Lately, I had this as a little extra to the inevitable side of ciabatta bread at a good italian restaurant that I know. Well, now I’d like a bathtub full of this stuff and submerge in it, ok? Luckily, I’m in fairly good terms with the chef so I got the ingredients he uses – I hope I do him honor with my version.
Ingredients:1 cup dried tomatoes |
Method:Grind all the ingredients in a blender. Do several short pulses in order to make sure the result is not pasty but still very thick and a little chunky (1-2 mm pieces or so). Season to taste with salt and pepper and store in a clean jar in a dark and cool place (aka “fridge”) for about one week. Spread this on fresh (and preferably still warm) white bread. De-li-thio-tho! |
