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Roasted tomato and pine nut pate
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Ingredients:
  • 1.5kg tomatoes, stem ends trimmed, quartered
  • 30.00 ml balsamic vinegar
  • 80ml olive oil
  • 12.50 gm caster sugar
  • 22.20 gm tomato paste
  • 100g pine nut
  • 2 cloves garlic, peeled and chopped
  • 1 large potato (about 350g), peeled, quartered
  • Crusty bread, to serve
  • Prosciutto, to serve
  • Parmesan, to serve
  • Black olives, to serve
Instructions:
  • Preheat your oven to 160°C. Arrange tomatoes in a large roasting pan in a single layer. In a small bowl, combine vinegar, 2 tablespoons of oil, sugar, and tomato paste, whisk until smooth. Pour the mixture over the tomatoes in the pan, toss to coat well, and season with salt and pepper. Roast the tomatoes for 1 1/2-2 hours until shriveled and charred. Once done, transfer the tomatoes with juices to a bowl and let cool. Reserve 12 pieces of tomato for serving.
  • Pulse pine nuts in a food processor until finely ground. Add tomatoes, their juices, and garlic, then blend until smooth.
  • Cook the potato in boiling, salted water until tender. Drain well, cool, and either rice the potato or mash it with a potato masher. Stir the mashed potato into the tomato mixture along with the remaining olive oil. Season with salt and pepper to taste. Transfer to a bowl and drizzle with extra oil.
  • Arrange the pate alongside the reserved tomato pieces, prosciutto, crusty bread, parmesan chunks, and olives for a stunning presentation.

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