Recipe: Diffusion de Tomate Provençal (Provençal Tomato Spread)
Makes about 2 ½ cups
4 tablespoons olive oil
1 medium red bell pepper, peeled, finely chopped
1 large onion, finely chopped (1 ½ cups)
3 to 4 large cloves garlic, finely chopped
2 medium tomatoes, concassé (see note)
6 to 8 sun-dried tomatoes, chopped (¾ cup)
12 Niçoise olives or another rich black olive, chopped
¾ tablespoon capers, chopped
2 cups chopped fresh basil
Coarse sea salt, black pepper
In a small sauté pan, warm oil over medium heat. Add bell pepper, onions and garlic, and cook until soft. Add chopped tomatoes, sun-dried tomatoes, olives and capers and cook gently. Remove from heat. When cool, add basil. Add salt and pepper to taste.
Note: Concassé refers to peeled, seeded and finely chopped tomatoes. Use good tomatoes; do not substitute canned tomatoes or the texture will be mushy and the flavor flat.
Serving note: This spread is great with crackers or bread, or seared or grilled fish.
From "The Sharper Your Knife, The Less You Cry: Love, Laughter and Tears at the World's Most Famous Cooking School" by Kathleen Flinn.
Copyright © 2007 The Seattle Times Company
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