Best Shiras Sun Dried Tomato Spread Recipes
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.
SUN-DRIED TOMATO SPREAD
I haven't tried this yet, but it sure sounds good. I got this from True Grit, a cookbook published by the Atlanta Junior League.
Provided by JeriBinNC
Categories Spreads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, beat the cream cheese until smooth.
- Add remaining ingredients; mix well.
- Serve with sliced French baguettes or crackers.
- Variation: Substitute roasted red peppers for the tomatoes and walnuts for the pecans.
Nutrition Facts : Calories 264.4, Fat 25.7, SaturatedFat 13, Cholesterol 62.4, Sodium 188.5, Carbohydrate 5.2, Fiber 1.4, Sugar 0.7, Protein 5.5
SUN-DRIED TOMATO SPREAD
I use this tomato-based spread in place of jelly on toast and bagels. My favorite is spreading it on tomato-basil bagels. I usually place 1/2 the spread in the refrigerator, and freeze the remainder for later use.
Provided by Don Ondersma II
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 20m
Yield 16
Number Of Ingredients 8
Steps:
- In a blender or food processor, mix tomato paste, basil, olive oil, garlic, sun-dried tomatoes, salt, white sugar and garlic salt. Blend to the consistency of a spreadable paste. Chill in the refrigerator until serving.
Nutrition Facts : Calories 59.8 calories, Carbohydrate 5.6 g, Fat 4.2 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 367.6 mg, Sugar 2.9 g
SUN DRIED TOMATO SPREAD RECIPE - (4.2/5)
Provided by á-29897
Number Of Ingredients 6
Steps:
- Whir all ingredients together with an immersion blender, food processor, or blender until it's a "smoothly chunky" texture. That's it! Store in refrigerator for up to one week. Spread on sandwiches and wraps, fold into pastas and roasted veggies, or stir into cream cheese for an awesome dip with wheat crackers
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