The sun-dried tomato pâté is an excellent topping for bruschetta, great with crackers or tortilla chips, to dress pasta or rice, to add to salads — in short, I put it everywhere. It’s easy, quick, flavorful and keeps in the refrigerator for quite a while.
Try filling canapés with this pâté during the holidays by cutting sandwich bread into star or Christmas tree shapes — you’ll make a great impression.
Follow my recipe below, taken from a Sicilian magazine; I added some things and removed others that I didn’t like, but the base is always the same: the sun-dried tomatoes. Let’s see what you need to make the recipe, right after the photo…
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 3 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for sun-dried tomato pâté
- 10.6 oz (about 2 cups, packed) Sun-dried tomatoes
- 3 cloves Garlic
- 1 tbsp Salt-packed capers
- 4 Anchovies (fillets)
- 1 sprig Mint
- 1 bunch Basil
- to taste Extra virgin olive oil
Tools
- Immersion blender
- Pot
Preparation of sun-dried tomato pâté
To prepare the sun-dried tomato pâté, let’s assume you have the sun-dried tomatoes in a bag — the kind you can also buy loose at the market — or that you’ve made them following my recipe HERE. Bring a pot of plenty of cold water to a boil.
When the water boils, plunge the sun-dried tomatoes in; after 3 minutes, no more, lift them out with a slotted spoon and place them between two clean kitchen towels to dry, patting them several times.
After 3 or 4 hours they should be dry; I usually do this the evening before and let them dry overnight.
Then take the sun-dried tomatoes and put them in the blender jar. Peel the garlic, remove the germ, chop it, and add it to the jar along with the basil and mint leaves, the desalinated capers, and the anchovies.
Turn on the mixer and start adding extra virgin olive oil in a thin stream until you reach the texture of a slightly coarse cream. If you prefer it very smooth, blend longer; if it looks too thick, add more oil.
Once you’ve reached the consistency you like, put your sun-dried tomato pâté into a glass jar with an airtight lid.
Cover the surface with extra virgin olive oil, close the jar and store it in the refrigerator until ready to use, and…
ENJOY!
If you want to prepare the pâté at a later time, you can rehydrate the sun-dried tomatoes, let them dry and then pack them in oil.
They keep for more than 1 week and then you can make the pâté whenever you like.
Annatorte recommends
You can omit the anchovies.
Try adding some parsley.
Enhance the pâté with some chili pepper blended together with the tomatoes.
OTHER RECIPES
HERE and also HERE other RECIPES with SUN-DRIED TOMATOES. If you want to see more recipes RETURN TO HOME
STORAGE
The sun-dried tomato pâté keeps in the refrigerator in an airtight container for more than 1 week.
