Recipe for Sun-Dried Tomato and Roasted Red Pepper Spread
When summer farmers’ markets are overflowing with peppers, prepare this dish to savor the seasonal flavors. Spreads are a familiar adjunct in the culinary world — think peanut butter, jelly, jam, mayo, or mustard. But they’re really just fancy condiments.
Preparation time: 30 minutes
Yield: 6 servings
5 red bell peppers
2 cloves garlic
3 oil-packed sun-dried tomatoes, drained
3 tablespoons extra-virgin olive oil, plus more for garnish
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
Halve the bell peppers and remove the seeds and ribs. Chop and puree them in a food processor until smooth.
Add the remaining ingredients and puree until smooth.
Scrape the bell pepper mixture into a large skillet and cook uncovered over low heat until the tomatoes and bell peppers break down (about 20 minutes), stirring frequently.
Allow the mixture to cool and serve with a fresh drizzle of olive oil. Serve with toasted pita chips or rice crackers.
Make several batches at the end of the season and freeze small portions for a memory of warmer months during winter’s long chill. If you have sun-dried tomatoes that aren’t packed in oil, simply reconstitute them as directed and use in place of the oil-packed variety.
Per serving: Calories 107 (66 from Fat); Fat 7g (Saturated 1g); Cholesterol 0mg; Sodium 204mg; Carbohydrate 9g (Dietary Fiber 3g); Protein 1g.