Our girls have a funny little post-dentist visit tradition…
I always try to grab the first appointment slots of the day for Hatti and Tessa, but it still requires them missing the first hour or two of school each time. One such morning, almost two years ago, we were racing out the door, late for their appointments, and I realized we didn’t have their lunches packed. There just wasn’t time to go back into the kitchen, so I told the girls I’d grab them something after their appointments. The lunch they chose that day was Bruegger’s Bagels, just down the road from their dentist office.
And the tradition goes like this…
Hatti orders an Herby Turkey bagel sandwich with sun-dried tomato spread and Tessa orders a blueberry bagel with strawberry cream cheese. Then they ask to have them both split in two and bagged separately, with one half of each bagel in each bag. They each get one savory, one sweet. It’s been a winning combination they continue to agree upon, and a lunch that I continue to treat them to after each dentist visit.
Which leads us to the recipe for this awesome Sun-Dried Tomato Spread, a copycat version of the one from Bruegger’s. I found myself craving it so often, I just had to have my own jar of it at home, ready for lunch whenever I wanted it. No dentist appointment needed!
I love everything about this homemade sun-dried tomato spread. Its vibrant color and smooth-yet-chunky texture, plus its irresistible sweet and intense tomato flavor are the perfect answers to most any sandwich or wrap. Pasta and roasted veggies also love to be enveloped in its yumminess. And stirred into cream cheese…a super delish dip, excellent on wheat crackers.
This sun-dried tomato spread takes about 5 minutes to make. What are you waiting for?!
Sun-Dried Tomato Spread
Yield: 1-1/2 cups
- 1 6-oz. can tomato paste
- 1 8.5-oz. jar sun-dried tomatoes with Italian herbs packed in oil, drained
- 1 T. brown sugar
- 1 tsp. dried basil
- 1 tsp. garlic powder
- 1/2 tsp. kosher salt
Whir all ingredients together with an immersion blender, food processor, or blender until it's a "smoothly chunky" texture. That's it! Store in refrigerator for up to one week. Spread on sandwiches and wraps, fold into pastas and roasted veggies, or stir into cream cheese for an awesome dip with wheat crackers.
from a farmgirl's dabbles, inspired by the sun-dried tomato spread served at Bruegger's Bagels