If you like simple, savory flavors, this sun dried tomato spread is for you. It’s quick to make, packed with garlic and olive oil, and works perfectly as a Turkish-style meze. Just mix everything in one bowl, and it’s ready to serve with some fresh bread on the side.
It’s quick to make with just a few ingredients, and you can keep it in the fridge for days, ready to enjoy anytime.
What Are Sun Dried Tomatoes?
Sun dried tomatoes are tomatoes that have been dried to remove most of their moisture. This makes their flavor more concentrated, slightly tangy, and much deeper than fresh tomatoes.
They also have a chewier texture, especially if you are using the dry version.
You’ll usually find two types: dry and oil-packed. Oil-packed tomatoes are softer and ready to use, while dry ones need to be soaked in hot water to soften before using.
About the Ingredients
This sun dried tomato spread comes together with a few simple ingredients.
Sun dried tomatoes: These are the base of the recipe. If you are using dry ones, soak them in hot water first to soften. Oil-packed ones can be used directly.
Garlic: Adds a strong, savory flavor. You can reduce the amount if you prefer it milder.
Tomato paste: Gives a deeper tomato flavor and helps the mixture come together.
Olive oil: Adds richness and helps create a spreadable texture.
Vinegar: Brings a bit of acidity.
Pomegranate molasses: Adds a slightly sweet and tangy note that pairs really well with the tomatoes.
Spices: Paprika and thyme give extra flavor. You can adjust them to your taste.
Salt: Just a pinch is enough, especially if your tomatoes are already salty.
How to Make Sun Dried Tomato Spread
This sun dried tomato spread recipe is a very quick one.
If you’re using dry sun dried tomatoes, start by soaking them in hot water for about 10–15 minutes. This helps soften them and makes them easier to chop.
Drain and chop the tomatoes as finely as you can. Then put them in a bowl.
Add the garlic and all the remaining ingredients. Mix everything well until combined.
You can serve it right away or keep it in a jar in the fridge for up to 2 weeks.
Tips
You can make this sun dried tomato spread with either dry or oil-packed tomatoes. If using dry ones, soak them first so they soften and mix more easily. Oil-packed tomatoes can be used as they are.
If you want to change the flavor a bit, you can try different types of sun dried tomatoes or adjust the spices to your taste.
For a creamier texture, you can mix in some cream cheese or Greek style yogurt. This will make the spread milder, but it will keep for a shorter time, about 1 week in the fridge.
You can also play around with the spices and make this sun dried tomato spread your own.
Serving Suggestions
This sun dried tomato spread is very versatile and easy to serve in different ways.
We love it most with fresh bread, especially toasted slices or warm pide. It also works great as part of a meze platter with olives, cheese, and other small dishes.
You can spread it on sandwiches or wraps to add extra flavor, or serve it alongside Turkish kofte.
It’s also nice with eggs at breakfast, or even as a simple snack with crackers.
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📖 Recipe
Sun-Dried Tomato Spread
INGREDIENTS
- 10 pieces sun dried tomatoes
- 2 cloves garlic
- 1 tablespoon vinegar
- 1 teaspoon pomegranate molasses
- 3 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 pinch salt
- 1 teaspoon paprika
- 1 teaspoon thyme
INSTRUCTIONS
- Soak dried tomatoes in hot water for 10-15 minutes. This will help soften the dried tomatoes.
- Chop the tomatoes well and transfer into a mixing bowl.
- Mash the garlic and add that in the bowl.
- Add in all the remaining ingredients and mix well.
- Either serve it as an appetizer or keep it in an airtight container or a jar in the refrigerator for up to 2 weeks.
NOTES
- You don’t need to soak the dried tomatoes if you are using sun dried tomatoes in oil in jars. They are already soft.
- You can add cream cheese or Greek style yogurt in the mixture if you like. But then the storage time is shorter.
- You can play with the spices in it to your liking.
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
Josephine Brady says
Hi. I’m having a hard time finding pomegranate molasses. What can I substitute and what would be the appropriate measurement?
Zerrin & Yusuf says
Hi Josephine,
We use pomegranate molasses for its sour taste with a slight sweetness. If you can't find it, you can use 1 tablespoon of balsamic vinegar instead. No need for add the other vinegar in the recipe list then. Hope this helps.
Tam says
Made a cheese sandwich for lunch today and used this as a spread in it. Came out amazing! Thanks for the recipe!
Yusuf says
Hi Tam! Your sandwich sounds so tasty!