Sun Dried Tomato Butter Recipes

GOURMET SUN-DRIED TOMATO BUTTER

Steps:

• Melt 1 tablespoon butter in 8-inch skillet; stir in onion and garlic. Cook over medium heat, stirring constantly, until onion is softened. Remove from heat; cool 5 minutes.
• Beat remaining butter in bowl at medium speed until creamy. Add onion, garlic and sun-dried tomatoes; beat at low speed until well mixed.
• Cover; refrigerate at least 1 hour to enhance flavors. Store in airtight container up to 2 weeks.

SUN DRIED TOMATO BUTTER (COMPOUND BUTTER)

Steps:

• Leave the butter out at room temperature for a few hours to soften. PRO TIP: cut the cube into little cubes and it will soften faster.
• Snip fresh herbs and sun dried tomatoes in a small mug or glass jar with clean kitchen scissors until the herbs and tomatoes are finely minced.
• Mix soft butter, 1/4 cup finely chopped herbs and sun dried tomatoes, 1/2 teaspoon sea salt and 1 teaspoon fresh cracked pepper, in a small bowl with a spatula.
• Place your sun dried tomato butter in a small sealed container with a lid, it will keep in the fridge for a week. Or place on parchment paper in a log shape, roll and twist ends closed-keep in fridge or freeze for longer storage.

SUN-DRIED TOMATO BUTTER SAUCE

Steps:

• Sauce -- In a small saute pan on medium heat, add the wine and cook for about 3-4 minutes until it reduces by half.
• Add in the capers, lemon and butter (make sure the butter is cold), a little at a time and whisk to combine all the butter. Cook another minute or two.
• Remove from the heat and add in the parsley and sundried tomatoes.
• Serve over your favorites.

GARLIC-SUN-DRIED TOMATO BRUSCHETTA

Steps:

• Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
• Cut off the top inch of 2 heads of garlic. Drizzle with olive oil, wrap in foil and roast 1 hour at 400 degrees F. Squeeze the garlic out of its skin and mash. Meanwhile, fry sage leaves in olive oil until crisp. Spread softened butter on the toast rounds. Top with the roasted garlic, sliced sun-dried tomatoes, the fried sage and sea salt.

GRILLED SALMON WITH SUN-DRIED TOMATO BUTTER (CALIFORNIA)

Steps:

• For the salmon: Sprinkle both sides of the salmon with the salt, pepper and dried oregano. Drizzle with the olive oil.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill for 3 to 5 minutes on each side until cooked through.
• For the butter: In the bowl of a food processor, combine the butter, sun-dried tomatoes, dried oregano, salt and pepper. Blend until the sun-dried tomatoes are finely chopped. Place in a bowl and refrigerate until ready to use.
• Serve the salmon with a dollop of the sun-dried tomato butter on top.

SUN-DRIED TOMATO BUTTER

Steps:

• Pulse together all ingredients in a food processor until tomato is finely chopped and butter is pale pink. Transfer to a sheet of wax paper or parchment paper and roll into a log about 1 1/2 inches thick. Twist ends of paper to enclose butter and chill until firm, about 30 minutes.

SUN DRIED TOMATO BUTTER

Steps:

• Place ingredients into food processor and blend until smooth

SUN DRIED TOMATO CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season chicken with Italian seasoning, salt, and pepper. Place chicken in a baking dish and cook in preheated oven for about 20 minutes.
• Meanwhile, fill a small saucepan halfway with water and bring to a boil. Cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes. Remove the tomatoes from the water and puree in a food processor until smooth.
• Heat olive oil and butter in a skillet over medium heat. Cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes. Stir in the cream of chicken soup and milk. Cook 5 to 7 minutes, stirring frequently. Season with Italian seasoning, salt, and pepper. Stir in the pureed tomato and simmer 5 minutes. Add baked chicken breasts to the pan and simmer until chicken is completely cooked through and juices run clear, about 5 minutes.