Sun-dried tomatoes + Dried chilli peppers + Fresh tomato = A finger-licking good Tomato spread
It is fresh tomato season here where I live, but I had a dozen little sun-dried tomatoes sitting in a jar from last winter's pantry stash that I was itching to use up. Sheela's recipe calls for dried chili peppers to add to the goodness (I have a stash of those too, a gift from a friend who brought them from New Mexico).
If you live someplace with plenty of sunshine and maybe a roof or courtyard to lay out stuff to dry, you can make your own sun dried tomatoes. The drying concentrates the sweet tomato goodness, and sun-dried tomatoes can be used to add wonderful flavor to a huge variety of recipes.
This is how I made the spread, inspired by Sheela's recipe
1. Place 10-12 sun-dried tomatoes and 2-4 dried chilli peppers in a bowl. Cover with boiling water and let them steep for 10-15 minutes.
2. Drain off the water and place the re-hydrated chillies and tomatoes into a food processor.
3. Add one chopped de-seeded fresh tomato, a pinch of red pepper flakes (optional) and salt to taste. Process into a smooth paste.
4. Heat 1 T oil (I used gingelly/untoasted sesame oil) in a small pan and fry the paste for a few minutes until it comes together.
Sheela offers many delicious ways to use this spread. The day I made this, I served it with dosas. The next day, I used the leftover spread in a sandwich with cream cheese and slices of fresh, ripe tomato. The tomato overload sandwich was such a perfect summer treat!
This goes to MBP: Less is More.
Some other delicious condiments with few ingredients:
Shyam's Quick Mango Avakkai (Green mangoes, Fenugreek seeds, Mustard seeds, Chilli powder)
Anjali's Lime Peel Pickles (Lime peel, Mustard seeds, Red chilli powder, Sambar powder)
Shilpa's Morambo (Mango/Pineapple, Sugar, Cardamom)
I'll be back in a few days with something sweet!