Homemade Sun Dried Tomato Paste Recipes

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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



Sun-Dried Tomato Spread image

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

2 (6 ounce) cans tomato paste
2 tablespoons chopped fresh basil
¼ cup olive oil
1 teaspoon crushed garlic
¾ cup sun-dried tomatoes, packed in oil, drained
½ teaspoon salt
1 teaspoon white sugar
1 teaspoon garlic salt

HOMEMADE SUN-DRIED TOMATO PASTE

This is a wonderful paste that enhances many preparations. Small jars of puree can cost quite a lot and pureeing small amounts yourself is not practical. Instead, purchase a large jar of sun-dried tomatoes and make a big batch. You can add a TBS or two of this to purchased spaghetti or pizza sauce, or smear it as it is on pizza crusts. It's also great on sandwiches, chicken and eggs. It also freezes well. I freeze mine on cookie sheets in dollops, then when frozen drop into a zip lock baggie. That way I can take out and use what I want, when I want.

Provided by MarieRynr

Categories     < 15 Mins

Time 15m

Yield 2 cups

Number Of Ingredients 4



Homemade Sun-dried Tomato Paste image

Steps:

  • Put the tomatoes in a medium bowl.
  • Add some very hot water to cover.
  • Stir for a few minutes, then drain.
  • (this softens the tomatoes and gets rid of some of the packing oil).
  • In a food processor, combine the tomatoes, garlic, olive oil and seasonings.
  • Puree until smooth.
  • Refrigerate for up to 2 weeks.

Nutrition Facts : Calories 1345.2, Fat 110, SaturatedFat 15, Sodium 1059.5, Carbohydrate 97.6, Fiber 23.3, Sugar 0.1, Protein 21

1 (28 ounce) jar sun-dried tomatoes packed in oil, drained
10 cloves garlic
1/2-1 cup olive oil
salt & freshly ground black pepper

SUN-DRIED TOMATO PUREE

Provided by Food Network

Time 20m

Number Of Ingredients 9



Sun-Dried Tomato Puree image

Steps:

  • Cover dried tomatoes with water and bring to a simmer. Turn off heat. Let cool down in liquid to plump up tomatoes. Drain well and set in food processor with garlic and olive oil Puree until you have a smooth mixture but one which still has texture. Season to taste with salt and pepper. Incorporate additions if you wish, or leave that to last minute. Store as is (or incorporate additions) in the freezer or transfer to a jar and cover the top with a film of olive oil.

12 dried sun-dried tomatoes
Water to cover
2 garlic cloves
1/2 cup extra virgin olive oil
Salt and pepper
2 dozen small oil or salt-cured black olives, pitted and chopped
Anchovies, minced or anchovy paste
Capers, drained and roughly chopped
Dried or fresh herbs like thyme, rosemary or basil

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