Sun-Dried Tomato Paté: 4 Ways to Use It Beyond Bruschetta
Sun-dried tomato paté is one of those Italian products that, once discovered, you end up reaching for far more often than you expected. It spreads like a dream, packs a punch of flavour, keeps for ages, and can replace an entire sauce when time is short.
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Our sun-dried tomato paté is made by blending sun-dried tomatoes sott'olio in EVOO with garlic,erated in extra-virgin olive oil, basil, and nothing else. No preservatives, no thickeners, no flavour enhancers. The texture is that of a dense, spoonable cream.
Four uses that go well beyond bruschetta.
1. Pasta sauce — the ten-minute wonder
When you can’t face making a sauce from scratch but still want a proper plate of pasta. For two servings: 160 g short pasta (rigatoni, penne, fusilli), three generous tablespoons of sun-dried tomato paté, two tablespoons of pasta-cooking water, Parmesan, fresh basil.
A full-flavoured pasta ready in ten minutes, with no extra cooking.
2. Base for cold sandwiches
Sun-dried tomato paté spread on bread replaces fresh tomato, mayo, or any industrial spread. A few winning combinations:
Veg sandwich: rustic bread, sun-dried tomato paté, fior di latte mozzarella, basil leaves, rocket.
Bresaola sandwich: whole-grain bread, sun-dried tomato paté, bresaola, Parmesan shavings, rocket.
Summer cold sandwich: white bread, sun-dried tomato paté, a slice of turkey, a few salad leaves.
3. Deconstructed crostino with burrata
An Italian crostino that never fails. A thick slice of toasted rustic bread. A generous spoonful of sun-dried tomato paté. Half a burrata torn over the top. Fresh oregano if you have it, otherwise dried. A swirl of extra-virgin olive oil.
The same formula works with buffalo mozzarella or stracciatella.
4. Glaze for fish and white meats
A lesser-known trick that works wonders: sun-dried tomato paté as a glaze for baked fish or chicken breast. Spread a spoonful over a sea-bass fillet or chicken breast and bake at 180 °C for the required cooking time.
The paté forms a savoury crust that seasons the protein without weighing it down. Particularly good with sea bass, sea bream, chicken breast, or turkey steak.
The same paté, made at home
If you’d like to make it yourself, start with our sun-dried tomatoes sott'olio in EVOO. Blend eight drained tomatoes with two tablespoons of their oil, one small garlic clove, a few basil leaves, and a grind of pepper. Keep it coarse, not smooth.
The ready-made jar saves time and has a more stable shelf life.
Storage
Once opened, store the jar in the fridge. It keeps well for three to four weeks if you always use a clean spoon. Add a thin layer of extra-virgin olive oil on top if the surface starts to dry out.
The sottoli line
To sample the entire range of sottoli and spreadable creams, our savoury welcome kit includes six jars, among them paté and other artisanal sottoli.
All sottoli can be found in the sottoli catalogue.
From our workshop in Cilento, Italy
Sun-Dried Tomato Paté — WineHunter Gold
Sun-dried tomatoes and extra virgin olive oil, handmade in small batches. Awarded at Merano WineFestival.
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