I’ve always loved sun-dried tomatoes. And I’ve loved the magical combination of sun-dried tomatoes and fennel seeds even more. The sweet-tart flavor of the tomatoes and the aniseed flavor of the fennel seeds are a pretty addictive combination. Add paprika, red pepper flakes and honey, and you have a sweet, spicy and smoky spread that stands up to any preparation: on toast, on grilled fish or mixed into pasta.
It has enough flavor to work anywhere. I’ve served it many times on my Mushroom Toast with Spicy Sun-Dried Tomato Spread, Caramelized Onions and Fried Sage. Talk about enough flavor!
I prefer to buy sun-dried tomatoes that are totally dehydrated, rather than those in water or oil. I rehydrate them myself as a personal preference. If you rehydrate them, as well, add the tomatoes to a bowl and cover with hot water for 2 hours until plump. I add a little salt to the bowl so that the water doesn’t dilute the flavor of the tomatoes. Alternatively, if you’re pressed for time, add a bowl with the tomatoes, salt and enough water to cover to a microwave, and heat for 2 minutes. The tomatoes should be rehydrated and ready to blend.
This recipe is pretty customizable, given the range of flavors. If you’d like to omit the red pepper flakes—or add more—it’s totally fine. You’ll still have the paprika, fennel seeds and honey to add depth. The tomatoes have some salt already, so I advise adding just the 1 tsp at first, and tasting for salt as needed after blending.
The spread will keep for 5 days in an airtight container—ready for many toasts throughout the week!
The necessary tools for this recipe are a bowl for rehydrating the tomatoes and a blender. Enjoy, and leave a comment below if you try it! Or tag me on Instagram if you post it.
Spicy, creamy, smoky, and perfect simply on toast!
10 minutes
10 minutes
Step 1
Add the tomatoes, salt, honey, red pepper flakes, fennel seed, paprika and water to a high-speed blender. Blend until mostly combined. Slowly add the oil, and blend until totally smooth.
*I prefer to buy sun-dried tomatoes that are totally dehydrated, rather than those in water or oil. I rehydrate them myself as a personal preference. If you rehydrate them, as well, add the tomatoes to a bowl and cover with hot water for 2 hours until plump. I add a little salt to the bowl so that the water doesn’t dilute the flavor of the tomatoes. Alternatively, if you’re pressed for time, add a bowl with the tomatoes, salt and enough water to cover to a microwave, and heat for 2 minutes. The tomatoes should be rehydrated and ready to blend.
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