I don’t know if the word “spread” accurately describes this recipe. Yes, as you can see in the photo, it can be used as a spread for pita wedges. I also have used it as a topping for roasted eggplant slices, so that’s another use as a spread. In addition to those, I have also used it as a topping for pasta and zoodles.
What I love about this recipe, besides its simplicity, is the amount of flavor in it. Because you use sun-dried tomatoes, this recipe packs a ton of tomato flavor. The red wine enhances and deepens that flavor, providing a bite of summer flavor, even in the middle of winter.
There are a number of ingredient notes for this recipe. First, you have to use sun-dried tomatoes, not packed in water or oil. You want the dried version. Second, you really should mince the garlic before it goes in the food processor. Yes, it will get blended in there, but it’s such a small amount of ingredients, the garlic may end up in bigger chunks. Third, for the red wine, I would encourage you to use a full-bodied red, such as a cabernet sauvignon. If you prefer a different wine, that is fine as long as it is a dry red. No sweet or white wines allowed.
With all of the possible uses, this is a great recipe to have on hand, whether you want a unique topping for some ziti or are looking for a different accoutrement for your cheese and crackers.
Michele Pesula Kuegler has been thinking about food her entire life. Since 2007, the New Hampshire native has been sharing these food thoughts and recipes at her blog, Think Tasty. Visit thinktasty.com to find more of her recipes.
Sun-dried tomato spread
Serves 4
4 ounces sun-dried tomatoes
1 garlic clove, minced
2 teaspoons dried basil
4+ Tablespoons red wine
3 Tablespoons tomato paste
Salt & pepper
Instructions
Place sun-dried tomatoes in a small bowl, and cover with warm water.
Allow to soak for 30 minutes or until tender.
Drain tomatoes.
Combine tomatoes, garlic, basil, 4 tablespoons red wine, and tomato paste in a food processor; blend for 10 seconds.
Scrape down the sides of the processor bowl with a spatula, and blend for another 10 seconds.
If the spread isn’t smooth at this point, add another tablespoon of wine to the mixture, and blend again.
Season with salt and pepper to taste.
Serve or refrigerate, covered, until needed.
Photo: Sun-dried tomato spread. Courtesy photo.