Marinated Sun Dried Tomatoes Recipes

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SUN-DRIED TOMATO MARINADE



Sun-Dried Tomato Marinade image

A flavorful and easy marinade that works well with most meats, but is particularly good on poultry and pork.

Provided by Derrick Riches

Categories     Sauces

Time 15m

Yield 1

Number Of Ingredients 7

1/2 cup/120 mL sun-dried tomatoes (packed in oil, drained and chopped)
1/2 cup/120 mL red wine
1/4 cup/60 mL basil (fresh leaves)
3 tablespoons/45 mL olive oil
2 to 4 cloves garlic (minced)
2 teaspoons/10 mL black pepper
1 teaspoon/5 mL sea salt

Steps:

  • Place all ingredients into a food processor and blend until smooth. Scoop mixture out into a bowl and set aside for 20 to 30 minutes before using.
  • If marinating a large turkey, double the recipe. Marinate poultry for 4 to 12 hours (marinate longer for larger cuts), fish and vegetables for 30 minutes, and beef for 4 to 24 hours.
  • Store mixture in an airtight container in the refrigerator for up to 5 days after initial preparation. Discard after this time.

Nutrition Facts : Calories 735 kcal, Carbohydrate 64 g, Cholesterol 0 mg, Fiber 12 g, Protein 14 g, SaturatedFat 6 g, Sodium 2374 mg, Fat 42 g, ServingSize 1 1/2 cups/306 mL (1 serving), UnsaturatedFat 35 g

MARINATED SUN-DRIED TOMATOES



Marinated Sun-Dried Tomatoes image

The tomatoes will become slightly stronger with refrigeration time, yield is only estimated. If you prefer to use fresh herbs, then use 2-1/2 tablespoons of fresh in place of dry.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h

Yield 1 cup

Number Of Ingredients 7

1 (3 ounce) package sun-dried tomatoes
boiling water
1/2 cup olive oil
3 -4 fresh minced garlic cloves
1 teaspoon dried oregano
1 teaspoon dried basil
salt (optional)

Steps:

  • Place the sun-dried tomatoes in a small bowl.
  • Cover with boiling water (just to cover) and let soak for 3 minutes; drain.
  • Slice, and return to bowl.
  • Add in oil and remaining ingredients.
  • Let sit at room temperature for 1 hour, stirring occasionally.
  • Store in the refrigerator covered in a glass jar.
  • **NOTE** the oil will thicken in the fridge, just warm slightly in the microwave before using.

MARINATED SUN-DRIED TOMATOES



Marinated Sun-Dried Tomatoes image

The Marinated Sun-Dried Tomatoes recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 3h45m

Yield 1

Number Of Ingredients 5

250 grams sun-dried tomatoes
100 milliliters Vinegar
4 garlic cloves
2 sprigs rosemary
150 milliliters vegetable oil (such as olive oil, sunflower oil)

Steps:

  • Place the tomatoes in a bowl. Bring the vinegar and 200 ml (approximately 7 ounces) of water to a boil. Pour the mixture over the tomatoes, set aside, and let infuse for 30 minutes.
  • Peel the garlic, and rinse the rosemary. Remove the tomatoes from the bowl and drain on paper towels. Layer the tomatoes, garlic, and rosemary in a mason jar. Cover with the oil, and seal tightly. Let infuse for at least 3 hours before serving.

Nutrition Facts : Calories 345.23 kcal, Fat 35.71 g, SaturatedFat 5.12 g, Protein 0.91 g, Carbohydrate 8.25 g, Sugar 0 g, Cholesterol 0 mg

SUN-DRIED TOMATOES I



Sun-dried Tomatoes I image

Not a labor intensive process, but certainly a lengthy one. Once dried, store these tasty gems in the refrigerator.

Provided by Kellie

Categories     Side Dish     Sauces and Condiments Recipes

Yield 32

Number Of Ingredients 2

4 pounds tomatoes
salt to taste

Steps:

  • Preheat oven to 200 degrees F (95 degrees C).
  • Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste.
  • Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.

Nutrition Facts : Calories 10.2 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 2.8 mg, Sugar 1.5 g

SUN DRIED TOMATO MARINADE



Sun Dried Tomato Marinade image

Provided by Jim Tarantino

Categories     Sauce     Garlic     Tomato     Marinate     Backyard BBQ     Vinegar     Basil     Parsley     Simmer     Lemon Juice

Yield makes 1 1/2 cups

Number Of Ingredients 13

1/3 cup chopped sun-dried tomatoes
3 tablespoons brown sugar or molasses
2 cups tomato sauce
1/2 cup white wine
Grated zest and juice of 1 lemon (about 3 tablespoons)
1 teaspoon dried oregano
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf Italian parsley
1 teaspoon crushed red pepper or red pepper flakes
1 teaspoon coarse-grain salt
1 tablespoon freshly cracked black peppercorns
3 or 4 cloves garlic, chopped
1/3 cup balsamic or red wine vinegar

Steps:

  • Combine the sun-dried tomatoes, brown sugar, tomato sauce, and wine in a small nonreactive saucepan and bring to a boil over medium heat. Immediately decrease the heat so that the sauce barely bubbles, and simmer for 1 hour, until reduced to 1 cup. Remove the mixture from the pan and cool to room temperature.
  • Combine the tomato reduction, lemon zest and juice, oregano, basil, parsley, red pepper flakes to taste, salt, peppercorns, garlic, and vinegar in a blender or a food processor and process until all the ingredients are blended. Stored in a clean, airtight container, this will keep in the refrigerator for 2 weeks.

SUN-DRIED TOMATOES AND HERB MARINADE OVER GOAT CHEESE



Sun-Dried Tomatoes and Herb Marinade over Goat Cheese image

It is important to marinate this amazing concoction overnight to blend the flavors. It is so delicious and robust with many layers of flavor, yet a breeze to make. It makes for an elegant presentation served on a pretty plate! It's perfect for the holidays because it's green, red and white. I get rave reviews everytime I make it. My friend, Pam, an amazing cook, was kind enough to share this recipe with me! That's all folks, you can thank me later, LOL

Provided by Scoops

Categories     Spreads

Time P1DT10m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/2 cup olive oil (approx)
1 cup sun-dried tomato packed in oil, drained (from the jar marinated in olive oil)
1 cup fresh basil
1 cup fresh parsley
4 garlic cloves, chopped
3 scallions, chopped
1 teaspoon red pepper flakes
1 teaspoon sugar
salt and pepper
8 ounces goat cheese
crostini toast rounds (to serve on)

Steps:

  • The night before, in a bowl, mix all ingredients together except the goat cheese. Stir until well mixed. Use enough oil to fully saturate with some extra settled on bottom of bowl.
  • Cover and refridgerate overnight. You can occasionally take it out of the fridge and shake it up a bit.
  • About an hour before serving, take out of fridge and bring to room temperature. It's ready to go when the oil is no longer gelled.
  • Chop mixture in food processor just enough to blend together. Pour over log of goat cheese. Serve with toast rounds.
  • Cooking time means to marinate overnight.

Nutrition Facts : Calories 350.4, Fat 32.1, SaturatedFat 10.7, Cholesterol 29.9, Sodium 251.3, Carbohydrate 8.3, Fiber 2, Sugar 2, Protein 9.9

PASTA WITH MARINATED TOMATOES



Pasta with Marinated Tomatoes image

Sun-dried tomatoes add a smoky flavor to this simple sauce. Garganelli and penne rigate both hold a thick sauce well.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

2 ripe tomatoes, seeded and coarsely chopped
4 oil-packed sun-dried tomatoes, drained and coarsely chopped
1 clove garlic, minced
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1/2 pound garganelle or penne pasta
1 cup fresh basil leaves, loosely packed

Steps:

  • Combine fresh and sun-dried tomatoes, garlic, oil, salt, and pepper in a large bowl. Marinate at room temperature for 45 minutes, stirring occasionally.
  • Boil pasta in salted water until al dente, 7 to 10 minutes. Drain well, and while still hot, toss with tomato mixture.
  • Coarsely chop basil, and combine with pasta. Serve immediately or at room temperature.

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