This was a quick recipe I posted on Instagram last week. I was playing around in the kitchen trying to use up some fresh tomatoes from my friend’s garden, and adapted a Bon Appetit recipe to what I had in my fridge. The chipotle peppers give this spread a smoky kick and it’s a great way to make use of late-summer tomatoes.
Capsaicin in the chipotle peppers keeps the blood flowing! Good circulation means the nutrients in your food are getting where they need to go and the waste in your body is carried out. The increased blood flow helps lower blood pressure and reduce cholesterol as well. Adding to a base of heart-healthy tomatoes = match made in heaven.
Enjoy as a veggie dip or spread on sourdough! I like it with feta, parsley, and an extra drizzle of olive oil 😋
- 1 lb plum or roma tomatoes, cored
- 2-3 chipotle peppers in adobo sauce
- ⅓ cup toasted walnuts
- 2 tbsp chopped basil
- 1 tsp minced garlic
- 2½ tbsp olive oil
- 1½ tsp lemon juice
- Pinch of salt and pepper
- Roast tomatoes at 450° for 30 minutes on a parchment-lined baking sheet. Let cool until you can comfortably handle them.
- Add all ingredients to blender (my single Ninja cup was perfect) or a mini food processor and blend until silky smooth.