Recipe Roasted tomato and pine nut pate : Practical and Delicious

Recipe Roasted tomato and pine nut pate : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Roasted tomato and pine nut pate. You are currently reading Recipe Roasted tomato and pine nut pate : Practical and Delicious. This recipe is the creation of the chef Leanne Kitchen. Recipe Roasted tomato and pine nut pate requires 15m, cook 2h and serve 6. Caution: allergy Contains gluten, peanuts, tree nuts, milk and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

12 Ingredients

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  1.5kg tomatoes, stem ends trimmed, quartered
  
  
  


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  1 1/2 tbsp balsamic vinegar
  
  
  


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  1/3 cup (80ml) extra virgin olive oil, plus extra, for drizzling
  
  
  


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  2 1/2 tsp caster sugar
  
  
  


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  1 tbsp tomato paste
  
  
  


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  2/3 cup (100g) pine nuts
  
  
  


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  2 cloves garlic, peeled and chopped
  
  
  


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  1 large potato (about 350g), peeled, quartered
  
  
  


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  Crusty bread, to serve
  
  
  


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  Prosciutto, to serve
  
  
  


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  Parmesan, to serve
  
  
  


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  Black olives, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 160°C. Place tomatoes in a single layer in a large roasting pan. Whisk vinegar, 2 tablespoons oil, sugar and tomato paste in a small bowl until smooth. Pour mixture over tomatoes in pan, toss to coat well then season to taste with salt and pepper. Roast tomatoes for 1 1/2-2 hours or until shriveled and charred around edges. Transfer to a bowl with juices and cool. Set aside 12 pieces of tomato for serving.
  
  
  


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  Step 2
  
  
  
  
  Process pine nuts in a food processor until ground. Add tomatoes, juices and garlic and process until a smooth paste forms.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, cook potato in boiling, salted water until tender. Drain well and cool. Push potato through a potato ricer or mash well with a potato masher then stir into tomato mixture with remaining olive oil. Season to taste with salt and pepper. Transfer to a bowl and drizzle with extra oil.
  
  
  


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  Step 4
  
  
  
  
  Serve pate with reserved tomato pieces, prosciutto, crusty bread, chunks of parmesan and olives.
  
  
  

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