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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
Makes about 1 cup
ounce sun-dried tomatoes (the dry-packed kind)
ounce roasted cherry tomatoes
ounces cream cheese, at room temperature
teaspoon liquid smoke
- 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.