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Shira's Sun-Dried Tomato Spread

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“This recipe comes from Shira Kestenbaum, a regular on the Israel-Food discussion list. Posted with her permission.”

Ingredients Nutrition


  1. Cover the tomatoes in boiling water for about 30 minutes.
  2. Squeeze dry and then slice on a cutting board.
  3. Put them into a food processor with the garlic and basil and process for a minute or two.
  4. Add the vinegar.
  5. Start adding water, one tablespoon at a time, while the machine is running.
  6. The mass should start to turn into a deep red paste.
  7. Add one tablespoon of oil.
  8. Taste and then add the salt and pepper as needed (some brands of dried tomatoes are very salty).
  9. You may need more water to make it spreadable.
  10. Spoon into a glass jar, pressing down with a spoon and then pour olive oil over top to keep out the air.
  11. Always make sure that the top is covered with olive oil.
  12. Keep refrigerated.
  13. Shira says:
  14. I buy the tomatoes in the shuk (outdoor market), it pays to shop around because they can be quite expensive.
  15. I have also made this with lemon juice instead of vinegar but I think it spoils faster.

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