Spicy Sun-Dried Tomato Paste

This fiery paste made with a small number of ingredients is so easy to prepare but just bursting with tomato and chili flavor. It was Nupur who introduced me to the recipe, and ever since I made it to go along with chickpea flour pancakes with crushed peas and cilantro, I was hooked. I prepared a batch to go along with chickpea and brown rice patties.

The serving possibilities are many and varied. You might wish to use it in place of regular tomato paste in your favorite recipes to heat things up. It's especially good as a condiment to go along with baked or fried savories, or mix with your favorite creamy cheese — such as goat cheese or cream cheese — to spread on some crackers.

Spicy Sun-Dried Tomato Paste

Recipe by Lisa Turner From One Hot Stove Published on July 29, 2009 Simple fiery paste spread bursting with tomato and chili flavors — delicious for serving as a chutney for Indian flatbreads or as a sandwich spread Print this recipe Ingredients: 12 sun-dried tomatoes (not oil-packed) 2 to 4 dried whole red chilies 1 large tomato, seeded and chopped 1/2 to 1 teaspoon dried red pepper flakes 1/2 teaspoon sea salt, or to taste 1 teaspoon olive oil Instructions: Begin by soaking the sun-dried tomatoes and dried chilies in hot or boiling water for 20 minutes. Drain and transfer to a food processor along with the chopped tomatoes, red pepper flakes and salt. Process until smooth. Heat the oil over medium-low heat. When hot, fry the paste for a few minutes, stirring frequently, until it is slightly thickened. Let cool before using. Refrigerate in a sealed container for up to a month. Makes 1 cup

Related:
Red Chili and Vinegar Paste
Quick and Easy Tomato Chutney
Fresh Tomato Chutney

On the top of the reading stack: Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen by Monica Bhide

Audio accompaniment: Kiss My Arp by Andrea Parker

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