Roasted Garlic And Sun Dried Tomato Spread Recipes

GARLIC ROASTED TOMATO SPREAD

Garlic Roasted Tomato Spread image

These slow-roasted tomatoes make a tasty addition to any sandwich, or a simple appetizer when spread on crostini.

Provided by Allrecipes

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 3h15m

Yield 8

Number Of Ingredients 6

Ingredients

2 pounds Roma tomatoes, halved lengthwise
½ cup olive oil
1 clove garlic, crushed
1 tablespoon dried oregano
1 teaspoon white sugar
1 teaspoon salt

Steps:

Preheat oven to 250 degrees F (120 degrees C).
Arrange tomatoes, cut side up, in a shallow baking dish; drizzle with olive oil and sprinkle garlic, oregano, sugar, and salt evenly atop.
Bake in the preheated oven for 1 hour. Turn tomatoes over and roast until caramelized and very soft, 1 to 1 1/2 hours. Remove from oven and set aside to cool to room temperature, about 1 hour.
Transfer tomato mixture to a blender or food processor; puree until smooth.

Nutrition Facts : Calories 144.1 calories, Carbohydrate 5.5 g, Fat 13.8 g, Fiber 1.6 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 296.8 mg, Sugar 3.5 g

ROASTED GARLIC AND SUN-DRIED TOMATO SPREAD

Roasted Garlic and Sun-Dried Tomato Spread image

You will not BELIEVE the flavor of this spread till you try it! It creates a taste explosion in your mouth and makes you think you're in sunny Greece. Serve with crackers or pita crisps.

Provided by Semra22

Categories Spreads

Time 40m

Yield 2 cups

Number Of Ingredients 7

Ingredients

2 heads roasted garlic
1/2 teaspoon olive oil
1 (8 ounce) package cream cheese
1/2 cup crumbled feta cheese
1 teaspoon dried oregano
1/2 cup sun-dried tomato packed in oil
1/2 cup finely chopped toasted walnuts

Steps:

To roast the garlic: Cut top 1/4" off the heads, place on foil and drizzle with olive oil. Enclose in the foil and bake at 350 till soft, about 30 - 40 minutes.
Let garlic cool a bit and squeeze the pulp out of the cut-off top into a bowl. Beat with the cheeses and oregano till smooth.
Drain and chop the tomatoes, and add with the walnuts to mixture, stir.
Cover and refrigerate for at least 2 hours, 24 hours is best to blend flavors.

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