Red Pepper And Sun Dried Tomato Pate Recipes

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RED PEPPER AND SUN-DRIED TOMATO PATE



Red Pepper and Sun-Dried Tomato Pate image

Make and share this Red Pepper and Sun-Dried Tomato Pate recipe from Food.com.

Provided by Evie3234

Categories     Lunch/Snacks

Time 25m

Yield 2 cups

Number Of Ingredients 4

2 large red peppers (capsicums)
1 teaspoon freshly grated gingerroot
1/2 cup chopped sun-dried tomato (in oil)
250 g cream cheese

Steps:

  • Cut peppers in half lengthways.
  • Remove seeds and stem.
  • Place cut-side down on an oven tray and grill until the skins are blistered and brown.
  • Remove from oven and wrap in foil.
  • Leave to cool.
  • When cool enough to handle, remove skin.
  • Place the pepper halves the ginger and the sundried tomatoes in a food processor.
  • Add cream cheese and process to form a smooth paste.
  • Place in a dish and chill until needed.

ROASTED RED PEPPER AND SUN-DRIED TOMATO SOUP



Roasted Red Pepper and Sun-Dried Tomato Soup image

Provided by Food Network

Categories     appetizer

Yield 4 bento servings

Number Of Ingredients 8

1 ounce sun-dried tomatoes (about 8 pieces, do not used oil-packed variety)
1 small onion, diced
2 tablespoons extra-virgin olive oil
2 cups chicken stock
3 sweet or bell peppers, charred, skinned, and seeded or a 6-ounce jar of prepared roasted red sweet peppers
2 fresh ripe plum tomatoes, cut into eighths
Salt and pepper to taste
4 fresh basil leaves for garnish (use purple basil if available)

Steps:

  • Rehydrate the dried tomatoes by soaking them in warm water for 1 hour. Meanwhile, sweat the onion in the olive oil in a 2-quart saucepan over medium heat, uncovered, for 7 to 10 minutes, stirring occasionally. Do not let the onion color.
  • Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt and pepper and let it all simmer together for 10 minutes. Pour the soup into a blender and process at a high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skins. Adjust the seasoning and serve with fresh basil leaves as a garnish.

ROASTED RED PEPPER AND SUNDRIED TOMATO SOUP



Roasted Red Pepper and Sundried Tomato Soup image

Provided by Food Network

Yield Makes 4 bento servings

Number Of Ingredients 9

1-ounce sundried tomatoes (about 8 pieces do not use the oil packed type)
1 small onion, diced
2 tablespoons extra-virgin olive oil
2 cups chicken stock
3 sweet or bell red peppers, charred, skinned, and seeded (see page I45), or a 6ounce
Jar of prepared roasted sweet peppers
2 fresh ripe plum tomatoes, cut into eighths
Salt and freshly ground black pepper to taste
4 fresh basil leaves, for garnish (use purple basil if available)

Steps:

  • Rehydrate the dried tomatoes by soaking them in warm water for hour. Sweat the onion in the olive oil in a 2quart saucepan over medium heat, uncovered, for 7 to I0 minutes, stirring occasionally. Do not let the onion color. Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt, and pepper and let it all simmer together for 10 minutes. Pour the soup into a blender and process at high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skills. Adjust the seasoning and serve with fresh basil leaves as a garnish.

SUN-DRIED TOMATO PATE



Sun-Dried Tomato Pate image

Excellent recipe for parties - can also substitute prepared sun-dried tomato pesto for sun-dried tomatoes

Provided by Lisa8497

Categories     Spreads

Time 20m

Yield 12 serving(s)

Number Of Ingredients 9

1/2 cup sun-dried tomato packed in oil, coarsely chopped
8 ounces cream cheese, reduced fat or" fat free ok
1/4 cup chopped green onion
1/4 cup butter
1/2 cup grated parmesan cheese
1 clove garlic
1/4 teaspoon oregano
1/2 teaspoon rosemary
1/4 teaspoon basil

Steps:

  • Combine all ingredients in a food processor.
  • Blend well, pausing frequently to scrape sides of bowl.
  • Refrigerate at least 4 hours before serving.

SUN-DRIED TOMATO, CORIANDER, AND ROASTED RED PEPPER DIP



Sun-Dried Tomato, Coriander, and Roasted Red Pepper Dip image

Categories     Condiment/Spread     Food Processor     Herb     Tomato     Vegetable     No-Cook     Cocktail Party     Super Bowl     Vegetarian     Quick & Easy     Cream Cheese     Bell Pepper     Cilantro     Gourmet

Yield Makes about 2 1/3 cups

Number Of Ingredients 10

two 7-ounce jars roasted red peppers, drained
3 ounces sun-dried tomatoes (not packed in oil, about 30), soaked in hot water for 5 minutes and drained well, reserving 3 tablespoons of the soaking liquid
2 garlic cloves, chopped fine
1 1/2 teaspoons ground cumin
1 to 2 bottled pickled jalapeño chiles, seeded and minced (wear rubber gloves)
1 teaspoon fresh lemon juice
1/4 cup chopped fresh coriander
1/4 cup chopped scallion
4 ounces cream cheese, cut into bits and softened
tortilla chips as an accompaniment

Steps:

  • In a food processor purée the red peppers, the tomatoes, the garlic, the cumin, the jalapeños, the lemon juice, the coriander, and the scallion until the mixture is smooth, add the cream cheese and salt to taste, and purée the mixture, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency and scraping down the side of the bowl occasionally, until it is smooth. Transfer the dip to a serving bowl and serve it with the tortilla chips.

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