Spicy Tomato-Spelt Spread
The pithy spread impresses with a particularly high content of satiating and intestinal-healthy dietary fibres. And it exudes a pizza-spicy aroma due to the aromatic combination of tomatoes, garlic, olives and basil. Especially in the Mediterranean countries, basil is considered a herb against flatulence, bloating and loss of appetite.
Basil in the plant pot is practical, but in terms of aroma it is only an emergency solution compared to the open field bunches. If you do not use the whole bunch, you can freeze the leftovers finely chopped without any problems.
(Percentage of daily recommendation)
| Calorie | 130 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 1.7 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 446 mg | (11 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 oz sun-dried Tomatoes (in oil)
- 1 small onion
- 1 garlic clove
- ¾ cup Tomato juice
- 3 ozs Whole spelt seeds
- 1 Tbsp black olives (pitted)
- ½ bunch Basil
- 1 Tbsp Tomato paste
- salt
- peppers
Preparation steps
Drain the sun-dried tomatoes in a small strainer set over a small bowl, then very finely chop.
Peel the onion and garlic and chop finely.
Heat 1 tablespoon of the oil from the sun-dried tomatoes in a pot over medium heat. Sauté onion and garlic until translucent.
Add the tomato juice and spelt and stir with a whisk. Cook over low heat for 5 minutes, then remove from heat and allow to swell for 5 minutes.
Meanwhile, finely chop the olives.
Rinse the basil, shake dry, pluck leaves and set aside some for garnish. Cut remaining basil into very thin strips.
Stir olives, basil, tomato paste and sun-dried tomatoes into the spelt mixture.
Generously season the spelt mixture with salt and pepper, puree with an immersion blender and let cool. Garnish with reserved basil and serve.