Ingredients
Scale
- 4–5 ripe tomatoes, chopped (or about 2 cups)
- 1 cup chicken or vegetable broth
- 2 tablespoons olive oil
- 1 chopped onion
- 3 garlic cloves, minced
- 2 diced bell peppers (red or yellow)
- 8 ounces cream cheese, softened
- 1 tablespoon agar-agar powder
- fresh basil leaves
- dried oregano
Instructions
- In a large saucepan over medium heat, drizzle 2 tablespoons of olive oil.
- Add 1 chopped onion and 3 minced garlic cloves.
- Sauté until fragrant—about 3-4 minutes—until the onions are translucent.
- Toss in 2 diced bell peppers (red or yellow) into the pan.
- Stir well and cook for another 5 minutes, allowing those peppers to soften up just enough but still maintain their crunch.
- Chop up 4-5 ripe tomatoes (or about 2 cups).
- Add them into your veggie medley along with 1 cup of chicken or vegetable broth.
- Bring this mixture to a gentle boil.
- Once boiling, lower the heat and stir in 8 ounces of softened cream cheese until melted and well combined.
- Sprinkle in 1 tablespoon of agar-agar powder while continually stirring.
- Allow it to simmer on low heat for about 5-10 minutes until thickened.
- Season with salt, pepper, fresh basil, and oregano!
- Serve your Tomato Twiddle hot over pasta, rice, or even crusty bread!
- Garnish with fresh basil leaves if you're feeling fancy.
Notes
Store Tomato Twiddle in airtight containers for maximum freshness.
Reheat gently on the stovetop for even warmth throughout.
Serve with fresh basil garnish for added flavor.
Use ripe tomatoes for optimal taste enhancement in the dish.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 150 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg