Roasted tomato and pine nut pate
Roasted tomato and pine nut pate is a rich and versatile spread made from sweet roasted tomatoes, nutty pine nuts, and creamy potato. It's perfect for appetizers, sandwiches, and as a topping for grilled dishes.
Cook time 120 min
Prep time 15 min
Ingredients:
6 tomatoes1 tbsp vinegar
2 tsp sugar
1 tbsp tomato puree
1/3 cup pine nuts
2 garlic cloves
1 potato
Roasted tomato and pine nut pate is a delicious, rich, and versatile spread that's perfect for appetizers, sandwiches, or even as a topping for grilled meats or vegetables. This homemade pate leverages the natural sweetness of roasted tomatoes and the nutty flavor of pine nuts to create an unforgettable taste sensation.
Instructions:
- Preheat your oven to 375°F (190°C).
- Wash the 6 tomatoes and cut them into halves.
- Place them on a baking sheet with the cut side up.
- Drizzle a little olive oil over the tomatoes.
- Roast in the preheated oven for about 25-30 minutes, until they are soft and slightly caramelized.
- While the tomatoes are roasting, lightly toast the 1/3 cup of pine nuts in a dry skillet over medium heat. Stir frequently to avoid burning. This should take about 3-5 minutes until they are golden brown and fragrant. Set aside to cool.
- Peel the potato and cut it into small chunks.
- Place the potato pieces in a pot with enough water to cover them. Bring to a boil and cook for about 15 minutes or until the potato is tender. Drain and let cool slightly.
- Wrap the 2 garlic cloves (with their skins on) in aluminum foil and place them in the oven with the tomatoes for the last 15 minutes of roasting. Once done, allow them to cool slightly before peeling.
- In a food processor, combine the roasted tomatoes, cooked potato, peeled roasted garlic, 1 tbsp vinegar, 2 tsp sugar, 1 tbsp tomato puree, and the toasted pine nuts.
- Process until smooth, pausing to scrape down the sides as needed to ensure everything is well incorporated.
- Taste the pâté and adjust seasoning if needed with salt and pepper to your liking. Optionally, add more vinegar or sugar if you prefer a more tangy or sweet flavor.
- Once smooth and well-seasoned, transfer the pâté to a serving bowl.
- For best results, cover the pâté and allow it to chill in the refrigerator for at least an hour before serving. This allows the flavors to meld together.
- Serve the roasted tomato and pine nut pâté with crusty bread, crackers, or fresh vegetable sticks for dipping.
Congratulations! You've just made a sumptuous roasted tomato and pine nut pate. The combination of roasted tomatoes, garlic, and pine nuts results in a rich, flavorful, and healthy spread that's sure to impress. Enjoy it on a crusty baguette, mixed into pasta, or as a unique addition to your favorite dish.
Roasted tomato and pine nut pate FAQ:
Roast the tomatoes in a preheated oven at 375°F (190°C) for about 25-30 minutes, until they are soft and slightly caramelized.
Yes, you can substitute pine nuts with cashews or walnuts; however, the taste will vary slightly. Make sure to toast any substituted nuts to enhance their flavor.
Store the pâté in an airtight container in the refrigerator for up to 5 days. For longer storage, consider freezing it for up to 3 months.
Serve the pâté with crusty bread, crackers, or fresh vegetable sticks for dipping. It also pairs well as a spread on sandwiches.
The potato is cooked when it is fork-tender, which usually takes about 15 minutes of boiling. You should be able to easily pierce it with a fork.
Cooking Tips:
- Choose ripe, juicy tomatoes for the best flavor and caramelization during roasting.
- Toast the pine nuts lightly before blending to enhance their natural nuttiness.
- For an extra smooth texture, you can strain the pate through a fine-mesh sieve after blending.
- Store the pate in an airtight container in the refrigerator. It can last up to a week.
- Feel free to experiment with additional herbs such as basil or rosemary to customize the flavor to your liking.
Nutrition Facts
6 ServingsCalories 120kcal
Protein 3.14g
Carbohydrates 14g
Fiber 2.66g
Sugar 6g
Fat 6g
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