Sun-Dried Tomato Spread
A flavorful spread made with sun-dried tomatoes and fresh basil.
Servings 1 cup
Calories 96kcal
Equipment
Ingredients
- 7 ounce jar sun-dried tomatoes oil-packed, 1 cup
- ½ cup chopped fresh basil
- 2 cloves garlic chopped
- 2 tablespoons olive oil
- ¼ teaspoon salt
Instructions
- Place tomatoes (with the oil they are packed in), olive oil, garlic, salt and basil together in a food processor7 ounce jar sun-dried tomatoes, ½ cup chopped fresh basil, 2 cloves garlic, 2 tablespoons olive oil, ¼ teaspoon salt
- Pulse until just broken down
- Add additional olive oil if needed
- Serve right away or cover and refrigerate
Notes
- If the sun-dried tomatoes are whole or are in large chunks, chop them into smaller pieces before adding them to the food processor.
- This recipe is flexible. Add more garlic if you love garlic or less if you don't. Throw in extra basil. Taste and adjust to your liking.
- Refrigerating will make the spread very firm and solid. Allow the spread to come to room temperature before serving.
- For best results, use within two weeks.
Nutrition
Serving: 2tablespoons | Calories: 96kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 99mg | Potassium: 858mg | Fiber: 3g | Sugar: 9g | Vitamin A: 296IU | Vitamin C: 10mg | Calcium: 31mg | Iron: 2mg