Spicy Tomato Spread Recipes

Steps:

• Add pancetta to a cold pan. Cook over medium heat, tossing occasionally, until pancetta just starts to crisp up, 4 to 5 minutes.
• Remove pepper stems and, if desired, seeds. Reserve 2 or 3 tablespoons of the oil.
• Separate salami pieces slightly and place in a food processor. Add the pancetta, chili oil, and Calabrian peppers. Pulse on and off until mixture is finely ground. Add olive oil and butter. Process until as smooth and spreadable as desired.
• Transfer spread to a bowl. Cover with plastic wrap and refrigerate, 8 hours to overnight, for best flavor.

Steps:

• Place all ingredients in a food processor. Pulse until it forms an almost paste like consistency but do not let mixture become liquid.
• Spoon into a serving dish and serve with warm bread.

Steps:

• Heat the oil in a medium pot or pan over medium-high heat. When the oil begins to swirl, add the tomatoes and capers and cook, stirring intermittently, so the tomato skins begin to sear and brown. Once the skins begin to burst, add the onions and red chili flakes. Season everything with a pinch of salt and a few grinds of black pepper. Cook, lightly stirring, until the onions are tender and the tomatoes release their juices, mashing them gently as you stir. Add the tomato paste, basil and garlic. Stir and cook until the tomato paste blends into everything, about 5 minutes. Lower the heat and simmer until the garlic is tender, about 10 minutes.
• Remove the basil leaves and discard. Pour the contents into a blender or use an immersion blender to blitz everything until smooth. Refrigerate and serve chilled as a dip.

Steps:

• Grate or mix in a blender all the ingredients.
• Pour to small bowl.
• Store in refrigerator for half an hour, until the mixture is cool.
• Serve with nachos, crackers, etc.

Steps:

• Cook the sausage in a skillet over medium heat until evenly browned and no longer pink. Drain. Reduce heat to low, and stir in the tomatoes and cream cheese until evenly blended. Cook just until heated through. Serve warm.

Steps:

• Blend the chillies, peppers, garlic, shallot and tomatoes in a food processor until smooth.
• Pour the purée into a stainless steel saucepan, add the sugar and vinegar, then bring to the boil, stirring from time to time. Reduce the heat and simmer for 40-60 mins until thick, stirring regularly, especially in the latter stages of cooking.
• Pour into large, warm sterilized jars then cool. This will keep for up to 2 weeks in the fridge.