you can use walnuts instead of hazelnuts or a combination of hazelnuts and walnuts. Similarly, you can use dill instead of parsley or a combination of both. Storage Conditions You can store dried tomato paste in a jar with a lid in the refrigerator for up to 5-6 days. Enjoy the recipe Ingredients: 15 slices of sun dried tomatoes, 1/2 cup of hazelnuts or walnuts, 1 handful chop of parsley, 2-3 tbsps of olive oil. Preparation: Put tomatoes into hot water and set aside for 15-20 mins. and then drain, Put tomatoes, hazelnuts and parsley in a food processor and chop until it becomes a paste, Transfer into a service plate and pour olive oil on top. Bon appetit