Sun-Dried Tomato Spread Recipe -
Sun-Dried Tomato Spread Recipe
  • READY IN 20 mins

Sun-Dried Tomato Spread

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    20 mins

    20 mins


  1. 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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 10, 2003

This recipe is wonderful. So flavorful, it makes a great substitute for other kinds of sandwich spreads.

Most Helpful Critical Review
Jan 24, 2005

I hate to say this recipe was terrible because I think used as a pasta sauce it would be okay, however, it would need to be thinned down some for a sauce and more spices added. The tomato paste was way too overbearing in this spread. I definitely will not make this again unless my playing with it will turn it into a great pasta sauce.


11 Ratings

May 27, 2003

Absolutely phenomenal. I used it as a dipping sauce for foccacia and it was perfect. It was simple and quick to make and drew rave reviews. I'm sure I'll be making this one all the time.

Jul 17, 2007

This was so easy & so good spread with cream cheese on toasted bread!!

Jan 02, 2005


Nov 14, 2013

I made this receipe but used more olive oil to make it less like a paste. I froze the spread to have on hand for later use. It is delicious.

Jun 07, 2008

This would be good if it was called tomato and basil dip or use as a pizza sauce, or if you thinned it out, it would be a wonderful pasta sauce. But as a Sun dried tomato spread, you cannot even taste the sun dried tomato part. Dip is good yes, but I was looking for a sun dried tomato dip. I added mozzarella cheese, and heated in the microwave and turned it into a pizza dip.

Jan 13, 2005

Not bad. I added way more basil & sugar than the recipe called for (personal tastes), the oil from the sun dried tomatoes, plus a little extra olive oil because as is, it was a little thick. Something different, although I don't know if I'll make it again. Thanks. Jan 13th...I still stand by my changes, but I just had about a 1/2 cup left-over spread with some left-over shredded rotisserie chicken, white rice & parmesan cheese...yum! Hmmmm....I may find a different use for this recipe...


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  • Calories
  • 60 kcal
  • 3%
  • Carbohydrates
  • 5.6 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.2 g
  • 6%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 368 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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