This sun-dried tomato spread is so simple, but so insanely good. I use it as a staple condiment in my house and put it on toast, pastas, grain bowls, cheese boards, really anything that could use a spread. Sun-dried tomatoes are such a rich, punchy flavor and they bring a lot of versatility to the table.
The toast you see pictured above is the spread with an egg yolk cooked bain-marie, and then with parsley and dukkah on top – absolutely insane. BUT you can really simplify it and put this with ricotta and basil and it will still be absolutely amazing. You can find my homemade ricotta recipe here if you want to be a little extra 😉
But even with all the versatility of this spread, our favorite thing to do when we have it around it so quickly add it to our pasta as a finisher, or to toss it on a harvest bowl or roasted veggie. THE WORLD IS YOUR OYSTER. GO FORTH AND SPREAD. Ily.
Table of contents
Ingredients you will need for this sun dried tomato spread
- 10 ounce jar of sun-dried tomatoes packed in oil
- 2-3 cloves garlic
- 1/4 cup parsley stems
- 2 tbsp olive oil or more as needed
How to make this sun dried tomato spread
It is so insanely easy to make this spread, the trick is getting it to the consistency you’d like. You can either make it thick and spreadably or slightly more thin. Here’s how I suggest making it:
- In a small blender or food processor, add the jar of tomatoes (oil included) the garlic, and parsley stems.
- Blend until it is smooth. If you need more liquid to achieve a spreadable consistency, add the olive oil in one tablespoon at a time. Blend or process until the mix is smooth. Add more oil as needed.
- Store in an air tight container in the fridge and eat whenever!
How I served this spread
So I was ~blessed~ with my friends amazing charcoal sourdough for this recipe. You can see above how beautiful it is. And I wanted something rich and umami to pair with the sun dried tomato oil.
So enter in the egg yolk bain-marie. Bain-marie is a double-boil method, where you lightly cook something in two containers, one container holding boiling water, and the other container holding the food you want to cook.
To do this with eggs, separate the white and the yolk. Add the yolk to a glass bowl and bring a pot of water to a boil. Remove the pot from the heat, add the bowl over the top and whisk the egg yolk until it thickens. So easy and so so good. It’s like a spreadable yolk!
Looking for more spreads?
Here are a few that I love!
And that’s it for this sun dried tomato spread!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Sundried Tomato Oil on Toast
Ingredients
- 10 ounce jar of sun-dried tomatoes packed in oil
- 2-3 cloves garlic
- 1/4 cup parsley stems
- 2 tbsp olive oil or more as needed
Instructions
- In a small blender or food processor, add the jar of tomatoes (oil included) the garlic, and parsley stems.
- Blend until it is smooth. If you need more liquid to achieve a spreadable consistency, add the olive oil in one tablespoon at a time. Blend or process until the mix is smooth. Add more oil as needed.
- Store in an air tight container in the fridge and eat whenever!
