Shmeasured Tomatoey Shmear
By reader request after the post about my tomato jungle, here’s how to make the sun-dried tomato spread that I whip up at least once in the season. The beauty of it is that it’s pretty much impossible to make ‘wrong.’ If you like more garlic, less olives, or the other way ’round, you’ll still have a lovely spread for your bagels and bread.
I do Smitten Kitchen’s oven drying method to make faux sun-dried tomatoes (with garlic!) 3-4 times during the growing season. (I find the drying times always take longer than what she says and that’s ok, cuz they are worth it. I’m addicted to having them in spicy, cheesy quesadillas.) If you use store-bought sun-dried toms packed in oil, your spread will be greasier and softer. Using my own tomatoes, I like the result without adding any additional oil after roasting.
Ingredients you need:
(all measurements are approx-able)
- IN ADVANCE: Put ~2 oz. cream cheese and ~6 oz. unsalted butter on the counter to fully soften before you start
- peeled clove/s/ss/sss fresh garlic
- Kalamata olives/ss/sssssssss, pitted
- 1/2 tsp. Cajun seasoning (these vary a LOT by producer, so you can play with how much to add)
- ~2 ounces sun-dried tomatoes
- Maybe a drizzle of olive oil, see comment above.
Devices you need:
- food processor
Spread it on everything. Ha! One fun idea: While soft, spread a 1/2-inch layer between plastic wrap. Set in fridge to firm. Unpeel and use a cookie cutter to make fancy pats shaped like hearts for entertaining brunch friends. Their hearts will melt when put on some warm bread… mmmmmm 🙂
Put it all into food processor, blend until combined with just small olive and tomato pieces still intact.