My sun dried tomato hunt in Erbil failed. It is nearly impossible to get them in Kurdistan. Even large supermarkets like Carrefour don’t bother to import them. Hence, I decided to purchase this unique ingredient in Amman and simply take it with me.
Sun-dried tomato spread is a simple dish that can be used in so many different ways. You can have it with fresh bread, but it will also work great as chicken or fish stuffing/marinade. Served with some goat cheese it’s perfect for pasta. I like adding some roasted almonds and fresh herbs for additional twist.
Sun-dried tomato spread
handful of sun dried tomatoes (about 300 g without olive oil)
3 gloves of garlic
1/4 cup olive oil (you can use the one they are soaked in)
handful of roasted almonds, crushed
fresh herbs of your choice: rosemary, basil, oregano, thyme
- If you’re using tomatoes that were soaked in olive oil simply put all the ingredients in a blender (except of almonds and herbs) and mix until smooth.
- Add finely chopped herbs and stir in crushed almonds.
- Drizzle with olive oil before serving.
If you’re using dried tomatoes that were not soaked in olive oil – soak them in hot water, cover and put aside for 30 minutes. After this time transfer to blender.