Olive Garden Sun Dried Tomato Sauce Recipe 45

SUN-DRIED TOMATO SAUCE

Steps:

• Place the tomatoes and a tablespoon or so of their oil in a small food processor along with the garlic and a good pinch of salt. Process until fairly smooth, stopping the machine and stirring down the mixture with a rubber spatula as necessary.
• Add the basil and lemon juice if you like; pulse the machine a few times to blend. Remove the paste from the machine, and stir in the nuts and just enough additional oil to make the mixture silky rather than oily. Taste and adjust seasoning.

QUICK AND EASY SUN DRIED TOMATO SAUCE

Steps:

• Add the olive oil and garlic to a skillet and cook the garlic over medium heat for 2 minutes.
• Add the remaining ingredients (except the fresh chopped parsley) and stir into the garlic and oil mixture. Stir continuously for 3 minutes so that the herbs do not burn.
• Remove from heat. Continue to stir for 1 more minute.
• Serve immediately or allow to cool and store in a clean mason jar in the refrigerator for up to 2 weeks.

OLIVE AND SUN-DRIED TOMATO VEGETABLES

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.

AMAZING SUN-DRIED TOMATO CREAM SAUCE

Steps:

• Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes, and season with salt and pepper. Remove from heat and serve over pasta with a sprinkling of pine nuts.

OLIVE GARDEN CHICKEN BREAST STUFFED WITH SUN-DRIED TOMATOES

Steps:

• Mix stuffing ingredients together in a bowl.
• Place chicken breast on a cutting board remove the tenderloins and cover with plastic wrap.
• With a mallet or the palm of your hand slightly flatten the breast out.
• Form the stuffing into a ball and place in center of the chicken.
• Wrap the breast around the stuffing starting with one side roll the breast tucking the opposite side underneath.
• Season the top of the chicken (skin side) with salt and pepper.
• Roast in a 400 degrees oven for 30-40 minutes or until chicken reaches 165 degrees internal temperature.

OLIVE GARDEN RED SAUCE

Steps:

• Heat oil in a saucepot and add onions, garlic and bay leaf. Saute until golden brown, being careful not to burn. Add tomato sauce and paste, water and seasoning. Simmer for 1-1/2 hours.
• Toss cooked, drained pasta into sauce.
• Transfer to large serving platter. Garnish with fresh parsley and serve immediately.