Active Time

　　15 min

　　Total Time

　　15 min

　　Opening a can of tomato paste just to use a tablespoon or two for a recipe can be something of a drain on one's culinary resources—do you ever remember to use the rest of the can? This recipe is the delicious solution. Leftover tomato paste (from our Sausage–Stuffed Potatoes with Green Salad) gets puréed with roasted red peppers, walnuts, and garlic to become a luscious, deeply flavored spread. This easy recipe makes a lot, so it's perfect for a party. And it's so good that it's even worth cracking open a fresh can (it will taste just fine if you use the whole thing).

Ingredients

　　2 garlic cloves

　　1/2 cup plus 1 tablespoon tomato paste (one 6-ounce can or a little less)

　　1 (12-ounce) jar roasted red peppers, rinsed and patted dry

　　2/3 cup walnuts (2 ounce)

　　1 (5-inch) piece of baguette, crust discarded, bread torn into pieces (1 rounded cup)

　　1/2 cup extra-virgin olive oil

　　1/2 teaspoon ground coriander

　　1/2 teaspoon cayenne

　　1/3 cup finely chopped cilantro or parsley

Accompaniments:

　　Mince and mash garlic to a paste with 1 teaspoon salt. Purée remaining ingredients with garlic paste in food processor until almost smooth. Season with salt.

　　Cooks’ note:

　　Spread can be made 5 days ahead and chilled. Bring to room temperature before serving.