Sun-Dried Tomato Spread is a classic Italian treat and can be used on a piece of bruschetta or toasted bread, as a condiment for a sandwich with prosciutto cotto and provola, and even spooned into a sauce for added flavor. Our version is made with, among other ingredients, homemade olive oil cured sun dried tomatoes, parsley, and red pepper flakes.
Sun-Dried Tomato Spread
Prep time
Total time
A spread that can be used on bread, sandwiches, crostini, sauces, etc.
Cook: Vince from Scordo
Serves: 10-12
Ingredients
- 1 pound of sun-dried tomatoes (cured in olive oil, if possible)
- 1 cup of extra virgin olive oil
- 2 cloves of garlic
- 1 tablespoon of dry oregano
- 2 tablespoons of red wine vinegar
- 4-5 mint leaves
- Kosher salt to taste (note: if you're using sun dried tomatoes that have been cured in olive oil then be conservative with the salt)
- Freshly ground black pepper to taste
- 1 bunch of parsley
- dry red pepper flakes
Process
- Place the garlic and red pepper flakes into the food processor and pulse until the garlic is minced. Add the parsley and mint and pulse for 1-2 minutes. Add the sun dried tomatoes and pulse for 2-3 minutes. Slowly drizzle the extra virgin olive oil into the food processor. Add the salt, vinegar, oregano and ground black pepper and pulse for 1-2 minutes.
- You can process the mixture as finely as you'd like given your preference, we like to pulse the ingredient very fine to create a "sauce" of sorts.
