Best 3 Sun Dried Tomatoes Ii Recipes
In this comprehensive guide to sun-dried tomatoes, we'll take you on a culinary journey through three delectable recipes that showcase the versatility and deliciousness of this sun-kissed ingredient. We'll begin with a classic Sun-Dried Tomato Pesto, a vibrant and flavorful sauce that captures the essence of Mediterranean cuisine. It's perfect for tossing with pasta, spreading on sandwiches, or drizzling over grilled vegetables.
Next, we'll explore a tantalizing Sun-Dried Tomato and Feta Dip, a creamy and tangy spread that's perfect for parties, potlucks, or simply enjoying as a snack. The combination of sun-dried tomatoes, feta cheese, and fresh herbs creates a delightful balance of flavors that will leave your taste buds dancing.
Finally, we'll indulge in a savory Sun-Dried Tomato and Sausage Pasta, a hearty and satisfying dish that's perfect for a weeknight dinner. Sun-dried tomatoes add a burst of umami to the rich tomato sauce, while sausage and spinach provide a satisfying texture and depth of flavor. Whether you're a seasoned cook or just starting out, these recipes are sure to impress and delight your palate.
25 WAYS TO COOK WITH SUN-DRIED TOMATOES
These recipes with sun-dried tomatoes are as good as it gets! From chicken to pasta to pizza, these tasty tomatoes add so much flavor to any meal.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a sun-dried tomato dish in 30 minutes or less!
Nutrition Facts :
10-MINUTE SUN-DRIED TOMATO PASTA
Dinner is ready in 10 minutes with this creamy sun-dried tomato pasta! I use my favorite all-natural sun-dried tomatoes, and I skip heavy cream in favor of a little whole milk and starchy pasta water for a lighter sauce, but you can definitely use heavy cream if you prefer! If you're not worried about keeping this pasta dish vegetarian, toss in some shredded rotisserie chicken or leftover Italian-style baked chicken breast or skillet chicken.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 11
Steps:
- Begin cooking the pasta. Fill a medium saucepan with plenty of water and season the water well with kosher salt. Bring the water to a boil and add the pasta. Cook according to package instructions, till al dente. Make sure to reserve some of the pasta cooking water before you drain the pasta.
- While the pasta is cooking, work on the sauce. Heat 2 tablespoons of good extra virgin olive oil in a large deep pan over medium heat until shimmering. Add the shallots, garlic, and a good pinch of salt and cook, tossing regularly for about a minute. Add the chopped sundried tomatoes and cook for another minute or so, tossing until the dried tomato bits have softened a little. Add the milk and a little bit of the pasta cooking water (about ¼ cup) and cook for another minute or two until warmed through. Stir in the oregano and red pepper flakes.
- Turn the heat off. Add in the pasta and Parmesan cheese, mix well to make sure the pasta is well-coated (if needed, add a bit more of the pasta cooking water). Taste and adjust the seasoning to your liking.
- Finish with the torn basil and serve immediately!
Nutrition Facts : Calories 234.9 kcal, Carbohydrate 40.6 g, Protein 10.5 g, Fat 4.1 g, SaturatedFat 1.9 g, Cholesterol 9.7 mg, Sodium 177.9 mg, Fiber 3.5 g, Sugar 8 g, UnsaturatedFat 1.3 g, ServingSize 1 serving
CHILI II
This recipe was given to me by a friend. It's very good. Garnish with sour cream, shredded Cheddar cheese, minced jalapeno peppers, and fresh cilantro.
Provided by CDARLENE
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 55m
Yield 8
Number Of Ingredients 19
Steps:
- In a large Dutch oven, heat the olive oil over medium heat. Brown the ground beef until no longer pink. Drain most of the fat from the ground beef.
- Push the ground beef to the sides of the pan and saute the onion and garlic in the middle until softened.
- Pour in beef stock, red wine, and balsamic vinegar. Stir in tomatoes, sun-dried tomatoes, tomato paste and black beans. Mix thoroughly. Sprinkle in the cayenne pepper, chili powder, salt, pepper, oregano, sage and sugar, then add the bay leaf. Mix thoroughly.
- Cover and simmer on lowest heat for 45 to 90 minutes.
Nutrition Facts : Calories 341.9 calories, Carbohydrate 12.4 g, Cholesterol 68.6 mg, Fat 20.5 g, Fiber 2 g, Protein 24.9 g, SaturatedFat 7 g, Sodium 4616 mg, Sugar 5.9 g
Tips:
- Choose ripe, flavorful tomatoes for the best results.
- Slice the tomatoes thinly and evenly so that they dry evenly.
- Place the tomatoes on a baking sheet lined with parchment paper or a silicone mat.
- Sprinkle the tomatoes lightly with salt and pepper.
- Toss the tomatoes with olive oil.
- Place the baking sheet in a preheated oven and bake the tomatoes at a low temperature for several hours, or until they are dry and leathery.
- Store the sun-dried tomatoes in an airtight container in the refrigerator or freezer.
Conclusion:
Sun-dried tomatoes are a delicious and versatile ingredient that can be used in a variety of dishes. They can be added to salads, pasta dishes, pizzas, and sandwiches. They can also be used as a topping for grilled meats and fish. With a little planning, you can easily make your own sun-dried tomatoes at home. So next time you have a bounty of fresh tomatoes, give this recipe a try!
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