Sun-Dried Tomato and Roasted Garlic Spread

👨‍🍳 Method

1. 1
   Preheat the oven to 200°C (390°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Halve the head of garlic crosswise.

   KnifeCutting board
3. 3
   Place each head garlic on a square of foil, drizzle a little olive oil over it, wrap tightly and arrange on a baking sheet.

   Aluminum foilBaking pan
4. 4
   Roast the head of garlic in a hot oven (200°C / 390°F) 40 minutes, until the cloves are soft and caramelized.

   ⚙ Oven roastingOvenBaking pan
5. 5
   Cool and squeeze the soft garlic cloves out of their skins.
6. 6
   Grind the sun-dried tomatoes in a food processor with the garlic cloves and the tomato paste, chili pepper, oregano, basil and vinegar to a smooth spread with a slightly coarse texture.

   ⚙ Grinding in a Food ProcessorFood processor

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
7. 7
   Add the rest of the olive oil gradually, while processing in a food processor, until a smooth paste.

   ⚙ Fat in a Thin StreamFood processor

   💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
8. 8
   Season with salt and black pepper.
9. 9
   Serve with sliced bread.