Well we just arrived in Texas y’all, actually we arrived two days ago (when I wrote this), and I’ve been too busy having fun to post. Forgive me?
We’re getting that last-minute 3-day vacation in before full speed ahead into the new school year and more importantly – way more importantly - football starts soon and life’s about to get busy. I’m brewing up some fun shareable recipes perfect for game day, fall afternoons and recovery days (talk about important!)
Until then, I’m keeping it short with a few shots I’ve snapped and a classic dish in the making – inspired by Swedish friend from a Spanish cuisine. We’re global around here.
With the help of her memory, my pestling muscle, and both our tasting skills, I’d say this one’s a winner.
Prep Time: 5 minutes
Ingredients (3-4 servings)
- 4 small tomatoes (2 Roma tomatoes) quartered
- 2-3 tsp good quality extra virgin olive oil
- 1/4 tsp sea salt
- freshly ground black pepper
Smash tomatoes with the mortar and pestle (or alternatively add to a food processor and pulse a few times)
Once a mushy (jam-like) texture, stir in salt and oil.
Serve atop toast, with avocado, eggs, fish, chicken or even pasta.