This Sun-Dried Tomato Spread is chunky, garlicky, and packed with rich, tangy flavor. The secret? Slowly simmered garlic in olive oil. Perfect for spreading on bread, scooping with crackers, tossing with pasta, or dolloping over roasted veggies and grain bowls.
If you don't know me yet, you might be able to tell from my blog that I'm a bit dip and sauce-obsessed.
I'm the kind of person who believes a good vegan dip, dressing, or spread can fix almost anything - boring veggies, dry toast, even bad moods.
This Sun-Dried Tomato Spread is part of that same obsession. It's similar to my Sun-Dried Tomato Pesto or even my popular Mojo Picón (Canarian Red Pepper Sauce), but this spread focuses on slow-cooked garlic and olive oil (a quick confit) for a deeper, silkier flavor. For another confit recipe, try my Tomato Confit.
If you're a fellow sauce fanatic, don't stop here. Try my Vegan Kale and Walnut Pesto, Roasted Garlic and Spinach Pesto, or head over to my full guide on How to Make Vegan Sauces (Fast + Easy) for more drizzly, dippable inspiration.
Jump to:
Why I Love This Recipe
- It's ridiculously flavorful.
- It's completely dairy-free but still creamy (and chunky at the same time), savory, and spreadable.
- You can use it everywhere on sandwiches, tossed with pasta, or smeared over homemade crackers or crusty bread.
- It stores beautifully, so you can make a batch ahead of a gathering or keep it in the fridge for easy flavor bombs all week.
Ingredients
Sun-Dried Tomatoes: Use the dry-packed variety or homemade air-fryer sun-dried tomatoes. It's fine to use the tomatoes in oil, but don't soak them. Also, drain them well so the spread isn't overly oily.
Garlic: I use an entire head of garlic, which usually gives about 10-12 fat cloves. If you're using pre-peeled garlic, measure out about the same.
Vinegar: I use red wine vinegar, but apple cider or rice vinegar will work as well. Replace the vinegar with lemon juice if needed.
See the printable recipe card for quantities and a full list of ingredients.
Variations
- Add a pinch of red pepper flakes or a drizzle of chili oil for heat.
- Swap dried parsley for dried or fresh basil, thyme, or oregano.
How To Make Sun-Dried Tomato Spread
See the complete printable recipe card below for the details.
Step 1: Soak the cashews and sun-dried tomatoes in hot water for 1-2 hours, or microwave them for 2 minutes until soft and plump.
Step 2: In a small pan, gently cook the garlic cloves in olive oil over very low heat (barely bubbling) for 15 minutes, until soft and fragrant (not browned). You'll know they are ready when the entire house smells delicious, and maybe your neighbors know you're cooking something tasty.
Step 3: Add the drained tomatoes, cashews, garlic with infused oil, vinegar, parsley, tomato puree, and salt to a bullet or food processor.
Step 4: Blend until thick and chunky, adjusting with a bit of oil or water as needed to thin it out. Taste and season to your liking.
Top Tips
- Number 1 tip: Go low and slow with the garlic. Don't rush it. Cook on very low heat so it gets soft and fragrant, not brown or bitter.
- Soften the cashews and tomatoes. Soften the cashews and tomatoes a little bit. It helps them blend better but still leaves a little texture.
- Use good olive oil. It's the backbone of the flavor, so choose one you'd happily drizzle on a salad.
- I like using a Nutribullet for this. It keeps the texture nice and chunky. A food processor works too, just pulse to avoid over-blending. A blender is my last resort since I hate wrestling with the blades on thick, low-liquid recipes like this one.
Serving Suggestions
- Use it like you would use this Basil Hummus Recipe - on toast, sandwiches, or wraps. It's great with avocado or grilled veggies.
- Pair it with crackers like Homemade Crackers (Cuban-Style), crostini, or raw veggies for a quick snack or appetizer board. You can serve it alongside Easy Mushroom Salad.
- Add a spoonful to warm pasta with a splash of the cooking water for an instant sauce.
- Add to grain bowls. A spoonful over quinoa, lentils, or rice instantly pulls the dish together.
Sun-Dried Spread FAQS
Yes, just skip soaking them with the cashews.
Stored in a sealed container, it will last for up to 5-7 days.
Don't leave me hanging. Let me know how this Sun Dried Tomato Spread turned out! Was it love at first bite? Surprisingly edible? Or yuck! And if my directions helped (or didn't), please let me know so I can continue to improve these recipes for you.
Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Recipe Card
Sun-Dried Tomato Spread
Equipment
- Nutribullet or food processor
- Food Processor or bullet
Ingredients
- ½ cup sun-dried tomatoes dry-packed, ~50 grams
- ¼ cup raw cashews ~45 grams
- 1 whole garlic bulb or 10-12 peeled fat cloves
- ¼ cup olive oil
- ½ teaspoon salt or to taste
- 2 teaspoons dried parsley or basil
- 2 tablespoons red wine vinegar to taste
- ½ cup tomato puree
- 1-2 tablespoons water optional to thin it out (leave it out if using tomato puree)
Instructions
- Soak the cashews and tomatoes: Place the sun-dried tomatoes and cashews in a bowl and cover with hot water. Let them soak for 1-2 hours, or if you're in a hurry, microwave them in water for 2 minutes until the cashews are plump and the tomatoes are softened. Drain well and set aside.
- Simmer the garlic: In a small saucepan, add the olive oil and peeled whole garlic cloves. Cook over very low heat (barley bubbling) for about 15 minutes, stirring occasionally to cook on all sides. The garlic should be fragrant, a pale yellowish color, but not browned. This step infuses the oil and gives the spread a mellow, rich garlic flavor.
- Blend everything: In a bullet or food processor, combine the drained sun-dried tomatoes, cashews, garlic with the infused oil, tomato puree, vinegar, dried parsley (or basil), and salt.
- Blend until smooth: Process until you get a thick, chunky spread.
- Taste and adjust: Add more salt or vinegar if needed for balance.
- Serve or store: Serve in a bowl with a splash of olive oil over the top. To store, transfer to an air-tight container and refrigerate for up to one week.
Regi Pearce says
I’m obsessed with how this one turns out every time. That slow-cooked garlic adds so much depth. It’s honestly good on everything from crusty bread to bowls!