For this month’s redux challenge - making or using dehydrated foods - I REALLY wanted to make fruit leather. Unfortunately, I don’t have a dehydrator, I didn’t have much time to use the sun method, and my oven is acting a fool (it seems to only work on Tuesday’s and Thursday’s; I’m waiting for someone to come out and fix it). I’ll give that one a go another time.
So instead, I decided to use one of my favorite dehydrated foods, sun-dried tomatoes, in a recipe. I love how sweet and tangy they are. They’re great on top of salads, in pasta dishes and on sandwiches. And because I just got a Vitamix, I’m blending everything in site. Seriously. You would think David and I are on a mechanical soft diet or something (hah!).
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This spread is easy to make in any blender or food processor and is also great as a dip for veggies or bread.
Sun-Dried Tomato Spread
1-80z jar oil packed sun-dried tomatoes
1/4 cup tomato paste
1/4 small onion, chopped
1/4 cup yellow bell pepper, chopped
3 cloves garlic, chopped
2 TBS red wine
1 TBS balsamic vinaigrette (or any cooking vinegar you have on hand)
salt and pepper to taste
-Using half of the oil from the sun-dried tomato jar, saute the onion, peppers and garlic until translucent. Season with salt and pepper.
-Add in the tomatoes, tomato paste, wine and vinegar and simmer for about 20 minutes, stirring occasionally.
-Remove pan from heat and allow to cool. Place into blender or processor and puree.
*Store in the refrigerator.
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I enjoyed this spread on a sandwich for lunch, with spinach, onion, peppers and smashed, leftover tempeh meatballs. Yum
Need some inspiration for using or making dehydrated foods? Be sure to check out some of the recipes below!
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