This spread is delicious on a cracker or slice cucumber into rounds for a grain-free “cracker”; mix with a little cream cheese or nondairy alternative for a creamy dip or spread; add to your favorite deviled egg recipe; stir into a tomato soup or minestrone. The possibilities are endless.
MAKES: 1 cup
2/3 cup dry-packed sun-dried tomatoes (1-1/2 ounces)
2 large garlic cloves, minced
1 teaspoon chopped fresh rosemary
1 teaspoon orange zest
1 tablespoon fresh squeezed orange juice
1/4 teaspoon sea salt
2-3 tablespoons extra-virgin olive oil
Optional: 2 tablespoons freshly grated Parmesan cheese
- Rehydrate dried tomatoes: place in a small bowl with just enough hot water to cover until they soften, about 30 minutes. Drain in a strainer set over a small bowl and squeeze out excess water.
- In a food processor or blender combine rehydrated tomatoes, garlic, rosemary, orange zest, orange juice, salt and 2 tablespoons olive oil. Puree until smooth (add additional olive oil, if needed. Add the Parmesan cheese, if using and puree again. Refrigerate at least 2 hours before serving.
- The sundried tomato spread can be refrigerated for up to 1 month; cover with olive oil and cover tightly. Serve with baguette
Sueson Vess
Sueson Vess is a professional chef, author/food writer and educator helping people eat healthier, especially those with food intolerances and others with chronic illnesses. She is passionate about nutrition and helping others achieve and maintain a “good for your health” lifestyle. There are always delicious, helpful and healthy solutions! Her focus is on “Foods with Benefits” – learning to increase delicious beneficial foods in your daily life. Sueson makes bone broth at Nature’s Own in North Carolina, and teaches cooking classes at FirstHeath and Duke Cancer Center. She is a regular contributing writer for Sandhills Naturally and Gluten-Free & More publications.
