Sun-dried tomato and carrot spread

Ingredients

• 12-14 sun-dried tomatoes
• Hot water, to soak the tomatoes
• 2 large carrots
• 1 medium red bell pepper
• 3-4 tablespoons olive oil
• ½ garlic clove
• ¼ teaspoon salt
• 2-3 tablespoons breadcrumbs

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of breadcrumbs
• What to use instead of red bell pepper
• What to use instead of carrots

Instructions

1. Soak the sun-dried tomatoes in hot water for at least 15 minutes.
2. Wash the carrots and pepper. Peel the carrots and cut them into medium pieces, and the pepper into medium strips. Chop the garlic.
3. Heat the oil in a medium skillet over medium heat and lightly brown the garlic. Add the carrots and pepper and mix.
4. Drain the sun-dried tomatoes, cut them in half and add them with the salt. Cook everything for 4-5 minutes over medium-low heat. Turn off the heat and let it cool for a few minutes.
5. Blend the vegetables with the breadcrumbs until spreadable, smooth and with no bits. Serve warm or hot, with bread.

Nutrition facts

Approximate, per serving (about 55 g). Calculated with data from USDA FoodData Central.