Sun-Dried Tomato Spread | A Winter Appetizer with Olive Oil

Put the sun-dried tomatoes in a wide bowl, cover with warm water, and press them down with a plate. After 20 minutes, the tomatoes should be plump and springy when pressed with a finger. This soaking time is not included in the active preparation time, but it cannot be shortened.

Place the tomatoes in a colander and gently squeeze them in your palm; do not remove all the water, as they should remain slightly moist. Do not discard the soaking water; set aside 1 tablespoon (15 ml). Chop the tomatoes into large pieces so the food processor blade can catch them.

Add the tomatoes, walnuts, and garlic to a food processor and pulse. Running it continuously warms the spread and can make the olive oil bitter. Slowly drizzle in the olive oil. The spread is ready when it holds its shape on a spoon without running; if it is too stiff, add the reserved soaking water a spoonful at a time.

Stir in the lemon juice, Turkish red pepper flakes, and rubbed dried thyme. Taste before adding salt: sun-dried tomatoes are already salty, and most brands do not need extra salt. Store the spread in a covered glass container in the refrigerator and use within 3 days.