Bright and full of flavor, this homemade Sun-Dried Tomato Spread is ideal for a cheese board, a vegetable sandwich, or as a dip for crusty bread. It’s fast and simple to make using a full jar of oil-packed sun-dried tomatoes, kalamata olives, fresh herbs, garlic, and an optional hot pepper.
I’ve been experimenting with sun-dried tomatoes recently, so after making a vinaigrette and a pasta salad, I used an extra jar to create this easy spread. It sits somewhere between a sun-dried tomato pesto (without nuts or cheese), a tapenade, and a pate. You can use it anywhere those ingredients would appear—on sandwiches, crostini, pasta, or as a condiment alongside grilled proteins.
These plump, tangy tomatoes bring intense, concentrated tomato flavor to many dishes. Blended with their jar oil, olives, garlic, a fresh herb, and a bit of heat if you like, they become a versatile, savory spread that keeps in the refrigerator for about five days. It’s become a go-to when I want something quick but special.
Ingredients that Matter
This recipe uses a few pantry staples plus fresh ingredients. Gather the following:
- Sun-dried tomatoes – Use all the tomatoes and oil from a 7 oz jar of oil-packed sun-dried tomatoes. If using dried tomatoes, soak 1 cup in warm water until plump, drain, and substitute about 1/3 cup olive oil for the jar oil.
- Olives – Kalamata olives add a complementary, briny depth. You can skip them, but they elevate the spread.
- Garlic – One small clove, minced, adds bright garlic flavor without overpowering the spread.
- Hot pepper – Optional. A red hot pepper preserves the vibrant color while adding a touch of heat. You can substitute red pepper flakes if desired.
- Parsley – Fresh parsley is recommended for a clean, herbaceous note. Basil, chives, or scallions are good alternatives.
- Salt and pepper – Just a pinch of each to taste; olives contribute some saltiness, so season carefully.
See recipe card for exact quantities.
Instructions
This comes together in about five minutes using a food processor. If you don’t have one, a blender or a sharp knife and good chopping skills will work, too. Steps:
Place the contents of a 7 oz jar of oil-packed sun-dried tomatoes (including the oil) into the bowl of a food processor. Add the kalamata olives, minced garlic, chopped hot pepper (if using), chopped parsley, and a pinch each of salt and pepper.
Pulse until the mixture is finely chopped and spoonable, about 30 pulses, scraping down the sides halfway through. Taste and adjust seasoning. If you prefer a thinner consistency, add a few tablespoons of water and pulse again.
Hint: Without a food processor, drain the tomatoes but reserve the oil. Finely chop the tomatoes, olives, garlic, pepper, and parsley by hand, then stir them into the reserved oil with salt and pepper until well combined.
Substitutions
This recipe is naturally gluten-free, dairy-free, and vegan. You can easily adapt it:
- Dry sun-dried tomatoes – Rehydrate 1 cup in warm water for 30 minutes, drain, and use 1/3 cup olive oil instead of jar oil.
- Heat – Use crushed red pepper flakes instead of a fresh hot pepper, or omit the heat entirely.
- Herbs – Swap parsley for basil, chives, or scallions, or use a small pinch of dried Italian herbs if fresh aren’t available.
- Garlic – Add another clove for bolder garlic flavor, or use garlic powder in a pinch.
- Roasted red peppers – A jarred roasted red pepper adds a sweet, tangy note if you want more depth.
Serving Suggestions
This bold spread has many uses: swap it for sun-dried tomato pesto or pate, spread it on toasted bread for a veggie sandwich, add a spoonful to hot pasta (a splash of cream makes it luxurious), or include a small bowl on a cheese or charcuterie board. It also pairs well with grilled chicken or steak and makes a flavorful dip for vegetables and bread.
Equipment
A small or medium food processor makes the recipe effortless, but a blender or knife skills will also do the job. The processor simply speeds the process and yields a uniform texture.
Storage
Store leftovers in an airtight container or mason jar in the refrigerator for up to five days. Flavors intensify over time and the spread will thicken; stir in a little olive oil or water to loosen it before serving. I don’t recommend freezing, and for food safety refrigerate within two hours of leaving at room temperature.
Top tip
This versatile spread can replace sun-dried tomato pesto or pate—stir a spoonful into hot pasta (add a splash of cream if you like), spread it on sandwiches or grilled cheese, or spoon it onto chicken for an instant flavor boost.
FAQ
Yes. The jar oil carries tomato and olive flavor and helps create a silky, cohesive spread when blended with the tomatoes and other ingredients.
Yes. Reconstitute 1 cup of dried tomatoes in warm water for about 30 minutes, drain, and use roughly 1/3 cup olive oil in place of jar oil before blending.
Serve it on a cheese or charcuterie board, spread on sandwiches or grilled cheese, spoon over grilled meats, or serve as a dip for crusty bread and vegetables.
Appetizers
If you enjoy this spread, try other simple appetizer recipes for entertaining or weeknight snacking.
Dinner Ideas
This spread also pairs well with many dinner dishes—stir into pasta, spread on chicken before roasting, or use as a finishing condiment for roasted vegetables.
Recipe
Sun-Dried Tomato Spread
- Author: Adam Dolge
- Total Time: 5 minutes
- Yield: 1 cup
Description
Bright and flavorful, this Sun-Dried Tomato Spread is quick to make and versatile—perfect for boards, sandwiches, pasta, and dips. It uses a jar of oil-packed sun-dried tomatoes combined with olives, herbs, garlic, and an optional hot pepper.
Ingredients
- 1 (7 oz.) jar oil-packed sun-dried tomatoes
- ¼ cup kalamata olives, pitted
- ¼ cup chopped fresh parsley (or basil, chives, or scallions)
- 1 hot pepper, seeded if desired, chopped (optional)
- 1 garlic clove, chopped
- Pinch table salt
- Pinch black pepper
Instructions
- Add the tomatoes and their oil from the jar to a food processor along with the olives, parsley, hot pepper (if using), garlic, salt, and pepper. Pulse until finely chopped and spoonable, about 30 pulses, scraping the bowl halfway through. For a smoother or thinner spread, add a few tablespoons of water and blend a bit longer. Serve on a cheese board, in sandwiches, stirred into pasta, spooned over grilled meats, or as a dip.
Notes
- To use dried sun-dried tomatoes, soak 1 cup in warm water for 30 minutes, drain, and use about 1/3 cup olive oil instead of jar oil.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Stir in oil or water if the spread thickens.
- Substitute herbs and adjust garlic, salt, and heat to taste.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: blending
- Cuisine: American/Mediterranean