Portuguese Grilled Tomato Spread
Experience the smoky, sun-kissed flavors of Portugal with this Portuguese Grilled Tomato Spread, a rustic and vibrant condiment that’s perfect for any occasion. Made with fire-kissed ripe tomatoes, charred red bell pepper, and roasted garlic, this spread captures the essence of Mediterranean grilling. A touch of smoked paprika, red wine vinegar, and extra-virgin olive oil adds depth and richness, while freshly chopped parsley brightens every bite. Perfect as a spread for crusty bread, a dip for crackers, or a zesty companion to grilled meats and sandwiches, this versatile recipe is quick and easy to prepare, taking just 25 minutes from start to finish. Whether served warm or at room temperature, this Portuguese-inspired delight is guaranteed to steal the spotlight at your next gathering.
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Recipe Information
Ingredients
- 4 large ripe tomatoes
- 1 medium red bell pepper
- 3 cloves garlic cloves
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon red wine vinegar
- 1 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Preheat your grill or grill pan to medium-high heat.
Slice the tomatoes in half and place them cut side down on a baking sheet. Leave the bell pepper whole.
Peel the garlic cloves and set them aside.
Brush the tomatoes, bell pepper, and garlic cloves lightly with 1 tablespoon of olive oil.
Place the tomatoes cut side down and the whole bell pepper on the grill. Grill for 5-7 minutes, or until the tomatoes develop grill marks and soften.
Rotate the bell pepper as it cooks, ensuring that the skin chars evenly on all sides. This may take about 10-12 minutes.
Remove the grilled items from the heat. Transfer the tomatoes and garlic to a bowl to cool slightly. Place the bell pepper in a bowl, cover with plastic wrap, and let it steam for 5 minutes to loosen the skin.
Peel the skin off the bell pepper and remove the seeds. Chop the flesh into small pieces.
Add the grilled tomatoes, bell pepper, garlic, smoked paprika, sea salt, and black pepper to a food processor. Pulse until the mixture reaches a slightly chunky but spreadable consistency.
Drizzle in the remaining 2 tablespoons of olive oil and the red wine vinegar. Pulse again to combine.
Transfer the spread to a serving bowl and stir in the fresh parsley.
Taste and adjust seasoning if needed.
Serve warm or at room temperature with crusty bread, crackers, or as a condiment for sandwiches or grilled meats.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1975 mg | 86% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 20.9 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1844 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
