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PREVIOUS: Sun-Dried Tomato, Parsley, and Manchego Grilled... NEXT: Tomato-Basil Arancini

Ingredients (5)

  • 1 cup oil-packed sun-dried tomatoes, drained
  • 1/2 cup ricotta cheese
  • 1 teaspoon balsamic vinegar
  • Torn fresh basil leaves
  • Freshly ground black pepper
Nutritional Information
  • Calories114
  • Fat7.9g
  • Saturated fat3.09g
  • Trans fat
  • Carbs7.7g
  • Fiber1.64g
  • Sugar0.28g
  • Protein4.91g
  • Cholesterol15.81mg
  • Sodium99.53mg
  • Nutritional Analysis per serving (4 servings) Powered by

Like pasta sauce in a spread, this combo of tomato and basil is really versatile, but it tastes especially great with cured meats, fresh mozzarella, prosciutto, grilled or roasted vegetables, or layered on a turkey sandwich.

This recipe was featured as part of our Sandwich Spreads photo gallery.


  1. 1Place the sun-dried tomatoes in a food processor fitted with a blade attachment and pulse 3 to 4 times.
  2. 2Add the ricotta, vinegar, a few of the basil leaves, and pepper to taste and pulse until a coarse paste forms.
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