Sun-Dried Tomato Spread

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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).

Happy dining!!


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