Sun Dried Tomato Spread
This post may contain affiliate links. Please read my disclosure policy for more details.
This easy sun dried tomato spread is the perfect balance of tangy, savory, chunky texture, and a sensational flavor. You’re going to love it.
Enjoy with bread, crackers, focaccia or breadsticks for the ultimate appetizer.
A convenient jar of sun dried tomatoes is always in my fridge, absolutely great to add a twist to a simple pizza, bruschetta or even when I want to jazz up a quick bowl of pasta!
I love making the tender sun dried tomatoes the star ingredient, especially when we’re talking about Italian appetizers like a flavorful tomato paste, or versatile dips like this sun dried cream cheese.
And this week I’ve made a brand new sun dried tomato spread which is now a constant on my table. We are OBSESSED.
First off, apart from sun dried tomatoes and a touch of lemon juice, this 10-minute recipe takes a few pantry staples like olives, capers, extra virgin olive oil and dried herbs.
All you have to do is simply throw everything in a food processor, blitz to blend, and you’re done.
The end result is a rich sun-dried tomato spread that pairs wonderfully with just about anything. Spread on crostini, pita bread, focaccia and serve as a party appetizer. It’s also super delicious as a sandwich spread or even stirred into a quick pasta.
Seriously, it’s super easy to make, incredibly versatile, it tastes AMAZING and it’s vegan, too. Everyone loves it.
Make a batch now, it keeps well in the fridge for the whole week, perfect to enjoy at lunch, dinner and snack time. I can’t wait for you to try!
List of the ingredients
- Sun-dried tomatoes
- Green olives
- Capers
- Extra virgin olive oil
- Lemon juice
- Garlic
- Herbs (parsley, oregano)
- Salt & pepper
How to make sun dried tomato spread
(Note: this is a quick description, the full recipe is at the bottom of the page)
- Place all ingredients except olive oil in a food processor.
- Blitz until finely chopped, but no ultra smooth.
- With the motor running, add the oil, and blitz until well combined.
- Taste and adjust the seasoning if desired. Done!
Note: Since you’ll love a bit of texture here, I would recommend using a food processor rather than a blender.
Recipe notes
Sun-dried tomato spread ingredients
Sun-dried tomatoes: Use good-quality sun-dried tomatoes submerged in oil, they’re soft and full of flavor.
Green olives: Their tangy, briny flavor adds a delightful twist to this spread. Supermarket jarred ones are fine, just make sure they’re pitted!
Capers: We use capers in brine for pops of briny flavor and savouriness. Either big or baby capers are fine.
Extra virgin olive oil: It’s my first choice here. But you can use the oil from the sun dried tomato jar if you wish, especially if it’s good quality olive oil, or even better if it’s extra virgin olive oil. In any case, the oil used to make the sun dried tomato marinade works fine.
Herbs: oregano and parsley make a great combination. You can use dried parsley instead of fresh.
Lemon juice: it’s a great flavor enhancer, essential for a touch of acidity and freshness. Don’t skip it!
Garlic: Because Italians love the combination sun dried tomatoes + garlic!
Salt & pepper: feel free to adjust the seasoning to your liking with an extra pinch of salt or pepper, blitz again and you’re done. Easy peasy.
How to enjoy this sun dried tomato spread
Let’s see different delicious ways to eat sun dried tomato spread. Here are a few ideas:
- Spread on crostini, crackers, focaccia.
- Add on a simple cream cheese pizza or mozzarella pizza!
- Stir into creamy spaghetti or garlic butter pasta.
- Slathered over marinated mozzarella, baked ricotta, or swirl into whipped ricotta… it pairs so well with fresh cheese.
Storage tips/make ahead
You can keep this sun dried tomato spread in a glass jar with lid or in an airtight container, stored in the fridge for up to a week.
More dip and spread recipes you’ll love!
Get all of my delicious dip sauce recipes here!
Lastly, if you make this sun dried tomato spread, or you have a question, let me know by leaving a comment. I would love to hear from you! x
Sun Dried Tomato Spread
Ingredients
- 1 cup (170 grams) sun-dried tomatoes, packed in olive oil
- ⅓ cup (50 grams) green olives, pitted
- 2 tablespoons (20 grams) capers, in brine
- 1 small garlic clove
- 1 ½ tablespoon lemon juice, plus more to taste
- ½ teaspoon dried oregano
- ⅓ cup (lightly packed) fresh parsley, or ½ teaspoon dry
- ¼ – ⅓ teaspoon fine salt, or to taste
- ⅛ teaspoon black pepper, or to taste
- ¼ cup (60 ml) extra virgin olive oil, or the marinade*
Instructions
- Place all the ingredients except olive oil in a food processor. Blitz until finely chopped.
- With the motor running, slowly pour the oil in through tube, scraping down the sides as necessary, until the contents are mixed together and roughly uniform.
- Taste and adjust the seasoning to you liking. Feel free to add an extra touch of lemon juice along with more salt or pepper, then blitz again to combine.
- Transfer the sun dried tomato spread to a glass jar or airtight container and keep in the fridge for up to a week. Enjoy.
I had everything to make this. So delicious! Can’t wait to dig back into it tomorrow. Thank you for sharing.
That’s great to hear, Joanne! I’m very pleased you loved it as much as we do. : )
Thanks for sharing your feedback. x