Sun Dried Tomato Spread

5 from 2 votes

This easy sun dried tomato spread is the perfect balance of tangy, savory, chunky texture, and a sensational flavor. You’re going to fall in love with.

Prep Time10

Total Time10

Course: Appetizer

Cuisine: Italian, vegan

Keyword: Sun dried tomato spread

Servings:

Calories: 160kcal

Author: Katia

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.

Notes

Olive oil or marinade: You're welcome to use the olive oil from the sun-dried tomato jar, usually a marinade infused with flavor. I'm not a big fan of using it when it's made with bland ultra refined vegetable oils, but if it's made with extra virgin olive oil or olive oil works great for this recipe.

Storage: You can keep this sun dried tomato spread in a glass jar with lid or in an airtight container for a week, stored in the fridge for up to a week.

Nutrition facts: The nutrition values are for one portion 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.

Nutrition