Tomato Spread Recipe: 3 Variations
- Level
- Easy
- Rating
- Rate this recipe
In this tomato spread recipe, I’ll show you how to make a Mediterranean spread with sun-dried tomatoes. It’s great as a dip, on bread or as part of a hearty cold supper, for example with mushroom sausage.
My tomato spread is completely vegan, tastes wonderfully Italian and is ready in about 30 minutes. Best of all, you only need a handful of ingredients. For another spread, try my eggplant spread.
You’ll find the complete tomato spread recipe below. Have fun and good luck making it!
Tomato spread – What do you need to make it?
Ingredients per 400 g
| Ingredient | Grams | Percent |
|---|---|---|
| Tomato spread | ||
| water | 160 ml | |
| sun-dried tomatoes (packed in oil) | 120 g | |
| tomato paste | 80 g | |
| red wine vinegar | 30 ml | |
| dried thyme | 5 g | |
| garlic clove | 1 | |
| ½ onion | — | |
| olive oil for frying | — | |
| brown sugar to taste | — | |
| balsamic vinegar | — | |
| salt | — | |
| pepper | — | |
The equipment to make tomato spread
Food processor / Thermomix / immersion blender
A food processor combines the ingredients into a creamy mixture. A Thermomix or immersion blender works too.
A jar of your choice
For filling and storing your spread.
Make tomato spread – Step-By-Step Instructions
Chop the onion and garlic
Chop the onion and garlic. The pieces don’t need to be especially fine because we’ll blend everything later. Smaller pieces do cook more evenly, though.
Prepare the sun-dried tomatoes
Drain the sun-dried tomatoes and cut them into smaller pieces. Tip: Keep the oil from the tomatoes. We’ll use it for frying in a moment.
Add oil to the pan
Pour some of the tomato oil into a pan along with regular olive oil. This gives the spread an aromatic base.
Sweat the onion and garlic
Sweat the onion and garlic over medium heat until translucent. They should soften without browning.
Cook the tomato paste
Once the onion is translucent, add the tomato paste and cook it for about 3-4 minutes. This takes away its acidity and develops its flavor.
Add the sun-dried tomatoes
Add the sun-dried tomatoes to the pan and fry everything together for about 5 minutes, until the flavors have combined.
Add the liquid and seasoning
Add the water and red wine vinegar mixture, then season with salt, pepper and thyme. Let the mixture simmer for about 10 minutes.
Sweeten to taste
The tomato mixture has now reduced. If you prefer it a little sweeter, add some brown sugar. The amount depends on how acidic the tomatoes and vinegar are. Taste as you go.
Reduce the mixture
Keep the mixture on the stove until no liquid remains. It should have a spreadable consistency rather than a runny one.
Blend the tomato mixture
Transfer the mixture to a blender or food processor, or blend it directly in the pot with an immersion blender. Pulse until it is creamy.
Season and add the balsamic vinegar
Taste the mixture and add the balsamic vinegar. Add more salt and pepper if needed, then blend briefly again.
Fill a jar and enjoy
Your Mediterranean tomato spread is ready. Spoon it into a clean jar and enjoy!
More tomato spread variations
Tomato and cream cheese spread
My personal favorite: mix the finished base with an equal amount of cream cheese. The spread tastes less intensely of tomato but becomes lovely and creamy. It is no longer vegan, of course.
Tomato spread with fresh tomatoes
You can also make this spread with fresh tomatoes. Replace the sun-dried tomatoes and water with five times the amount of fresh tomatoes. Cut them into quarters and slowly cook them down in a pan until reduced by at least 50 %. Press them through a sieve, let the mixture cool and continue as in the basic recipe.
Italian tomato spread with basil
To me, the spread already tastes wonderfully Mediterranean. For even more classic Italian flavor, add fresh basil at the end and blend it in briefly.
What is the shelf life of tomato spread?
Your tomato spread keeps in the fridge for about 1 week. Always use a clean knife so you don’t introduce germs into the jar.
Refrigerating tomato spread: Keep it in a clean, sealed container in the fridge and use within 2–3 weeks. Do not store it at room temperature.
Freezing: You can also freeze tomato spread. It keeps in an airtight container in the freezer for about 3 months.
Frequently asked questions
Can I can tomato spread?
Can I can tomato spread?
Keep the tomato spread in a clean, sealed container in the fridge and use within 2–3 weeks. Do not store it at room temperature.
Is tomato spread vegan?
Is tomato spread vegan?
Yes, the basic recipe is completely vegan. Only the cream cheese variation isn’t vegan. Check that your sun-dried tomatoes are packed in olive oil rather than animal fat.
How can I make tomato spread firmer?
How can I make tomato spread firmer?
If your spread is too runny, simply reduce the mixture for longer, until no liquid remains. It will firm up a little more as it cools in the fridge. You can also use slightly less water.
Which sun-dried tomatoes work best?
Which sun-dried tomatoes work best?
I use sun-dried tomatoes packed in olive oil. You can use their oil directly for frying; it would be a shame to throw it away. Salt-dried tomatoes work too, but you’ll need a little more olive oil and should season with salt more carefully.
You’ll find more delicious recipes in my recipe collection.
