Luxurious recipes for sun-dried tomato spreads 7 times differently. Taste them all!

Are you planning a party and don’t know what to prepare for refreshments?

Then try our recipes for sun-dried tomato spreads in 7 different variations.

You will definitely surprise your guests with them, and they will also enjoy them!

Make them a dip with anchovies, maple syrup or bacon.

Sun-dried tomato dip with cashew nuts

A creamy spread that will probably become your new favorite! Serve with crackers, on a sandwich or with fresh vegetables as a dip.

Ingredients

• 1 cup cashews
• 1 cup oil-free, sun-dried sun-dried tomatoes
• ½ cup of water
• 2 cloves of garlic
• 2 spring onions
• 4-5 large fresh basil leaves
• juice of ½ lemon
• ½ teaspoon salt or to taste
• a pinch of pepper or to taste

Method

1. Soak cashew nuts and sun-dried tomatoes in hot water for 30 minutes.
2. Drain and rinse.
3. Place the cashews and sundried tomatoes in a food processor fitted with the S blade.
4. Blend and add ½ cup water.
5. Blend until smooth, scraping down sides as needed.
6. Add remaining ingredients and blend until smooth.
7. Refrigerate until serving.

Tomato spread with maple syrup

This dip is made from sun dried tomatoes, tomato puree and olive oil. Spices and a little maple syrup give it extra flavor and complement the sweet, fragrant tomatoes. Combined with feta, fresh basil and crackers, this dish is absolutely delicious!

Ingredients

• 2 cups sun-dried tomatoes, cut into julienned strips (use sun-dried tomatoes that are not pickled in oil)
• 170 g of tomato puree
• 1/4 cup olive oil
• 2 tablespoons of maple syrup
• 1 tablespoon of dried basil
• 1 teaspoon of oregano
• 1 teaspoon of dried garlic
• 1/2 teaspoon of salt
• 1/4 teaspoon dried garlic

To serve:

• crackers
• chopped feta cheese
• fresh basil leaves

Method

1. Place the sun-dried tomatoes in a small saucepan.
2. Water with cold water.
3. Heat until the water is hot but not boiling.
4. Remove from heat and let sit for 30 minutes.
5. Drain and place the tomatoes in the bowl of a food processor.
6. Add the remaining ingredients and process to a paste consistency.
7. Taste and add seasoning if necessary.
8. Serve on crackers with feta and basil.
9. Enjoy your meal!

Tomato dip with bacon

An easy sun-dried tomato spread that you mix together with bacon and fresh thyme is the perfect snack or original snack.

Ingredients

• 6 slices of diced bacon
• 140 g room temperature cream cheese
• 3 spoons of mayonnaise
• 2 tablespoons room temperature butter
• a good pinch of salt
• 1/4 teaspoon of black pepper
• 4 sun-dried tomatoes (from a jar of sun-dried tomatoes in olive oil)
• 1 clove of garlic
• 1 teaspoon of chopped fresh thyme leaves

Method

1. Heat a large skillet over medium-high heat.
2. Add the bacon and sauté, stirring frequently, for about 8 minutes (or until crisp).
3. Place the bacon on a plate lined with paper towels and let cool.
4. Add the cream cheese, mayonnaise, butter, pepper and salt to the bowl of a food processor fitted with the blade.
5. Blend until smooth.
6. Add the sundried tomatoes, garlic, thyme and half of the bacon and process once more.
7. Transfer the spread to a bowl and stir in the remaining bacon.
8. Serve.

Creamy dip with dried tomatoes and beans

This Italian dip includes creamy cannellini beans, sun-dried tomatoes, cream cheese, lemon juice, lots of garlic and fresh basil, and a little chili. It is perfectly balanced in taste and has an amazing consistency. Imagination!

Ingredients

• 430 g cannellini beans
• juice of 1 lemon
• 110 g of cream cheese, softened to room temperature
• 1/3 cup fresh basil plus more for garnish
• 3 cloves of garlic, roughly chopped
• 230 g of dried tomatoes, packed in oil
• red chili to taste
• salt and black pepper, to taste

Method

1. In the bowl of a food processor, combine the cannellini beans, lemon juice, cream cheese, basil, garlic and half of the sun-dried tomatoes.
2. Process until smooth, adding sun-dried tomato oil as needed until the dip is smooth.
3. Taste and season with crushed chili, salt and black pepper.
4. Add more sundried tomatoes to the dip if you like.
5. Transfer the dip to a shallow serving dish, chop the remaining sun-dried tomatoes and top with the dip.
6. Garnish with basil leaves and serve.

Tomato spread with red pepper

A creamy and delicious multi-flavored sundried tomato spread is simple, ready in minutes, and the perfect appetizer!

Ingredients

• 1/2 cup sun-dried tomatoes, packed without oil
• 230 g of cream cheese, softened to room temperature
• 1/2 cup Greek yogurt
• 1/4 cup chili sauce
• 4 tablespoons spring onions, chopped
• 1 red pepper, chopped
• 1 clove of garlic, pressed
• 1/2 teaspoon celery seeds
• 1/8 teaspoon cayenne pepper

Method

1. Place the tomatoes in a small bowl.
2. Pour in 1 cup of boiling water and let stand at room temperature for 10 minutes.
3. Drain and chop the tomatoes.
4. Meanwhile, in a separate bowl, mix the cream cheese, Greek yogurt and chili sauce well.
5. Add tomatoes and remaining ingredients.
6. Mix well and refrigerate until ready to serve.
7. Enjoy your meal!

Dip from dried tomatoes and roasted eggplant

This spread is creamy, smooth and best served with warm crusty Italian bread or on a panini. The combination of sun-dried tomatoes and roasted eggplant is absolutely brilliant!

Ingredients

• 2 medium, firm eggplants
• 1 glass (200 g) sun-dried tomatoes in olive oil, drained
• 3 cloves of garlic
• 4 tablespoons of tomato paste mixed with 1 cup of water
• salt and pepper to taste
• 1/2 to 1 teaspoon red chili flakes
• 2 teaspoons capers, drained (optional)
• 1/4 cup chopped black olives (optional)

Method

1. Preheat the oven to 190 degrees C.
2. Cut off the ends of the aubergines, then cut the aubergines into 2.5cm cubes and place in a roasting pan with a lid.
3. Place the sun-dried tomatoes, garlic, tomato paste and water, salt, pepper, chili flakes, and optional capers and olives in a small food processor and pulse until combined.
4. Put the tomato mixture on the diced eggplant and mix.
5. Roast the aubergine in a covered roasting pan for 30 minutes, then toss well and roast for a further 30 minutes.
6. Stir again and return to the oven until the eggplant is tender, about 20 minutes.
7. Leave the eggplant mixture covered until it comes to room temperature.
8. Taste and season as needed.
9. Serve with slices of Italian crusty bread.

Tomato spread with anchovies

This luxurious dip takes just a few minutes to prepare and will become your favorite. The combination of sundried tomatoes, anchovies and roasted garlic is absolutely perfect!

Ingredients

• ¾ cup sun-dried tomatoes in oil
• 7 cloves roasted garlic (or 2 cloves raw)
• 3 anchovy fillets
• ½ cup olive oil
• 1-2 pinches of salt
• 1 pinch of sugar (optional)
• fresh basil leaves for garnish

Method

1. Combine the sun-dried tomatoes (without draining the oil), roasted garlic and anchovy fillets in the bowl of a food processor and process for a few seconds.
2. The mixture won’t be completely smooth, but the tomato chunks should be very soft and the garlic and anchovies completely blended.
3. Transfer the mixture to a small pan and heat over medium heat for 2-3 minutes.
4. Add salt to your taste.
5. While heating the mixture in the pan, add a pinch of sugar.
6. Turn off the heat, transfer to a bowl and stir in the olive oil.
7. Serve with warm crusty bread and garnished with fresh basil leaves.

How to make homemade sun-dried tomatoes?

You can easily prepare dried tomatoes in the oven and you can playfully adapt them to your taste buds. Prepare them from your preferred types of tomatoes, add garlic or your favorite spices. Homemade sun-dried tomatoes are also cheaper than the little overpriced jars sold in stores, and they’re incredibly tasty, especially when you make them from juicy, ripe tomatoes at the peak of the season. If you put freshly dried tomatoes in the freezer, they will last up to 3 months ! So let’s get to it.

Ingredients

• 500 g tomatoes (such as cherry tomatoes)
• fine sea salt

Method

1. Heat the oven to 120°C.
2. Line a large tray with baking paper.
3. Cut the tomatoes in half lengthwise.
4. Place them cut side down on a baking sheet and sprinkle with salt.
5. Bake for 2.5 to 3.5 hours, or until the tomatoes are dry, being careful not to burn them.
6. Remove from the oven.
7. Serve immediately.
8. Or place the sun-dried tomatoes in a jar and fill with olive oil so that the tomatoes are completely covered.
9. Add any desired seasonings (such as garlic cloves and/or herbs), then cover and refrigerate for up to 2 weeks.

And how did you like the recipes? Write to us in the comments!