Author Notes
If you have roasted tomatoes on hand (I make a bunch at the end of the summer and freeze them), this appetizer comes together in no time. If not, cut a pint of cherry tomatoes in half, brush them with olive oil and sprinkle with kosher salt, and bake at 300 for about an hour. —pantryhero
Ingredients
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3/4 ounce
sun-dried tomatoes (the dry-packed kind)
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1 ounce
roasted cherry tomatoes
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8 ounces
cream cheese, at room temperature
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1/2 teaspoon
liquid smoke
Directions
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Boil a cup of water and pour it over the sun-dried tomatoes. Let them soak for 15 minutes, and then remove them from the soaking liquid and use a paper towel to pat them as dry as you can. Discard the soaking liquid or use it for something else.
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Finely mince the sun-dried tomatoes and the roasted cherry tomatoes.
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Put everything in a food processor and blend until smooth. Add salt to taste, if desired. I found that it didn’t need extra salt because both tomatoes already had some added.
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Refrigerate for at least 30 minutes to let the flavors blend. Serve with crackers or bread. It's also good on sandwiches.
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