Tomaten-Basilikum-Aufstrich (tomato and basil spread)
A quick spread built on sun-dried tomatoes rather than fresh, since fresh tomatoes carry too much water to give a spread any real body, while sun-dried ones bring concentrated flavour and none of the excess liquid. Blending the basil in briefly at the very end, not for the full blending time, is what keeps its colour bright green instead of turning dull and brownish from prolonged contact with the blade.
Prep10 min
Servings4
Christoph's tomato and basil spread, the basil blended in only briefly at the end so its colour stays bright green.
Ingredients
Units
Temperature
Servings
Spread
- 150 g sun-dried tomatoes in oil, drained, oil reserved rounded
- 40 ml olive oil, or reserved oil from the tomatoes rounded
- 1 garlic clove rounded
- 15 ml lemon juice rounded
- 20 g fresh basil rounded
- to taste fine salt rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Blend the sun-dried tomatoes, olive oil, garlic and lemon juice until mostly smooth, scraping down as needed.
- Add the basil and pulse briefly, just until roughly incorporated with visible flecks, about 30 seconds.
- Season with salt. Chill before serving.
Notes
- Use sun-dried tomatoes, not fresh ones. Fresh tomatoes carry too much water to give a spread any real body; sun-dried ones bring concentrated flavour without diluting the texture.
- Add the basil at the very end and blend only briefly. Prolonged contact with the blade bruises the leaves and turns their bright green dull and brownish; a short pulse keeps the colour and flavour fresher.
- Save the oil the sun-dried tomatoes came in. It’s already infused with tomato flavour and works well in place of some or all of the added olive oil.
- It keeps for 5 days in the fridge, though the basil’s colour dulls slightly with time.
Ingredient substitutions
- Fresh basil can be swapped for a mix of basil and parsley for a milder flavour.
- A handful of pine nuts or walnuts blended in adds richness and a pesto-like character.
- Serve on toasted bread, tossed through pasta, or as a dip.
From Christoph Mayer