Can you use the oil from a jar of oil-packed sun-dried tomatoes?

Yes, of course! In fact, the oil from a jar of sun-dried tomatoes has a gentle, yet delicious flavor, making it ideal when blended with the tomatoes for a simple, yet elegant spread or dip.

Can I use dried sun-dried tomatoes to make a spread?

You will need to reconstitute dried tomatoes by soaking them in warm water until plump and tender, about 30 minutes. Drain the tomatoes then proceed with the recipe (use about 1/3 cup of olive oil in place of the jarred oil).

What's the best way to use sun-dried tomato spread?

Serve sun-dried tomato spread with a cheese or charcuterie board, spread onto a vegetable sandwich or grilled cheese, spoon onto grilled chicken or steak, or try serving as a dip for crusty bread or fresh cut vegetables.

Sun-Dried Tomato Spread - The Real Recipes

Description

Bright and immensely flavorful, this homemade Sun-Dried Tomato Spread is perfect for a cheese board, a vegetable sandwich or a dip for crusty bread. It is a super fast and easy recipe that’s made with a whole jar of oil-packed sun-dried tomatoes, olives, herbs, a hot pepper and garlic.

Ingredients

Units Scale

1 (7 oz.) jar oil-packed sun-dried tomato
1/4 cup kalamata olives
1/4 cup chopped fresh parsley
1 hot pepper, seeded (if desired), chopped
1 garlic clove, chopped
1 pinch table salt
1 pinch black pepper

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Instructions

Add to the base of a food processor (regular size or mini) the tomatoes and the oil from the jar, along with olives, parsley, hot pepper, garlic, salt and pepper. Pulse until the tomatoes and finely chopped, about 30 pulses. Be sure to scrape the bowl down halfway through chopping. If you want a smoother consistency, add a few tablespoons of water and blend a bit longer. Serve the spread on a cheese or charcuterie board, with pasta, on grilled chicken or steak, or as a dip for crusty bread or vegetables.

Notes

If you want to use dried sun-dried tomatoes, use 1 cup and soak in warm water for 30 minutes. Drain then proceed with the recipe and replace the oil from the jar with 1/3 cup olive oil, or more as needed.
Leftover spread may be stored in an airtight container in the refrigerator for up to 5 days.
You can use basil, chives or scallions instead of parsley. Or, use dried basil, oregano or Italian herbs, but only use a big pinch.
Adjust the seasoning with more salt and pepper, as needed (there is plenty of salt in the olives).
You can use a big pinch of crushed red pepper flakes instead of the hot pepper, or leave it out all together.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Appetizer
Method: blending
Cuisine: American/Mediterranean