SUN-DRIED TOMATO AND LEEK TIMBALES
These are cute, dainty little appetizers that would make an impressive presentation for a special occasion. I got this recipe from my sister who is fully vegetarian.
Provided by eatrealfood
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cook pasta till al dente.
- Preheat oven to 350°F.
- Heat butter and oil, add leek and cook gently for 6-7 minutes until tender.
- Add the sundried tomatoes and oregano and cook for a further 2 minutes.
- Add the leek mixture to the pasta; and stir in the beaten eggs, cream and parmesan.
- Season with salt and pepper and distribute evenly between four greased ramekins.
- Place ramekins in a pan with enough water to reach halfway up their sides, and bake for 25-30 minutes or until set.
- To make the tomato sauce - cook onion and garlic in olive oil until softened.
- Add tomatoes, herbs and wine; cover and cook on medium heat for 20 minutes or until pulpy.
- Blend till smooth or press through a sieve.
- Turn out baked timbales by running a knife or spatula around the rim, and inverting gently onto a plate.
- Pour over sauce and garnish with lettuce and lemon wedges.
Nutrition Facts : Calories 375.5, Fat 24.4, SaturatedFat 10, Cholesterol 144.1, Sodium 192.4, Carbohydrate 28.4, Fiber 2.8, Sugar 3.6, Protein 10
LINGUINE WITH SUN-DRIED TOMATOES, OLIVES, AND LEMON
Provided by Giada De Laurentiis
Time 17m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl.
- In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice. Pulse until blended but still chunky.
- Add the Parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss until the pasta is coated. Season with salt and pepper, to taste.
PASTA WITH SUN-DRIED TOMATOES
Steps:
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
SUN-DRIED TOMATO SPREAD
I use this tomato-based spread in place of jelly on toast and bagels. My favorite is spreading it on tomato-basil bagels. I usually place 1/2 the spread in the refrigerator, and freeze the remainder for later use.
Provided by Don Ondersma II
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 20m
Yield 16
Number Of Ingredients 8
Steps:
- In a blender or food processor, mix tomato paste, basil, olive oil, garlic, sun-dried tomatoes, salt, white sugar and garlic salt. Blend to the consistency of a spreadable paste. Chill in the refrigerator until serving.
Nutrition Facts : Calories 59.8 calories, Carbohydrate 5.6 g, Fat 4.2 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 367.6 mg, Sugar 2.9 g
SHRIMP WITH SUN-DRIED TOMATOES
Sun-dried tomatoes might scream 1980s nouveau cuisine to you, and that's a fair assessment considering their somewhat profligate use throughout the decade. Yet this dish may have you reconsidering their place in your pantry. Used sparingly, sun-dried tomatoes can impart a bold tomato-y taste that Mark Bittman argues is in some ways "better than 'real' tomato flavor." In this 20-minute sauté, the intense tang of capers and tomatoes plays beautifully off the mild sweetness of shrimp. Serve it over pasta or rice, or alone with a big hunk of good bread.
Provided by Mark Bittman
Categories seafood, appetizer, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat broiler; rack should be 2 to 4 inches from heat source and the heat as high as possible.
- Put oil in a large, ovenproof skillet over medium heat and add thyme, garlic, tomatoes and capers. Cook just until mixture sizzles, then add stock or wine; raise heat and bring to a boil. Cook for about a minute, then add shrimp, turning them in sauce.
- Put skillet under broiler and cook until shrimp are done, 3 to 5 minutes, turning once. Sprinkle with salt and pepper, garnish with basil, and serve hot or warm.
SUN-DRIED TOMATOES I
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
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 RELISH WITH CAYENNE TOASTS
Classic Mediterranean flavors are captured atop these piquant toasts. This recipe is adapted from Jennifer Trainer Thompson's "Jump Up and Kiss Me"(Ten Speed; 1996).
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 20m
Number Of Ingredients 12
Steps:
- Make the relish: Heat oil in a medium skillet over medium heat. Cook onion until translucent, about 6 minutes. Stir in garlic, and cook for 1 minute. Transfer to a bowl, and stir in sun-dried tomatoes, walnuts, basil, and vinegar. Season with salt and pepper.
- Make the toasts: Heat grill or broiler to medium-high. Brush bread with oil, and sprinkle with cayenne. Grill until golden brown and crisp, 1 to 2 minutes per side. Serve toasts with relish and goat cheese.
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