Sun-Dried Tomato Spread is a vibrant, garlic- and herb-packed way to bring the taste of summer to sandwiches, crackers, dips, pastas, and more. Make a batch today and discover how versatile this bright, savory spread can be.
I recently spotted versions of this spread across a few food blogs and immediately knew I had to make it. After a bit of experimenting, I landed on a balance of sweetness, acidity, garlic and herbs that my family loves. The result is a concentrated, brick-red spread that transforms ordinary sandwiches into something unforgettable.
The aroma and flavor of sun-dried tomatoes—intensified with garlic, herbs, a splash of red wine vinegar and a touch of olive oil—evoke sun-warmed summer tomatoes. The mixture is gently simmered to concentrate flavors, then blended to a spreadable texture. Use it as a sandwich base, a dip for crackers or veggies, a topping for grilled meats, or stirred into pasta for a quick flavor boost. Keep a jar in the fridge and it will elevate weeknight meals without fuss.
Cook’s Notes:
- Use jarred sun-dried tomatoes that are packed with herbs in oil. These are not interchangeable with dry sun-dried tomatoes sold in bags—choose the jarred variety for this recipe.
- While many recipes advise avoiding browning onions and garlic, allowing a little golden color on the edges here deepens the final flavor. Don’t fry them completely—just a light browning is ideal.
- This spread is too thick for safe home canning. Store it in the refrigerator for up to a month, or freeze it in ice cube trays and transfer the frozen cubes to resealable freezer bags for longer storage.
How would you use this Sun-Dried Tomato Spread?
Sun-Dried Tomato Spread
Ingredients
- 1 yellow cooking onion, peeled, trimmed, thinly sliced
- 2 cloves garlic, peeled and pressed or minced
- 1 tablespoon olive oil
- 1 jar julienne-cut sun-dried tomatoes with herbs in oil (about 8.5 ounces), drained, oil reserved
- 1 can tomato paste (6 ounces)
- 1 1/2 cups water
- 1/4 cup red wine vinegar
- 1/2 teaspoon dried thyme
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon balsamic vinegar
Instructions
- Heat the olive oil and 1 tablespoon of the reserved sun-dried tomato oil in a 2-quart heavy-bottom saucepan over medium heat. When the oil shimmers, add the onions and garlic. Cook, stirring frequently, about 3 minutes until the onions soften and the edges develop a light golden color.
- Add the drained sun-dried tomatoes, tomato paste, water, red wine vinegar, dried thyme, salt, and pepper. Stir to combine, bring to a boil, then reduce the heat to the lowest setting, cover, and simmer for 30 minutes, stirring occasionally.
- After 30 minutes remove the lid and simmer until most of the liquid evaporates, stirring frequently. Remove from heat and stir in the balsamic vinegar. Let cool for 30 minutes.
- Transfer the mixture to a blender, food processor, or use an immersion blender. Pulse until you get a thick, spreadable paste that still retains some texture. Transfer to a jar with a tight-fitting lid, level the top, and drizzle a little olive oil over the surface before sealing.
- Store in the refrigerator. For best flavor, use within 2 weeks. To keep longer, freeze in ice cube trays until solid, then transfer the frozen cubes to a resealable bag and store up to 4 months.
Nutritional information is an estimate. Calculate nutrition with the exact ingredients you use if needed.
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