Sun dried tomato paste is always a huge hit, quick to make and a big crowd pleaser! And it's so rich, piquant and full of big flavor. It's also vegan, gluten-free, and keeps well for days!The recipe yields about 8-10 servings (if you mean to serve it as a appetizer).
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Appetizer
Cuisine: Italian, vegan
Keyword: sun dried tomato paste
Servings: 8
Calories: 140kcal
Author: Katia
Ingredients
1 ¼ cup(7oz/200 grams)sun dried tomatoes, jarred
¼ cup(1.2oz/35 grams)almonds (or 2 tablespoons pine nuts)
⅓ cupfresh basil leaves, small stems are fine too
⅓ cupfresh parsley leaves, small stems are fine too
½teaspoon dried oregano
¼ cup(60 ml)extra virgin olive oil or the oil from the jar
1tablespoonwine vinegar, any color
1-2tablespoonwater, if needed
¼ - ½teaspoonchili flakes (optional)
⅛teaspoonblack pepper
¼teaspoonfine salt, or to taste
Instructions
Add sun dried tomatoes, olive oil, almonds, herbs, chili flakes (if you use it) to a food processor. Don't add any salt at the moment. Pulse/blend until a paste forms, scraping sides down as needed. You might need to add a couple of tablespoons of water near the end to create a smoother paste.
Taste and adjust flavor as needed, adding salt for saltiness, more chilli flakes for heat. The sun dried tomatoes and their oil might be already tasty and salty, that's why it's a good idea to adjust the salt at the end.
Store the sun dried tomato paste in the refrigerator up to 1 week. For longer storage, you can store it in a container or a freezer-safe bag up to 1 month.
Notes
Nutrition facts: the nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.