I love the concentrated tanginess of sundried tomatoes, but not the price, so here is a cheaper cheater version of sundried tomato spread that gets that richness of flavor for pennies.
- In a small pot mix the olive oil, garlic, rosemary, and nutmeg. Put over medium heat and cook and stir for a minute or two or until the garlic is translucent.
- Add the tomato paste, and begin to break it up into the oil (they won’t mix). Stir and cook for 4-5 minutes until the tomato paste looks darker and the oil is very red.
- Transfer to a blender or food processor and pulse together. Add in the vinegar and salt to taste (you’ll want it salty since it is a spread.)
- Store in the fridge. Pictured it is straight from the fridge, and therefore kind of thick, if you want it thinner let sit out of the fridge for 30 minutes or so.