Sun-Dried Tomato Spread
Crisp is one of my favorite lunch delivery spots and I crave their delicious falafel sandwiches all the time at work. Even though the delivery times can be unbelievably slow, I am always willing to wait that hour for their signature falafel sandwiches, especially the “Crisp Mediterranean” which is served with eggplant, sun-dried tomato spread, Parmesan flakes and garden greens in a warm pita pocket. When I had first made Baked Falafels and Baba Ghanoush for a friend’s Mediterranean-themed dinner, I was determined to make an accompanying sun-dried tomato spread. I found a recipe on AllRecipes.com and tweaked it a bit to cut down on the tomato paste as I didn’t want it to overpower the sun-dried tomato flavor. I also added more basil and left out the sugar as I felt it really didn’t need it.
I think this spread would go great with hummus and goat cheese as well!
Sun-Dried Tomato Spread
Yields: 1-2 cups
Ingredients:
- 3/4 C sun-dried tomatoes with oil
- 1/4 C olive oil
- 1/4 C basil
- 1 garlic clove, crushed
- 2 T tomato paste
- 1 tsp salt
- optional: grated Parmesan cheese
Directions:
Place all the ingredients in a food processor and blend to a paste-like consistency. Chill in the refrigerator before serving. Optionally, garnish with some freshly grated Parmesan. Store any leftovers in an air-tight container and refrigerate.
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I can just tell from the richness of the colour that that must taste incredible. I really love sundried tomatoes – shame about their price :(. I intend to oven dry some once they come properly into season.
the thought of actually sun drying tomatoes is way too ambitious… don’t think I have a month of sunshine to depend on with this fickle weather! but oven roasting much better idea… I found this recipe for “Bloody Mary Tomatoes” that roasts tomatoes with grated horseradish, celery salt, cayenne, worcestershire… that must try soon…