Cherry Tomato Spread

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Cut tomatoes in half, saving all of the juice.

3. 3

   Chop garlic.

4. 4

   In a bowl mix tomatoes and juice, garlic, olive oil, pepper and cayenne pepper.

5. 5

   Put mixture in a small cast-iron pot and cook covered in the preheated oven for 1 hour.

6. 6

   Remove the lid and cook for 1 more hour, or until the juice has thickened. Stir occasionally and scrape down the tomatoes from the edges to prevent burning.

7. 7

   Cool and transfer to a tall bowl if using a stick blender for pureeing, or a food processor bowl.

8. 8

   Puree finely to a paste-like consistency.

9. 9

   Fill in an airtight container, pour a little bit of EVOO on top to seal, and refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.