Roasted Garlic And Sun Dried Tomato Spread Food

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ROASTED TOMATOES WITH GARLIC



Roasted Tomatoes with Garlic image

Delicious side dish with pasta or throw it on your salad for a perfect addition.

Provided by Jodi

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 6

Number Of Ingredients 4

4 cups grape tomatoes
4 cloves garlic, sliced
2 tablespoons olive oil
salt and pepper to taste

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
  • Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
  • Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

Nutrition Facts : Calories 63.6 calories, Carbohydrate 5.3 g, Fat 4.8 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 9.4 mg

SUN-DRIED TOMATO AND GARLIC DIP



Sun-Dried Tomato and Garlic Dip image

Try the Sun-Dried Tomato and Garlic Dip, a bright and creamy dip that's bursting with flavors. With a total of 16 servings to our Sun-Dried Tomato and Garlic Dip recipe, it's perfect for sharing with friends and family. And that's a plus, because this dip is too good to keep to yourself!

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 10m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 6

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/2 cup MIRACLE WHIP Dressing
1/2 cup drained oil-packed sun-dried tomatoes, chopped
2 Tbsp. finely chopped fresh chives
1 clove garlic, minced
1 tsp. freshly ground black pepper

Steps:

  • Mix ingredients until blended.

Nutrition Facts : Calories 70, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 120 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 1 g, Protein 0.9877 g

EGGPLANT AND SUN-DRIED TOMATO SPREAD



Eggplant and Sun-dried Tomato Spread image

Provided by Ian Knauer

Categories     Tomato     Vegetarian     Quick & Easy     Dinner     Lunch     Eggplant     Healthy     Potluck     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1 head garlic
6 1/2 tablespoons extra-virgin olive oil, divided
2 1/2 pounds eggplant
1/2 cup oil-packed sun-dried tomatoes (3 ounces), chopped, plus 2 tablespoons tomato oil
1/2 cup chopped flat-leaf parsley
1/2 cup chopped basil
1 tablespoon fresh lemon juice
Accompaniment: toasted baguette slices

Steps:

  • Preheat oven to 400°F with rack in middle.
  • Cut off and discard top of garlic head to expose cloves. Brush top of head with 1/2 tablespoon olive oil. Wrap garlic in foil and roast until tender, about 45 minutes. Cool to warm, then squeeze garlic cloves from skins into a small bowl, discarding skins.
  • Meanwhile, cut eggplant into 1/2-inch pieces and toss with 1 1/2 teaspoons salt in a large colander. Let drain 30 minutes. Squeeze eggplant in a kitchen towel to remove liquid.
  • Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté one third of eggplant until browned and tender, about 6 minutes. Transfer to a bowl. Cook remaining eggplant in olive oil in same manner (in 2 batches), transferring to bowl.
  • Add 1 cup cooked eggplant to garlic and coarsely mash together. Stir into remaining eggplant with sun-dried tomatoes (without tomato oil), parsley, basil, lemon juice, and 3/4 teaspoon pepper. Season with salt and drizzle with tomato oil.
  • What to drink:
  • Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

ROASTED GARLIC AND SUN-DRIED TOMATO SPREAD



Roasted Garlic and Sun-Dried Tomato Spread image

You will not BELIEVE the flavor of this spread till you try it! It creates a taste explosion in your mouth and makes you think you're in sunny Greece. Serve with crackers or pita crisps.

Provided by Semra22

Categories     Spreads

Time 40m

Yield 2 cups

Number Of Ingredients 7

2 heads roasted garlic
1/2 teaspoon olive oil
1 (8 ounce) package cream cheese
1/2 cup crumbled feta cheese
1 teaspoon dried oregano
1/2 cup sun-dried tomato packed in oil
1/2 cup finely chopped toasted walnuts

Steps:

  • To roast the garlic: Cut top 1/4" off the heads, place on foil and drizzle with olive oil. Enclose in the foil and bake at 350 till soft, about 30 - 40 minutes.
  • Let garlic cool a bit and squeeze the pulp out of the cut-off top into a bowl. Beat with the cheeses and oregano till smooth.
  • Drain and chop the tomatoes, and add with the walnuts to mixture, stir.
  • Cover and refrigerate for at least 2 hours, 24 hours is best to blend flavors.

GARLIC-SUN-DRIED TOMATO BRUSCHETTA



Garlic-Sun-Dried Tomato Bruschetta image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Number Of Ingredients 0

Steps:

  • Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
  • Cut off the top inch of 2 heads of garlic. Drizzle with olive oil, wrap in foil and roast 1 hour at 400 degrees F. Squeeze the garlic out of its skin and mash. Meanwhile, fry sage leaves in olive oil until crisp. Spread softened butter on the toast rounds. Top with the roasted garlic, sliced sun-dried tomatoes, the fried sage and sea salt.

ROASTED GARLIC & SUN-DRIED TOMATO SPREAD



Roasted Garlic & Sun-Dried Tomato Spread image

This is great on crackers with a nice glass of wine. Makes a great gift. Put it in a nice crock or container and attatch the recipe!

Provided by quotFoodThe Way To

Categories     Spreads

Time 1h

Yield 2 cups

Number Of Ingredients 7

2 large heads of garlic (not cloves, but a whole head)
1 teaspoon olive oil
1 (8 ounce) package cream cheese, softened
1/2 cup feta cheese
1 tablespoon fresh oregano, chopped
1 (4 ounce) jar sun-dried tomatoes packed in oil, drained and chopped (about 1/2 cup)
1/2 cup walnuts, toasted lightly, chopped

Steps:

  • Preheat oven to 450 degrees.
  • Cut off top quarter of garlic heads to expose the cloves; arrange heads in center of a large piece of foil.
  • Drizzle each head with 1/2 teaspoon olive oil and completely enclose in foil.
  • Roast garlic in middle of oven for 45 minutes or until cloves are tender.
  • Carefully open foil package and cool garlic heads.
  • Gently squeeze out the pulp from each garlic clove into a large bowl and mash with a fork.
  • Add cheeses, stirring to blend well.
  • Stir in remaining ingredients.
  • Chill spread at least 2 hours and up to 1 day.
  • Serve at room temperature.

Nutrition Facts : Calories 873, Fat 77, SaturatedFat 33.7, Cholesterol 158.1, Sodium 910.8, Carbohydrate 32, Fiber 6.1, Sugar 2.8, Protein 23.2

ROASTED GARLIC & SUN-DRIED TOMATO TOAST



Roasted Garlic & Sun-Dried Tomato Toast image

During the busy holiday season, I really love special appetizers that are actually easy to prepare. This recipe fits the bill.

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 3 dozen.

Number Of Ingredients 5

4 whole garlic bulbs
1 can (14-1/2 ounces) beef broth
1 cup olive oil
1 package (3-1/2 ounces) sun-dried tomatoes (not packed in oil), chopped
1 French bread baguette (10-1/2 ounces), cut into 1/2-inch slices

Steps:

  • Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of each garlic bulb. Place garlic in a 9-in. deep-dish pie plate. Add the broth, oil and tomatoes., Bake, uncovered, at 425° for 30-35 minutes or until garlic is softened. Cool for 10-15 minutes. Place baguette slices on ungreased baking sheets. Bake at 425° for 4-6 minutes or until toasted., Squeeze softened garlic into a small bowl; spread over baguette slices. With a slotted spoon, top each slice with tomatoes.

Nutrition Facts : Calories 89 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 146mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

ROASTED GARLIC & TOMATO SPREAD



Roasted Garlic & Tomato Spread image

Bold flavors and a creamy consistency make this spread a crowd-pleaser. Serve it warm or chilled with pita chips, crackers or breads. -Tara McDonald, Kansas City, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 1-1/2 cups.

Number Of Ingredients 7

2 whole garlic bulbs
3 teaspoons olive oil, divided
3 plum tomatoes, quartered
1 carton (8 ounces) spreadable chive and onion cream cheese
1/4 teaspoon Italian seasoning
1/4 teaspoon salt
Crackers or snack breads

Steps:

  • Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush each with 1/2 teaspoon oil. Wrap each bulb in heavy-duty foil. Place garlic and tomatoes in a foil-lined 9-in. square baking pan. Brush tomatoes with remaining oil., Bake at 425° for 30-35 minutes or until garlic is softened. Cool for 10-15 minutes; squeeze garlic into a small bowl. Drain any liquid from tomatoes; chop and add to garlic. Stir in the cream cheese, Italian seasoning and salt. Serve with your favorite crackers or snack breads.

Nutrition Facts : Calories 89 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 133mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

GARLIC ROASTED TOMATO SPREAD



Garlic Roasted Tomato Spread image

These slow-roasted tomatoes make a tasty addition to any sandwich, or a simple appetizer when spread on crostini.

Provided by Allrecipes

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 3h15m

Yield 8

Number Of Ingredients 6

2 pounds Roma tomatoes, halved lengthwise
½ cup olive oil
1 clove garlic, crushed
1 tablespoon dried oregano
1 teaspoon white sugar
1 teaspoon salt

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Arrange tomatoes, cut side up, in a shallow baking dish; drizzle with olive oil and sprinkle garlic, oregano, sugar, and salt evenly atop.
  • Bake in the preheated oven for 1 hour. Turn tomatoes over and roast until caramelized and very soft, 1 to 1 1/2 hours. Remove from oven and set aside to cool to room temperature, about 1 hour.
  • Transfer tomato mixture to a blender or food processor; puree until smooth.

Nutrition Facts : Calories 144.1 calories, Carbohydrate 5.5 g, Fat 13.8 g, Fiber 1.6 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 296.8 mg, Sugar 3.5 g

ROASTED GARLIC AND SUN-DRIED TOMATO LOAF



Roasted Garlic and Sun-Dried Tomato Loaf image

From Canadian living January 2008 Have not tried yet. I have included ABM method for the dough only

Provided by wicked cook 46

Categories     Yeast Breads

Time 3h40m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 9

1 head garlic
3 tablespoons extra virgin olive oil
1/2 teaspoon granulated sugar
1 cup warm water
2 1/4 teaspoons active dry yeast
2 tablespoons finely chopped sun-dried tomatoes packed in oil
1 teaspoon salt
1 cup multi-grain flour or 1 cup whole wheat flour
2 cups white bread flour

Steps:

  • Slice top off head of garlic; place garlic on foil and drizzle with 1 tbsp (15 mL) of the olive oil. Wrap and bake in 375°F (190°C) oven for 45 to 60 minutes or until garlic is softened. Let cool. Squeeze out pulp into small bowl; mash and set aside.
  • In large bowl, dissolve sugar in warm water; sprinkle in yeast and let stand for 10 minutes or until frothy. Stir in remaining oil, tomatoes, salt and mashed garlic. Stir in multigrain flour and 1-3/4 cups (425 mL) of the white bread flour to make sticky dough.
  • Turn out dough onto lightly floured surface; knead for 8 minutes or until smooth and elastic, adding as much of the remaining flour as necessary. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place for 1 to 1-1/2 hours or until doubled in bulk.
  • Punch down dough; turn out onto lightly floured surface. Pat into 11-inch (28 cm) circle. Roll up into cylinder with tapered ends. Pinch along bottom to smooth and seal. Place on parchment paper-lined baking sheet. Cover and let rise for 1-1/4 to 1-1/2 hours or until doubled in bulk.
  • With sharp knife, cut 4 shallow slashes diagonally across top of loaf. Bake in centre of 375°F (190°C) oven for about 40 minutes or until loaf sounds hollow when tapped on bottom. Let cool on rack.
  • Variation.
  • Bread Machine Roasted Garlic and Sun-Dried Tomato Loaf (for dough only):.
  • Roast garlic as directed. Into pan of 1-1/2 to 2 lb (750 g to 1 kg) bread machine, place (in order) water, sugar, remaining oil, salt, roasted garlic, tomatoes, bread flour, multigrain flour and 1-1/4 tsp (6 mL) bread machine yeast. (Do not let yeast touch liquid.) Choose dough setting.

SUN-DRIED TOMATO SPREAD



Sun-Dried Tomato Spread image

I haven't tried this yet, but it sure sounds good. I got this from True Grit, a cookbook published by the Atlanta Junior League.

Provided by JeriBinNC

Categories     Spreads

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

8 ounces cream cheese, softened
1/4 cup chopped drained sun-dried tomato packed in oil
4 green onions, chopped
1/4 cup chopped pecans
hot pepper sauce
Worcestershire sauce

Steps:

  • In a medium bowl, beat the cream cheese until smooth.
  • Add remaining ingredients; mix well.
  • Serve with sliced French baguettes or crackers.
  • Variation: Substitute roasted red peppers for the tomatoes and walnuts for the pecans.

Nutrition Facts : Calories 264.4, Fat 25.7, SaturatedFat 13, Cholesterol 62.4, Sodium 188.5, Carbohydrate 5.2, Fiber 1.4, Sugar 0.7, Protein 5.5

SUN-DRIED TOMATO SPREAD



Sun-Dried Tomato Spread image

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

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

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

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