Tomato Spread
The hearty spread with tomatoes provides children with a cholesterol‑low way to get plenty of magnesium – good for performance.
Ingredients
- 25 g dried tomatoes in oil (4 dried tomatoes)
- 30 g small onions (1 small onion)
- 0.5 bunch Basil
- 1 sprig thyme
- 100 g tofu
- 10 black olives (pitted)
- Salt
- Pepper
- 50 g mixed bread (1 slice) per serving
- 30 g salami (1 slice) per serving
- 30 g cherry tomatoes (1 handful) per serving
Instructions
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1.
Drain the tomatoes over a small bowl and catch the oil. Dice the tomatoes very finely.
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2.
Peel and dice the onion finely. Take 1 tsp of the tomato oil and heat it in a non‑stick pan. Sauté the onions until golden yellow.
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3.
Wash, dry, and strip the basil and thyme leaves. Cut the tofu into cubes.
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4.
Add the tomatoes, onions, olives, basil, thyme, and tofu to a tall container. Add 4 tbsp of tomato oil and blend everything finely with an immersion blender. Season with salt and pepper.
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5.
For each serving take 1½ tbsp of the spread, spread it on one slice of bread, top with one slice of salami, and serve with cherry tomatoes. (Store any remaining spread in the fridge and use within a week.)
