Dried Tomato Torta Recipe | Nutritional Therapy for IBD

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Recipes

Dried Tomato Torta

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Ingredients

1 cup unsalted butter at room temperature

1 cup strained SCD yogurt (yogurt that you put in a lined strainer for a few hours to let the liquid drain off.

1 cup grated parmesan cheese

½ cup dried tomatoes packed in oil, drained (reserve oil)

2 TBSP oil from dried tomato packed in oil

227 grams unsalted butter at room temperature

237 ml strained SCD yogurt (yogurt that you put in a lined strainer for a few hours to let the liquid drain off.

100 grams grated parmesan cheese

120 grams dried tomatoes packed in oil, drained (reserve oil)

2 TBSP (30 ml) oil from dried tomatoes packed in oil

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Dietary Therapies

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free & Minimal Lactose

Meal Type

Condiments, Sauces & Dips

Occasion

Applicances

Cuisine

Disease state

Recipe PDF

Instructions

With electric mixer or food processor, beat yogurt, butter, and parmesan cheese until very smoothly blended.
Whirl tomatoes, oil, and about ½ cup (118 ml) of the cheese mixture in a blender until tomatoes are very smoothly puréed.
Scrape purée back into bowl with remaining cheese mixture and beat to blend.
Cover and chill for about 20 minutes, or until firm enough to shape.