Ingredients
- 8 ounces manchego cheese
- sliced into small cubes
- 14 cup walnuts
- toasted
- 12 lb ripe tomatoes
- sliced in half then pureed (the best quality and organic
- freshly picked are best!)
- 2 tablespoons Spanish olive oil
- 2 sprigs fresh rosemary
- leaves removed and minced (fresh!)
- cracked black pepper
- to taste
- sea salt
- to taste
Instructions
- Note: you can puree the tomatoes by hand using a cheese grater or use a mini food-processor.
- If doing by hand, discard the tomato skins.
- For convenience, I used a food processor.
- Toast the walnuts for 5 minutes in a 350 degree oven.
- Set aside to cool.
- Place all the ingredients in a non-reactive bowl and stir to combine.
- Serve immediately.
- This is wonderful on crusty artisan bread!
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