Shiras Sun Dried Tomato Spread Food
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
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
SHIRA'S SUN-DRIED TOMATO SPREAD
This recipe comes from Shira Kestenbaum, a regular on the Israel-Food discussion list. Posted with her permission.
Provided by Mirj2338
Categories Spreads
Time 35m
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- Cover the tomatoes in boiling water for about 30 minutes.
- Squeeze dry and then slice on a cutting board.
- Put them into a food processor with the garlic and basil and process for a minute or two.
- Add the vinegar.
- Start adding water, one tablespoon at a time, while the machine is running.
- The mass should start to turn into a deep red paste.
- Add one tablespoon of oil.
- Taste and then add the salt and pepper as needed (some brands of dried tomatoes are very salty).
- You may need more water to make it spreadable.
- Spoon into a glass jar, pressing down with a spoon and then pour olive oil over top to keep out the air.
- Always make sure that the top is covered with olive oil.
- Keep refrigerated.
- Shira says:.
- I buy the tomatoes in the shuk (outdoor market), it pays to shop around because they can be quite expensive.
- I have also made this with lemon juice instead of vinegar but I think it spoils faster.
SUN-DRIED TOMATO SPREAD
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
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
This recipe comes from The Diabetes Food and Nutrition Bible. It sounded good and I am always looking for reduced fat spreads that will brighten up the meal. I did make a few minor changes from the original recipe based on what was in the refrigerator.
Provided by PaulaG
Categories Spreads
Time 10m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Place all ingredients in a food processor and process until smooth and thick.
- Serve with fresh cut vegetables as a dip or spread on crackers or bread.
Nutrition Facts : Calories 125.6, Fat 4.2, SaturatedFat 1.7, Cholesterol 14.8, Sodium 802.8, Carbohydrate 19.5, Fiber 3, Sugar 13.5, Protein 5
SUN-DRIED TOMATO SPREAD
Rather using a regular mayonnaise on your sandwich, try this delicious spread. The sun-dried tomatoes add so much yummy flavor.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Time 5m
Yield 3 tablespoons.
Number Of Ingredients 3
Steps:
- In a small bowl, combine all the ingredients; spread over bread for sandwiches.
Nutrition Facts : Calories 116 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 93mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
SUN-DRIED TOMATO-NUT SPREAD
Sun-dried tomatoes, toasted walnuts and parsley are blended into cream cheese, Parmesan and provolone for an easy and delicious appetizer spread.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield Makes 14 servings, 2 Tbsp. spread and 5 crackers each.
Number Of Ingredients 7
Steps:
- Beat all ingredients except crackers in large bowl with electric mixer on medium speed until well blended. Cover.
- Refrigerate at least 1 hour.
- Serve as a spread with the crackers.
Nutrition Facts : Calories 190, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
SUN-DRIED TOMATO SPREAD
This recipe is from "Ambrosia". The cookbook is from Vicksburg, MS. Excellent appetizer recipe.
Provided by SouthernBell2627
Categories Spreads
Time 10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Mix cream cheese, pesto mix, cilantro, and fresh garlic.
- Mold into desired shape on serving platter.
- In bowl of food processor combine sun-dried tomatoes, Parmesan cheese, and dried garlic.
- Process until combined.
- Spread pver cream cheese.
- Serve with bagel chips or any item of your choice.
Nutrition Facts : Calories 185.3, Fat 17.6, SaturatedFat 10.6, Cholesterol 52.8, Sodium 200, Carbohydrate 2.8, Fiber 0.3, Sugar 0.1, Protein 5
SUN-DRIED TOMATO SPREAD
Copied / Saved from Taste of Home - sounds scrumptious. Note - this recipe makes a lot as initially written - probably want to reduce a bit...
Provided by Gidget265
Categories Spreads
Time 40m
Yield 1/4 C per serving, 28 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cream cheese, mayonnaise, onion and garlic until blended.
- Stir in tomatoes and red peppers.
- Stir in the mozzarella cheese, Italian cheese blend and 3/4 cup Parmesan cheese.
- Transfer to a greased 13-in. x 9-in. baking dish.
- Sprinkle with the remaining Parmesan cheese.
- Bake, uncovered, at 350° for 18-22 minutes or until edges are bubbly and lightly browned.
- Serve with crackers.
Nutrition Facts : Calories 195, Fat 15.8, SaturatedFat 6.3, Cholesterol 35.7, Sodium 345.6, Carbohydrate 7.4, Fiber 0.5, Sugar 2, Protein 6.9
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