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
about 1 cup
sun-dried tomatoes (the dry-packed kind)
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.
Finely mince the sun-dried tomatoes and the roasted cherry tomatoes.
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.
Refrigerate for at least 30 minutes to let the flavors blend. Serve with crackers or bread. It's also good on sandwiches.