Manchego Con Tomates Y Romero

• 8 ounces manchego cheese, sliced into small cubes
• 14 cup walnuts, toasted
• 12 lb ripe tomatoes, sliced in half then pureed (the best quality and organic, freshly picked are best!)
• 2 tablespoons Spanish olive oil
• 2 sprigs fresh rosemary, leaves removed and minced (fresh!)
• cracked black pepper, to taste
• sea salt, to taste

1. Note: you can puree the tomatoes by hand using a cheese grater or use a mini food-processor.
2. If doing by hand, discard the tomato skins.
3. For convenience, I used a food processor.
4. Toast the walnuts for 5 minutes in a 350 degree oven.
5. Set aside to cool.
6. Place all the ingredients in a non-reactive bowl and stir to combine.
7. Serve immediately.
8. This is wonderful on crusty artisan bread!

manchego cheese, walnuts, tomatoes, spanish olive oil, rosemary, cracked black pepper, salt

Taken from www.food.com/recipe/manchego-con-tomates-y-romero-482774 (may not work)