Ketchup al la Greque!!
Also try stirring into pasta instead of using as ketchup, or simply eat with warm bread and feta cheese.
Ingredients
- 1 jar Odysea tomato perasti
- 300gr sun drenched tomatoes
- 200gr preserved red peppers
- 150/200ml extra virgin olive oil
- A touch of cinnamon
- Seasoning
Method
- Puree in a blender with the tomato perasti until smooth; gradually add the olive oil, cinnamon, salt, and pepper.
- These tomatoes may now be put in a sealed container and stored in the fridge, where they will keep for a week. They can also be covered with olive oil before being sealed and refrigerated and this way they will last about 3 to 4 weeks.