The sun-dried tomato pâté in oil is prepared in no time and requires no cooking. Perfect for bruschetta or even to dress pasta. The recipe is quick and we can use the Thermomix to prepare it, or a classic blender.
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Sun-Dried Tomato Pâté
- 3.5 oz sun-dried tomatoes in oil
- 3.5 tbsp extra virgin olive oil
- 0.7 oz blanched almonds
- 10 leaves basil
- 2 fillets anchovies in oil
- 1 clove garlic
- 1 tsp capers
- 1 pinch salt
- 1 pinch chili pepper
Equipment
- 1 Food Processor Thermomix tm31 – tm5 – tm6 – tm7
- 1 Jar
Preparation of Sun-Dried Tomato Pâté
WITH THERMOMIX: Place the almonds in the bowl along with the basil, anchovies, garlic, capers, and chili pepper. Blend for 5 seconds at speed 10. Scrape down the sides with a spatula, and if necessary, repeat the process.
Now add the drained sun-dried tomatoes, oil, and salt. Blend for 20 seconds at speed 7. Check if the consistency is to your liking, or repeat the process at speed 5 for 10 seconds.
Once ready, transfer the mixture to a glass jar and cover the surface with a drizzle of oil.
WITHOUT THERMOMIX: Place the almonds in the blender bowl along with the basil, anchovies, garlic, capers, and chili pepper. Blend for a few seconds. Scrape down the sides with a spatula or spoon, and if necessary, repeat the process.
Now add the drained sun-dried tomatoes, oil, and salt. Blend well and check if the consistency is to your liking, or repeat the process. Once ready, transfer the mixture to a glass jar and cover the surface with a drizzle of oil.
NOTES
The pâté that is not consumed immediately can be stored in the refrigerator for a few days in a jar, covering the surface with oil.
If you do not prefer, you can omit the anchovies or any other ingredient you do not like.
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