Sun-Dried Tomato Spread

Crisp is one of my favorite lunch delivery spots and I crave their delicious falafel sandwiches all the time at work.  Even though the delivery times can be unbelievably slow, I am always willing to wait that hour for their signature falafel sandwiches, especially the “Crisp Mediterranean” which is served with eggplant, sun-dried tomato spread, Parmesan flakes and garden greens in a warm pita pocket.  When I had first made Baked Falafels and Baba Ghanoush for a friend’s Mediterranean-themed dinner, I was determined to make an accompanying sun-dried tomato spread.  I found a recipe on AllRecipes.com and tweaked it a bit to cut down on the tomato paste as I didn’t want it to overpower the sun-dried tomato flavor.  I also added more basil and left out the sugar as I felt it really didn’t need it.

I think this spread would go great with hummus and goat cheese as well!

Sun-Dried Tomato Spread

Yields: 1-2 cups

Ingredients:

• 3/4 C sun-dried tomatoes with oil
• 1/4 C olive oil
• 1/4 C basil
• 1 garlic clove, crushed
• 2 T tomato paste
• 1 tsp salt
• optional: grated Parmesan cheese

Directions:

Place all the ingredients in a food processor and blend to a paste-like consistency.  Chill in the refrigerator before serving.  Optionally, garnish with some freshly grated Parmesan.  Store any leftovers in an air-tight container and refrigerate.