![Pulsing the ingredients.](https://lh5.googleusercontent.com/-OaWbz_Bergw/UPMtJIt3-LI/AAAAAAAABEk/BruNhA6dXLk/s1140/IMG_2342.jpg)
Sun-Dried Tomato Spread is a classic Italian treat and can be used on a piece of bruschetta or toasted bread, as a condiment for a sandwich with prosciutto cotto and provola, and even spooned into a sauce for added flavor. Our version is made with, among other ingredients, homemade olive oil cured sun dried tomatoes, parsley, and red pepper flakes.
![Finished product: Sun Dried Tomato Spread](https://lh5.googleusercontent.com/-QoIE5WJESRM/UPMtLKx_plI/AAAAAAAABGU/FlLMrQW9xdc/s1140/IMG_2346.jpg)
- 1 pound of sun-dried tomatoes (cured in olive oil, if possible)
- 1 cup of extra virgin olive oil
- 2 cloves of garlic
- 1 tablespoon of dry oregano
- 2 tablespoons of red wine vinegar
- 4-5 mint leaves
- Kosher salt to taste (note: if you're using sun dried tomatoes that have been cured in olive oil then be conservative with the salt)
- Freshly ground black pepper to taste
- 1 bunch of parsley
- dry red pepper flakes
- Place the garlic and red pepper flakes into the food processor and pulse until the garlic is minced. Add the parsley and mint and pulse for 1-2 minutes. Add the sun dried tomatoes and pulse for 2-3 minutes. Slowly drizzle the extra virgin olive oil into the food processor. Add the salt, vinegar, oregano and ground black pepper and pulse for 1-2 minutes.
- You can process the mixture as finely as you'd like given your preference, we like to pulse the ingredient very fine to create a "sauce" of sorts.
![Sun dried tomatoes and parsley in the food processor for our Sun-Dried Tomato Spread](https://lh5.googleusercontent.com/-YZKY5eaUDgU/UPMtJH5xcGI/AAAAAAAABF4/WK8soLQJGyQ/s1140/IMG_2341.jpg)
![We like our spread pulsed very finely - you can leave your end product a bit more chunky if you'd like.](https://lh6.googleusercontent.com/-5C1HzgEzgFo/UPMtKsBMC8I/AAAAAAAABGI/pXQgBxGe1OE/s855/IMG_2344.jpg)