A delicious way to add colour and flavour to your dish.
Cherry Tomato spreads not only adds a flavour but also enhances the the look of the dish with its vibrant colour. They can be served as a spread on a toast, as a side dish with some crunchy bread, as a topping on your bruschetta and even to add flavours to your Avocado toast.
Cherry tomatoes are small tomatoes which are eaten raw in various salads or used as garnish on the toasts. They come in various colours and all have a very different and distinct flavour. Red cherry tomatoes which I have used in this recipe are slightly sweet in taste.
Balsamic Vinegar is a delicate blend of sweet and sour flavour which is derived from the reduction of unfermented grape juice. It has a dark colour which gives richness to the spread.
Lemon Juice is extracted from fresh lemons and has a sour taste which helps in cutting any extra sweetness added to the recipe. It helps in creating a balance of flavours.
Honey is added in little quantity to provide a thickness to all the liquid ingredients and binding them together. For VEGAN option you can totally replace it with maple syrup or any other syrup of choice.
Black Pepper is crushed using a mortar, or you can use market bought crushed pepper. It will give some spice to the sweet and tangy spread.
Pink Salt is my preference for any recipe, I use Himalayan Pink salt for most of my dishes but you can aslo use regular salt or any other substitute as per your choice.
Italian Herbs is the mix of dried Parsley, Oregano and Basil, you can also use fresh herbs.
This is a healthy quick and easy recipe, without any oil, which is filled with flavours and can be used directly on the toast without adding any other ingredients.
Cherry Tomato spread has to be stored in refrigerator and can last for 1 week.
Ingredients:
Red Cherry Tomatoes - 1 Cup
Balsamic vinegar - 1 1/2 Tbsp.
Lemon juice - 1 Tbsp.
Honey - 1/2 Tbsp. (VEGAN substitute - Maple Syrup)
Crushed black pepper - 1 Tsp.
Pink salt - 1 Tsp.
Italian herbs - 1 Tsp. (Optional)
Recipe:
Wash cherry tomatoes, add them in a hot pan, cover it and cook for 5 mins. on medium flame. Once the tomatoes skin starts sputtering turn the flame low.
Add all the other ingredients and mix well.
Cook on low flame for additional 2 mins.
Storage:
Let it cool completely and store in a glass jar with lid. Refrigerate and use with in one week of preparation.
