I put this sun dried tomato topping on almost everything!
To be honest, I’m not entirely sure what to call this sun dried tomato recipe. It’s definitely a condiment, but not quite a salsa. You could call it a sun dried tomato spread, but it’s not really creamy. I developed it one morning when I wanted to dress up a fried egg breakfast sandwich—one bite and I was hooked!
Since that fateful morning, I have put this seven-ingredient condiment on many egg sandwiches, grilled vegetable sandwiches, too, and it quickly became my favorite way to take pizza night from ho-hum to heck ya!
Whatever the name, it has become my favorite sandwich condiment, egg upgrader, pizza topper, elevator of toast, and general food addition of my dreams, but that’s difficult to write into a title. This sun dried tomato recipe makes about 1 cup, but you should probably double it. Once you try it, you’ll use it on everything too!
Table of Contents
7-Ingredients: So much Flavor!
This sun dried tomato recipe is so easy and you probably have everything you need in your pantry.
- Sun dried tomatoes: Sun dried tomatoes come in varying levels of dehydration. You want to use sun dried tomatoes that are large and tender, not tough. These can be either dry-packed or oil-packed. We sell dry-packed sun-dried tomatoes in our shop, so that’s what I used in this recipe, but oil-packed also works.
- Garlic cloves and yellow onion: These fragrant aromatics add a complex sweet warmth and balance the acidity of the tomatoes.
- Olive oil: Every component of a recipe adds flavor, and olive oil is no exception to this rule. I use a good quality extra virgin olive oil. In addition to flavor, it also helps bind the other ingredients together.
- Dried thyme: This little herb adds an earthy, citrusy element to this sun dried tomato spread.
- Kosher salt: Salt heightens the flavors of the other ingredients.
- Basil leaves: Fresh basil adds a sweet, vibrant brightness to balance out the bold flavors in the rest of the recipe.
How to Make this Sun Dried Tomato Recipe
It doesn’t get much easier than this; just toss it together in a bowl. Cook it for about 5 minutes, then use it to dress up your favorite foods. Voila!
- Combine ingredients: Into a small bowl, combine sundried tomatoes, garlic cloves, yellow onion, olive oil, dried thyme, and kosher salt.
- Cook it: Set a small skillet over medium heat and add the sun dried tomato mixture. Stir it occasionally until the onions have softened and the garlic is fragrant, about 5 to 7 minutes. If it looks dry, add one more tablespoon of olive oil.
- Add basil: Remove from heat, and transfer to the bowl you mixed it in. Let it cool for a minute, and stir in the basil. Use on everything.
How to Use Sun Dried Tomato Topping
So often when dinner (or breakfast or lunch) needs an upgrade, a sauce or spread will do it. This sun dried tomato spread (if that’s what you want to call it) will last covered in the fridge for up to a week. Here are my favorite ways to use it:
As a topping for:
- Ricotta toast (It’s an easy appetizer, just slice a baguette, spread with homemade ricotta, and top with this sun dried tomato recipe.)
- Every sandwich you will ever make from now until forever.
- Pizza: I grilled this Neapolitan Pizza Dough, then topped it with torn mozzarella and the sun dried tomato recipe. My husband loved it, and it was so easy to make.
- Scrambled eggs
As a dip or spread:
- Stir it into aioli to make sun-dried tomato aioli
- Mix it with feta, labneh, or Greek yogurt AND serve with pita, veggies or chips
Dress something up:
- Add a spoonful to a cup of cottage cheese with sliced cucumbers
- Sprinkle it on homemade focaccia
- Spoon it over baked fish or chicken
- Use it like a semi-raw sauce for homemade pasta
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Sun Dried Tomato Spread
Ingredients
- 8 sun dried tomatoes, minced (½ cup)
- 4 garlic cloves, minced
- 1/4 cup yellow onion, minced
- 2 tablespoons extra virgin olive oil
- 3/4 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 12 large basil leaves, sliced into ribbons
Instructions
- Combine ingredients: Into a small bowl, combine sundried tomatoes, garlic, yellow onion, olive oil, dried thyme, and kosher salt.
- Cook it: Set a small skillet over medium heat and add the sun dried tomato mixture. Stir it occasionally until the onions have softened and the garlic is fragrant, about 5 to 7 minutes. If it looks dry, add one more tablespoon of olive oil.
- Add basil: Remove from heat, and return the mixture to the bowl you mixed it in. Let it cool for a minute, and stir in the basil. Use on everything. The recipe will keep covered in the fridge for up to 1 week.
Notes
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
- Serving Size: This recipe makes about 1 cup. Consider 2 tablespoons a serving.
- Storage: Cover with a lid and store in the refrigerator for up to one week.
