Homemade Sun Dried Tomato Paste Recipes

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SUN-DRIED TOMATO PESTO



Sun-Dried Tomato Pesto image

The best sun-dried tomato pesto.

Provided by MRS. CINDY SCHMIDT

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Vegetarian

Time 20m

Yield 40

Number Of Ingredients 13

4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
¼ cup chopped pine nuts
3 tablespoons chopped onion
¼ cup balsamic vinegar
1 tablespoon tomato paste
⅓ cup crushed tomatoes
¼ cup red wine
½ cup olive oil
½ cup grated Parmesan cheese
salt to taste

Steps:

  • Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
  • In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

Nutrition Facts : Calories 44.1 calories, Carbohydrate 2.4 g, Cholesterol 0.9 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 80.5 mg, Sugar 1.4 g

HOMEMADE SUN-DRIED TOMATO PASTE



Homemade Sun-dried Tomato Paste image

This is a wonderful paste that enhances many preparations. Small jars of puree can cost quite a lot and pureeing small amounts yourself is not practical. Instead, purchase a large jar of sun-dried tomatoes and make a big batch. You can add a TBS or two of this to purchased spaghetti or pizza sauce, or smear it as it is on pizza crusts. It's also great on sandwiches, chicken and eggs. It also freezes well. I freeze mine on cookie sheets in dollops, then when frozen drop into a zip lock baggie. That way I can take out and use what I want, when I want.

Provided by MarieRynr

Categories     < 15 Mins

Time 15m

Yield 2 cups

Number Of Ingredients 4

1 (28 ounce) jar sun-dried tomatoes packed in oil, drained
10 cloves garlic
1/2-1 cup olive oil
salt & freshly ground black pepper

Steps:

  • Put the tomatoes in a medium bowl.
  • Add some very hot water to cover.
  • Stir for a few minutes, then drain.
  • (this softens the tomatoes and gets rid of some of the packing oil).
  • In a food processor, combine the tomatoes, garlic, olive oil and seasonings.
  • Puree until smooth.
  • Refrigerate for up to 2 weeks.

Nutrition Facts : Calories 1345.2, Fat 110, SaturatedFat 15, Sodium 1059.5, Carbohydrate 97.6, Fiber 23.3, Sugar 0.1, Protein 21

SUN-DRIED TOMATO PUREE



Sun-Dried Tomato Puree image

Provided by Food Network

Time 20m

Number Of Ingredients 9

12 dried sun-dried tomatoes
Water to cover
2 garlic cloves
1/2 cup extra virgin olive oil
Salt and pepper
2 dozen small oil or salt-cured black olives, pitted and chopped
Anchovies, minced or anchovy paste
Capers, drained and roughly chopped
Dried or fresh herbs like thyme, rosemary or basil

Steps:

  • Cover dried tomatoes with water and bring to a simmer. Turn off heat. Let cool down in liquid to plump up tomatoes. Drain well and set in food processor with garlic and olive oil Puree until you have a smooth mixture but one which still has texture. Season to taste with salt and pepper. Incorporate additions if you wish, or leave that to last minute. Store as is (or incorporate additions) in the freezer or transfer to a jar and cover the top with a film of olive oil.

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