Sun Dried Tomato Dressing Recipes

SUNDRIED TOMATO VINAIGRETTE RECIPE

Steps:

• Add sundried tomatoes to blender and pulse until in smaller pieces. Then proceed with recipe using either the blender or whisk method.
• Blender Method
• Reduce speed of blender as you add balsamic vinegar and then as you drizzle oil into the sundried tomato pieces. Pulse until well-combined. Pour into a container for serving.
• Whisk Method
• Pour sundried tomato pieces into a medium bowl or measuring cup. Add balsamic vinegar and then whisk with a fork or whisk as you incorporate the oil into the tomatoes and balsamic vinegar. Pour into a container for serving.
• Store any unused in an airtight container in the refrigerator for up to one week.

SUN-DRIED TOMATO DRESSING

Steps:

• Combine all ingredients except oil in a blender or food processor. Pulse until all tomatoes are finely chopped.
• Add oil, a little at a time. Pulse until thick and well blended.

SUN-DRIED TOMATO DRESSING

Steps:

• Add sun-dried tomatoes, coconut milk, oil, oregano, garlic, salt, and pepper to a high-speed blender or food processor.
• Blend until everything is finely minced and well combined. Add a splash or two of water to loosen it up until it reaches your desired consistency.
• Serve with your favorite salads!

SUN-DRIED TOMATO CHICKEN

Steps:

• Cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
• Add chicken to skillet; cook on medium-high heat 2 min. on each side or until browned on both sides. Pour dressing over chicken; sprinkle with basil. Cook on low heat 4 to 5 min. on each side or until done (165ºF).
• Transfer chicken to platter, reserving dressing mixture in skillet; cover chicken to keep warm. Add tomatoes to skillet; stir. Cook on medium-high heat 3 min. or until heated through, stirring occasionally. Stir in bacon; spoon over chicken. Top with cheese.

SUN-DRIED TOMATO DRESSING

Steps:

• If you're using a standard blender, you may want to soak your sun-dried tomatoes in warm water for 20 minutes, to soften them up. (Measure before soaking.) If you're using a high-speed blender, like the Vitamix, soaking isn't necessary!
• Combine all of the ingredients in the blender container, and blend until well emulsified.
• This dressing will thicken a bit when chilled, so I recommend chilling for at least 4 hours before serving. The flavor actually gets better when chilled overnight! Store in an air-tight container for up to a week.

SUN-DRIED TOMATO VINAIGRETTE

Steps:

• In a saucepan simmer the sun-dried tomatoes in 2 inches water for 3 minutes, or until they are tender, drain them, and mince them. In a bowl whisk together the tomatoes, the vinegars, and the garlic paste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the basil.

SUN-DRIED TOMATO DRESSING

Steps:

• Char bell pepper over gas flame or in broiler until blackened all over. Enclose in paper bag. Let stand 10 minutes. Peel and seed bell pepper; coarsely chop. Combine bell pepper and next 5 ingredients in processor. Blend until almost smooth. Transfer to medium bowl. Mix sun-dried tomatoes, 3/4 cup water, cream, vinegar and lemon juice in processor. With machine running, add oil; blend until almost smooth. Whisk sun-dried tomato mixture into bell pepper mixture.

SUN-DRIED TOMATO STUFFING

Steps:

• Sausage Stuffing:Brown 1 pound crumbled sausage in 6 tablespoons butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, 30 more minutes.

SUN-DRIED TOMATO VINAIGRETTE

Steps:

• Place all ingredients in blender and mix until well blended.

CREAMY SUN-DRIED TOMATO DRESSING

Steps:

• Add all ingredients to a blender and process on high speed until smooth, about 45-60 seconds. Serve as desired. Store leftovers in the fridge for up to one week.