Caviar with two types of tomato
Ingredients
For
4
personnes
- 1 fresh tomato
- 6 sun-dried tomatoes
- 1 clove of garlic
- 2 tablespoons of full-flavoured olive oil
- Pepper
Tip
Serve this tomato caviar as an appetiser with bread croutons – and why not try it with some aubergine caviar too? It’s a real treat!
Instructions
- Cut the tomato into quarters.
- Rehydrate the sun-dried tomatoes in boiling water and drain them (if you are using sun-dried tomatoes preserved in oil, simply drain them).
- Put all the ingredients into the food processor and blend until you have a smooth paste.
- Taste it, and add salt if necessary.
- Keep it chilled before serving on slices of toast as an aperitif, or in your pasta dishes.
Tip
Serve this tomato caviar as an appetiser with bread croutons – and why not try it with some aubergine caviar too? It’s a real treat!
We recommend...
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
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