Recipe for Sun-Dried Tomato and Roasted Red Pepper Spread - dummies

Recipe for Sun-Dried Tomato and Roasted Red Pepper Spread

By Alexandra Jamieson

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.

[Credit: ©iStockphoto.com/Elzbieta Sekowska]
Credit: ©iStockphoto.com/Elzbieta Sekowska

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

  1. Halve the bell peppers and remove the seeds and ribs. Chop and puree them in a food processor until smooth.

  2. Add the remaining ingredients and puree until smooth.

  3. 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.

  4. 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.