Recipe for Tomato Spread with Chef Vincenzo Regine’s Oil

Drain the tomatoes and reserve their oil. Peel the garlic, remove the germ from the center of the clove, and then chop the garlic very finely. Cut the anchovies into large pieces.

Place all your ingredients in the bowl of your food processor, and blend until you achieve a smooth paste. While continuing to blend, gradually add the oil from the reserved tomatoes.

To finish, the tomato spread should have a creamy consistency, perfect for spreading. Your tomato spread is ready! You can serve it immediately or store it in the refrigerator for up to 6 days.