A few weeks ago I was up visiting my best friends and her husband and pugs in San Francisco. They have the cutest farmers’ market right around the corner from them on the weekends and we took a visit before I had to head home. One of the stalls (Hummus Heaven) was selling absolutely delicious hummus and pita chips. They also had some incredible dips and spreads. I fell in love with the tomato basil spread. It was light, tangy, garlicky and fresh. It was delicious with pita chips, but I also used it for dipping veggies, crackers and as a sandwich spread. All wining combinations.
Since I (tragically) have no clue when my next visit to San Francisco will be, I decided I needed to attempt to recreate it. I will say that the original was a little more creamy (almost mayo/aioli like), but I wasn’t really in the mood to keep adding oil or mayo to get mine to the same consistency. I thought that some greek yogurt might take it more in that direction, but it didn’t. It did help it make it more like a dip or sandwich spread, which was perfect for me. I did save a little of the original to do a side by side taste test and that my version is just as good as the original, if not a little bit better.
Tomato Basil Spread
- 4+ cloves garlic
- 6 ounce can tomato paste
- freshly ground pepper, to taste
- 4 sprigs fresh thyme leaves
- 1/2 teaspoon oregano, dried
- 10-15 basil leaves, roughly torn
- 1 Tablespoon olive oil
- 1/2 cup greek yogurt, plain
- Combine all ingredients in a food processor and pulse to combine until desired consistency is reached (I did mine so it was very smooth).