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 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


  • 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


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.

3 Responses to “Sun-Dried Tomato Spread”
  1. 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.

    • jdubs says:

      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…

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