This sophisticated spread can be used as a sandwich condiment or dip. Spoon on slices of toasted baguette or stir into soups and sauces. Any leftovers can be mixed with a little extra-virgin olive oil, and tossed with hot pasta for an easy weeknight dinner.
- 1/2 cup, plus 2 tablespoons extra-virgin olive oil, divided
- 1 head of garlic (140 grams), unpeeled
- 2 large (500 grams) sweet onions, unpeeled
- 12 dried (56 grams) sun-dried tomatoes
- ¼ teaspoon salt, more to taste if desired
- ⅛ teaspoon cayenne pepper
- Preheat the oven to 350°F. Line a baking sheet with foil and coat with 1 tablespoon of the oil.
- Slice off and discard the bottom of the garlic head. Halve the onions. Place the vegetables, cut sides down, on the prepared baking sheet. Drizzle with 1 tablespoon oil. Cover with aluminum foil. Bake until the garlic and onions are very soft and caramelized, about 1 hour. The onions should be easy to pierce with a knife.
- Meanwhile, combine the sun-dried tomatoes and ½ cup olive oil in a small saucepan over low heat. Cook, uncovered, over the lowest possible heat for 20 minutes. Turn off the heat and set aside to cool.
- When the garlic and onions are cool enough to handle, push the garlic cloves and onions from their skins, and place in a food processor. Add the sun-dried tomatoes and 2 tablespoons of the sun-dried tomato oil from the saucepan. Process, adding additional oil, 1 tablespoon at a time to achieve a thick, pureed consistency. Add the salt and cayenne, and process until smooth. Taste, and adjust the seasoning as needed. Store in an airtight container for up to 1 week or freeze for 2 months.