Roasted Garlic and Sun-Dried Tomato Spread

November 3, 2015

I love sun-dried tomatoes.

Do you?

Ripened tomatoes that become concentrated in flavor when sun-dried, are a delicious way to add salty, thick, and leathery texture to your favorite Mediterranean dishes, and often replace salt in most recipes.

Because these tasty gems are often soaked in copious amounts of oil, and then kept “red” with additives, I always suggest purchasing sun-dried tomatoes without any additional ingredients, with the exception of salt (hard to come by, otherwise). Be sure their packaging specifies “no sulphur added.” Additionally, because tomatoes are one of the “Dirty Dozen”– we also always want to try to locate organic sun-dried tomatoes also.

You can easily rehydrate sun-dried tomatoes, without oil, and then be in better control of the amount of oil you are adding to your recipe. I’ll explain below.

This recipe is perfect for spreading over toast, stuffing mushrooms, topping off baked eggplant, and tossing with vegetables, pastas, quinoas, and it even works nicely on a cheese and cracker platter with olives and crudite (Should that be your thang). If you love garlic and Mediterranean flavor, you are going to love this recipe.

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Ingredients:

1 cup sun-dried tomatoes, no additives (salt OK)

5 cloves roasted garlic*

1/8 cup olive oil

2 tbsp water

2 tsp Italian Seasoning

Black Pepper to taste

Method:

*To roast garlic, preheat oven to 375 degrees. Take an entire cluster of garlic and turn it onto its side, carefully taking a knife and slicing away just the top, so as to just barely expose the whites of each clove of garlic. Wrap in foil and place directly in the oven. Bake for 40 minutes, or until garlic is fragrant and cloves are soft.

In a small sauce pot, add 2 tbsp of water, dehydrated tomatoes, and cover. Turn to high heat and bring to a quick steamy boil. Turn off the heat and leave covered until tomatoes are firm but soft (about 5-8 minutes). Drain excess water.

In a high speed blender, combine rehydrated tomatoes, olive oil, roasted garlic and pulse until well combined. Add Italian seasoning and blend. Season with black pepper to taste.

Scoop contents into a glass container, or ball jar, and store in the fridge for at least 7 days. Use a tbsp+ at a time for adding quick and tasty flavor throughout the week.

There ya have it folks.

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Flavor made simple.

Tag me on Instagram (Glow_Detox) when you recreate this recipe and let me see how you use it!

It goes beyond mushrooms.

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