Guest guest Posted November 24, 2004 Report Share Posted November 24, 2004 Roasted Tomato stuffed with Pinoli Spinach Pate and young Dill From Chad SarnoMakes 4 cups or stuffs 8-10 tomatoes1 1/2 cups pine nuts2 cloves garlic2 tbsp lemon juice1/3 cup water1 tsp nutmeg1/2 tsp Celtic sea salt2 tbsp olive oil1 1/2 cups diced red bell pepper1 cup sun dried black olives, pitted and minced2 tbsp basil, fresh and minced3 tbsp fresh dill, minced1 1/2 tbsp fresh oregano, minced1 1/2 cups shredded baby spinachCombine pine nuts, garlic, lemon, water, nutmeg, salt and olive oil in food processor and process until smooth. Remove and mix in remaining ingredients by hand. Serve alone with crudités, or stuffed in tomatoes. Quote Link to comment Share on other sites More sharing options...
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