Red Roasted Pepper and Sun Dried Tomato Spread

Lynnda Cloutier


You can use fresh prepared roasted peppers, but be sure to peel and seed them first. If you use the roasted peppers from a jar, make sure you drain them well before chopping. Sun dried tomatoes should be rehydrated if dried or if packed in oil, make sure they're drained well. You can use the spread as a dip for vegetables or a sauce for pasta or rice, also.Source: Unknown

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1 cup coarsely chopped roasted red bell peppers
3 tbsp. olive oil
1 clove garlic, smashed
8 medium fresh basil leaves, thinly sliced
red pepper flakes to taste
1 cup sun dried tomatoes
crackers, flatbread or melba toast as accompaniments

Directions Step-By-Step

In food processor, mix the roasted peppers, olive oil, garlic, basil, red pepper flakes and sun dried tomatoes. Process til you reach the desired consistency.
transfer the spread to a serving bowl and serve with the crackers or flatbreads. Makes 6 to 10 servings

About this Recipe

Course/Dish: Pork, Roasts