Sun Dried Tomato Dip
Submitted by james
A rich Mediterranean sun-dried tomato dip pureed smooth with garlic, oregano, thyme, and olive oil. Microwave method makes it fast, and it keeps in the fridge for a month.
YIELD
1 batchPREP
20 minCOOK
25 minREADY
45 minSun-dried tomatoes deserve more than a sprinkle on your salad. Blitzed into a dip with a generous amount of garlic, good olive oil, and dried Mediterranean herbs, they turn into a deeply savory spread that tastes like the sweetest, most concentrated essence of summer tomato.
The microwave method here is genuinely clever. The leathery dried tomatoes plump and soften without you babysitting a stovetop pot, then a final round of microwaving with the oils lets the herbs and garlic infuse the fat. A quick whirl in the food processor turns it all into a glossy, spoonable dip somewhere between a pesto and a tapenade.
Serve with crusty bread, crackers, raw vegetables, or use as a topping for grilled chicken, pasta, or pizza. Stored in a sealed container under a thin film of olive oil, it keeps for up to a month in the fridge.
Pro Tips
- Use dry-packed sun-dried tomatoes, not the oil-packed kind. Oil-packed are pre-softened and won’t absorb the rehydration step properly.
- Don’t skip the rehydration. Dry tomatoes pureed straight will give you a gritty, fibrous paste instead of a silky dip.
- A high-wattage microwave (1000W+) is essential for the cooking times listed. Lower-watt machines need 1.5x the time.
- Pour a thin layer of olive oil over the surface before refrigerating. It seals out air and dramatically extends the shelf life.
- Bring to room temperature before serving so the oil softens and the flavors fully open up.
Variations
- Add a tablespoon of capers or chopped olives for a saltier, briny version.
- Stir in a quarter cup of toasted pine nuts or walnuts for crunch and richness.
- Bump up the heat with a pinch of red pepper flakes or a roasted chili pepper added to the puree.
Ingredients
Directions
Combine tomatoes, water, garlic, oregano and thyme in a 13×9×2-inch oval glass or ceramic dish.
Cover tightly with microwave plastic wrap.
Cook at 100% in a high-wattage oven for 8 minutes.
Prick plastic to release steam.
Remove from oven and uncover. Stir well.
Re-cover and cook for 8 minutes longer.
Prick plastic to release steam.
Remove from oven and uncover.
Stir well and allow to stand, stirring occasionally, until cool and most of the liquid has been absorbed.
Transfer to a 1½ quart souffle dish.
Pour ¾ cup of the olive oil and the vegetable oil over the tomato mixture.
Cover tightly with microwave plastic wrap and cook for 5 minutes.
Prick plastic to release steam.
Remove from oven and uncover.
Stir and allow to stand until cool. Transfer to the work bowl of a food processor and purée until smooth.
Scrape into a large bowl and stir in remaining olive oil if serving immediately.
Otherwise, pack in a refrigerator storage container with a tightly fitting lid.
The dip will keep as long as a month, so think about making the whole quantity.
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