CHERRY TOMATO SPREAD

CHERRY TOMATO SPREAD image

Categories Tomato

Number Of Ingredients 8

1¾ pound ripe cherry tomatoes
6 garlic cloves
¼ cups olive oil
1 teaspoon salt
Freshly ground pepper
1 pinch cayenne pepper
Extra-virgin olive oil
You also need: A small cast-iron Dutch oven

Steps:

Preheat oven to 400 degrees F. Cut tomatoes in half, saving all of the juice. Chop garlic. In a bowl mix tomatoes and juice, garlic, olive oil, pepper and cayenne pepper. Put mixture in a small cast-iron pot and cook covered in the preheated oven for 1 hour. Remove the lid and cook for 1 more hour, or until the juice has thickened. Stir occasionally and scrape down the tomatoes from the edges to prevent burning. Cool and transfer to a tall bowl if using a stick blender for pureeing, or a food processor bowl. Puree finely to a paste-like consistency. Fill in an airtight container, pour a little bit of EVOO on top to seal, and refrigerate.