Dried Tomato & Plum Bread Spread

Ingredients

• 10 dried plums
• 1 jar dried tomatoes
• 1 tsp smoked paprika
• pinch dried coriander
• pinch chilli

Method

Pour just-boiled water over the dried plums and let them sit for two minutes. This brief quick-preparation window hydrates the fruit without turning it to paste — you want them yielding but still with structure so they don't collapse into a uniformly dull texture. Drain thoroughly, reserving the soaking liquid.

Combine the plums, preserved-tomatoes from the jar (include their oil), smoked paprika, coriander, and chilli in a blender. The dried tomatoes contribute concentrated umami and a slight tang that cuts through the plums' natural sweetness; the paprika and coriander deepen the savoury notes while the chilli sharpens the whole spread. Pulse first, then move to a continuous blend. The friction heat of the blender will warm the mix slightly, which helps the tomato oils disperse evenly through the fruit solids, creating a more cohesive spread. Stop when you've reached a rough paste — this takes roughly 60 to 90 seconds depending on your machine. A spread this concentrated should hold peaks when you pull the blade out.

If you prefer a looser consistency, drizzle in reserved plum soaking water a tablespoon at a time and pulse between additions. This gives you control: the natural pectins in both fruits mean a small amount of liquid goes a long way. Don't overshoot — the spread will firm slightly as it cools.

Taste before you finish. The heat should arrive after the sweet-savoury hit, not overshadow it; adjust chilli if needed. This keeps for ten days refrigerated in a sealed jar. Use it as a condiment alongside soft cheese, spread it on oatcakes, or stir a spoonful into Greek yoghurt.