This Sun-Dried Tomato and Basil Spread has a beautiful color and the perfect consistency for spreading on crackers. But I must warn you, this spread has a kick to it! The heat comes mostly from the Chili Oil. While I really enjoy a little kick in many of my recipes, you can easily tone this one down by substituting the Chili Oil with more Extra Virgin Olive Oil.
That being said, the combination of the sun-dried tomatoes and the basil is what makes this a great spread. Now some of you may find this a little funny but if you decide to make this delicious recipe, make sure use Basil leaves and not Bay leaves. Both look similar at first glance and, at least in my area, are often sold next to each other. One time when I made this recipe, I was rushing trying to make too many things at once and accidentally grabbed Bay leaves instead of the Basil leaves. Doh! It wasn’t until I did a taste test for the salt that I realized my mistake. If you happen to make the same mistake (please don’t!), THROW IT OUT. It will taste nasty.
Sun-Dried Tomato and Basil SpreadPrint Pin Rate
- 7 oz Sun-Dried Tomatoes
- 2 oz Tomato Paste
- 3 Cloves Garlic, Chopped
- 1/2 White Onion, Diced
- 10 Basil Leaves
- 5 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Chili Oil
- 1 Tsp Oregano
- 1 Tsp Garlic Powder
- 1 Tsp Fresh Rosemary
- 3 1/2 Tbsp Apple Cider Vinegar
- Salt, To Taste
- Ground Black Pepper, To Taste
- Italian Seasoning, To Taste
How to make this Recipe
- Put garlic, onion, and basil in the food processor and process until chopped.
- Add tomatoes and tomato paste, and process until blended.
- Slowly add oils and vinegar to incorporate. Season with herbs and spices.
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.