Best 4 Sun Dried Tomatoes In Olive Oil Recipes
**Sun-dried tomatoes** are a delicious and versatile ingredient that can be used in many different dishes. They are made by drying tomatoes in the sun until they become concentrated in flavor and chewy in texture. Sun-dried tomatoes can be used to make a variety of dishes, including pasta sauces, salads, pizzas, and sandwiches. They can also be used as a garnish or condiment. This article provides recipes for three different dishes that use sun-dried tomatoes:
- **Sun-Dried Tomato Pasta:** This pasta dish is made with a creamy sauce of sun-dried tomatoes, cream, and Parmesan cheese. It is a quick and easy meal that is perfect for a weeknight dinner.
- **Sun-Dried Tomato Salad:** This salad is made with sun-dried tomatoes, arugula, goat cheese, and a balsamic vinaigrette. It is a light and refreshing salad that is perfect for a summer lunch or dinner.
- **Sun-Dried Tomato Pesto:** This pesto is made with sun-dried tomatoes, basil, pine nuts, and olive oil. It is a flavorful and versatile condiment that can be used on pasta, pizza, or sandwiches.
These are just a few examples of the many ways that sun-dried tomatoes can be used in cooking. With their sweet and tangy flavor, sun-dried tomatoes are a great way to add a pop of flavor to any dish.
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
SUN-DRIED TOMATOES IN OLIVE OIL RECIPE
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Check out how to make your own sun-dried tomatoes packed in olive oil at home (pomodori secchi sott'olio).
Provided by Danette St. Onge
Categories Condiment Ingredient
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Enjoy!
Nutrition Facts : Calories 984 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 15 g, Sodium 13 mg, Sugar 2 g, Fat 108 g, ServingSize 1 jar (serves 6-8), UnsaturatedFat 0 g
OLIVE AND SUN-DRIED TOMATO VEGETABLES
Provided by Giada De Laurentiis
Time 16m
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together 1/3 cup olive oil, sun-dried tomatoes, olives, and thyme. Season with salt and pepper, to taste.
- In a medium skillet, heat remaining 3 tablespoons of oil over medium-high heat. Add the shallots and cook until translucent and tender, about 2 to 3 minutes. Add the zucchini, yellow squash, red bell pepper, and 1/2 teaspoon salt. Cook, stirring frequently, for 6 to 8 minutes until the vegetables are tender. Add the warm vegetables to the oil mixture and toss until coated.
- Transfer the vegetables to a serving bowl. Serve immediately.
SUN-DRIED TOMATOES IN OLIVE OIL
These are great gifts. This is what I do with "last year's" Recipe #194247, when I get ready to pick and put up this year's crop. Make sure you do not pack them too tightly. We eat them as is or use them in various recipes.
Provided by Sweetiebarbara
Categories Vegetable
Time P21DT15m
Yield 1 pint sun dried tomatoes, 20 serving(s)
Number Of Ingredients 3
Steps:
- Pour 1 tablespoon olive oil into pint jar.
- Place one sprig of Rosemary on top of oil.
- Place several tomatoes in jar.
- Drizzle olive oil to cover.
- Repeat several times.
- Place another sprig of Rosemary in jar.
- Repeat oil and tomato process until almost full.
- Top with sprig of Rosemary, and olive oil to cover.
- Store in cool area.
- Let rest for 3 weeks before using.
Nutrition Facts : Calories 50.3, Fat 5.4, SaturatedFat 0.8, Sodium 21.1, Carbohydrate 0.6, Fiber 0.1, Sugar 0.4, Protein 0.1
Tips:
- Choose ripe, flavorful tomatoes for the best results.
- Use a variety of tomatoes, such as Roma, cherry, and heirloom, to create a colorful and flavorful dish.
- Slice the tomatoes thinly and evenly so that they will dry evenly.
- Place the tomatoes on a baking sheet lined with parchment paper or a silicone baking mat.
- Drizzle the tomatoes with olive oil and season with herbs and spices of your choice.
- Bake the tomatoes in a low oven for several hours, or until they are dry and leathery.
- Store the sun-dried tomatoes in a jar or airtight container with olive oil.
- Use sun-dried tomatoes to add flavor to salads, pasta dishes, pizzas, and more.
Conclusion:
Sun-dried tomatoes are a delicious and versatile ingredient that can be used in a variety of dishes. They are easy to make at home and can be stored for several months. With a little planning, you can enjoy the taste of summer tomatoes all year long. Here are a few ideas for using sun-dried tomatoes:
- Add them to salads for a pop of flavor and color.
- Use them as a topping for pasta dishes and pizzas.
- Stir them into soups and stews for a rich, savory flavor.
- Use them as a spread for sandwiches and wraps.
- Dice them and add them to omelets and frittatas.
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