Makes about 2/3 cup
Adapted from: Bacon Nation
While this recipe is supposed to go alongside the Crispy Polenta Bites, I made this into a separate post because something this amazing and useful deserves its own post.
This stuff is honestly crack. I would insist that you make it but there is a slight chance that you will become addicted; just a warning. You can’t mess up olive oil, slightly acidic but also sweet sun-dried tomatoes, sharp red onion, and aromatic basil. This stuff just can’t be beat. And the best part is that you can put it on anything.
Use it as a dip for crusty bread, spread it on sandwiches, eat it with chicken, bathe in it, whatever. It takes 5 minutes to make, and can sit in the fridge for 2 days. *Insert 100 heart-eye emojis*
~4 ounces (about 2/3 cup) oil-packed sun-dried tomatoes, half of the oil drained out
~2 to 3 tablespoons extra-virgin olive oil
~2 teaspoons balsamic vinegar
~3 tablespoons chopped fresh basil
~1 tablespoon finely chopped red onion
Place the sun-dried tomatoes in a food processor or blender. Add 2 tablespoons of the olive oil, the balsamic vinegar, and the basil. Process until fairly smooth but still a little coarsely chopped. If the mixture is dry, add some or all the remaining tablespoon of olive oil.
Spoon the sun-dried tomato mixture into a small bowl and add the red onion. Cover the tomato spread and refrigerate until ready to use. You can prepare the spread several hours or even 2 days before using. Let the spread return to room temperature before using (or you could experiment with heating it up in the microwave or on the stove top… yum).