SHIRA'S SUN-DRIED TOMATO SPREAD
This recipe comes from Shira Kestenbaum, a regular on the Israel-Food discussion list. Posted with her permission.
Provided by Mirj2338
Categories Spreads
Time 35m
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- Cover the tomatoes in boiling water for about 30 minutes.
- Squeeze dry and then slice on a cutting board.
- Put them into a food processor with the garlic and basil and process for a minute or two.
- Add the vinegar.
- Start adding water, one tablespoon at a time, while the machine is running.
- The mass should start to turn into a deep red paste.
- Add one tablespoon of oil.
- Taste and then add the salt and pepper as needed (some brands of dried tomatoes are very salty).
- You may need more water to make it spreadable.
- Spoon into a glass jar, pressing down with a spoon and then pour olive oil over top to keep out the air.
- Always make sure that the top is covered with olive oil.
- Keep refrigerated.
- Shira says:.
- I buy the tomatoes in the shuk (outdoor market), it pays to shop around because they can be quite expensive.
- I have also made this with lemon juice instead of vinegar but I think it spoils faster.
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Rihon Khan
[email protected]This recipe is not suitable for people with celiac disease. It contains wheat flour.
Ghazala Mohsin
[email protected]This recipe is not suitable for people on a low-sodium diet. It contains a lot of salt.
Odewole Rofiat
[email protected]This recipe is not suitable for people on a low-fat diet. It contains a lot of olive oil.
Marilyn Ignacio
[email protected]This recipe is not suitable for vegans. It contains dairy products.
khalil Ur rahman
[email protected]This recipe is not suitable for people with food allergies. It contains nuts and dairy.
Afshan Naseem
[email protected]The spread was too жидкий for my taste. Next time, I will add more томатная паста.
Big Dubbs
[email protected]I thought the spread was a bit bland. Next time, I will add more herbs and spices.
MuhammadTariq Azan
[email protected]The spread was a bit too spicy for me. Next time, I will use less red pepper flakes.
Tumie Tamong
[email protected]I found that this spread was a bit too oily for my taste. Next time, I will try using less olive oil.
Aubl Kalam
[email protected]This recipe is a great way to use up leftover sun-dried tomatoes.
Matthew Amenyehlor
[email protected]I love that this spread is made with all-natural ingredients. I feel good about eating it.
Rita Kittelson
[email protected]This spread is so versatile. I've used it as a dip, a spread, and even a sauce. It's always delicious.
Parker Black
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. It's delicious!
Eloy Carmona
[email protected]This recipe is a keeper. I will definitely be making it again and again.
Lia Apelu
[email protected]I made this spread for a party and it was a huge hit. Everyone loved it.
Saleshni Mani
[email protected]This is the best sun-dried tomato spread I've ever had. It's so creamy and flavorful.
Cynthia Miranov
[email protected]I love the combination of flavors in this spread. The sun-dried tomatoes, garlic, and herbs are a perfect match.
Gauz Bonthuys
[email protected]This spread is so flavorful and addictive! I can't stop eating it.
Dallas King
[email protected]I was impressed with how easy this recipe was to make. I had never made a sun-dried tomato spread before, but it turned out perfectly.
kwaledi madiba
[email protected]This sun-dried tomato spread is a delicious and versatile condiment. I love using it as a dip for vegetables or crackers, or as a spread on sandwiches and wraps.