For this month’s redux challenge – making or using dehydrated foods – I REALLY wanted to make fruit leather. Unfortunately, I don’t have a dehydrator, I didn’t have much time to use the sun method, and my oven is acting a fool (it seems to only work on Tuesday’s and Thursday’s; I’m waiting for someone to come out and fix it). I’ll give that one a go another time.

So instead, I decided to use one of my favorite dehydrated foods, sun-dried tomatoes, in a recipe. I love how sweet and tangy they are. They’re great on top of salads, in pasta dishes and on sandwiches. And because I just got a Vitamix, I’m blending everything in site. Seriously. You would think David and I are on a mechanical soft diet or something (hah!).

 

This spread is easy to make in any blender or food processor and is also great as a dip for veggies or bread.

Sun-Dried Tomato Spread

1-80z jar oil packed sun-dried tomatoes

1/4 cup tomato paste

1/4 small onion, chopped

1/4 cup yellow bell pepper, chopped

3 cloves garlic, chopped

2 TBS red wine

1 TBS balsamic vinaigrette (or any cooking vinegar you have on hand)

salt and pepper to taste

-Using half of the oil from the sun-dried tomato jar, saute the onion, peppers and garlic until translucent. Season with salt and pepper.

-Add in the tomatoes, tomato paste, wine and vinegar and simmer for about 20 minutes, stirring occasionally.

-Remove pan from heat and allow to cool. Place into blender or processor and puree.

*Store in the refrigerator.

 

I enjoyed this spread on a sandwich for lunch, with spinach, onion, peppers and smashed, leftover tempeh meatballs. Yum 🙂

Need some inspiration for using or making dehydrated foods? Be sure to check out some of the recipes below!