A restaurant-style addition to your boards and mezze meals. Calabrian chiles taste medium-hot with a subtle sweet and smoky flavor. Together with garlic, thyme and wine they complement the deep tomato and briny olive flavors. Serve in a bowl with picks.
2 Tbsp. olive oil
3 Tbsp. Contadina® Tomato Paste
4 jarred whole Calabrian chilis, minced (or about 2 Tbsp. paste or chopped)
3 strips (about 1/2 x 2-inches each) lemon zest, divided
4 sprigs fresh thyme, plus more for garnish
1 large clove garlic, minced
1/2 cup dry white wine, such as Sauvignon Blanc
1 jar (10 oz.) Del Monte® Manzanilla Olives, drained
Heat oil in a 10-inch skillet over medium heat. Add tomato paste, chilis, 2 lemon zest strips, thyme and garlic; cook about 1 minute, stirring constantly, until fragrant.
Add wine; stir to form a sauce and loosen any paste from the pan. Bring just to a simmer.
Add olives; cook 2 to 3 minutes, stirring frequently, until sauce thickens slightly and starts to cling to the olives. If too thick, add a little olive oil or wine to loosen the sauce. Transfer to a bowl and garnish with remaining lemon zest strip and fresh thyme. Serve with picks.
Serve olives on ricotta crostini. Heat oven to 450°F. Brush diagonal-cut slices of baguette on both sides with olive oil. Place on a baking sheet and toast 4 to 5 minutes, until golden. Flip and toast 3 to 4 minutes, until golden. Cool, then spread ricotta cheese on crostini and top with marinated olives. Garnish with grated lemon zest, if desired.
Freeze extra tomato paste. Spoon any remaining paste from can onto plastic wrap. Fold wrap over paste and lightly form into a log by rolling on a flat surface; twist ends and freeze. Then, simply unwrap and carefully slice off desired amount. Wrap and return any remaining paste to freezer. Paste will keep 2 months in the freezer.