SWEET CORN AND SUN-DRIED TOMATO SALSA
Just stir together a few simple ingredients, and you've got a hearty Mediterranean-inspired salsa, perfect with a baguette or some pita chips.
Provided by Inspired Taste
Categories Condiment
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Fill small saucepan three-fourths full of water; heat to boiling. Add corn; cook 5 minutes. Drain; rinse with cold water until cool.
- In medium bowl, gently mix corn, beans, avocado, tomatoes, oil, parsley and lemon juice. Season with salt and pepper. Serve immediately or refrigerate until serving time.
Nutrition Facts : ServingSize 1 Serving
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 AND ROASTED GARLIC "SALSA"
Take your salsa to a new, Italian dimension. You can make this one all year round with canned diced tomatoes, which get a boost from the concentrated flavor of sun dried tomatoes, sweet roasted garlic, and fresh basil or pesto.
Provided by Tessa
Categories Condiment
Time 1h
Number Of Ingredients 12
Steps:
- To roast the garlic and onion, preheat oven to 400 degrees F. Remove the loose outer sheath from a head of garlic, then cut the top off so all the cloves are just exposed. Place head on a sheet of foil, rub cut cloves with a teaspoon or two of oil, then wrap tightly in foil and place on the baking sheet. Place the onion round on the same baking sheet and coat each side with a little oil. Roast in bottom third of oven for about 45 minutes, flipping the onion over halfway through, and watching to make sure it doesn't burn. When the garlic is done, the exposed tops of the cloves should be light golden brown. Remove garlic from foil to cool, then squeeze from the uncut end of the head to push the cloves out.
- While the vegetables roast, make the oil. Heat 3 tablespoons oil in small saucepan over medium. Add minced garlic and red pepper flakes, and cook for a few minutes, stirring, until garlic turns golden brown. The garlic should sizzle as it cooks-if not, turn up the heat. Immediately remove from heat and pour through a fine, heat safe strainer into a glass bowl or cup. Refrigerate to cool quickly.
- Coarsely chop the roasted red onion and sun dried tomatoes. Combine both in a food processor with 8 cloves of the roasted garlic, the cooled oil, and ½ C of the diced tomatoes (this will give the processor something to grab onto) and process for a couple minutes, until smooth. Add remaining diced tomatoes and basil leaves and pulse a few times, briefly, until it resembles a sauce with some coarse texture. Stir in lemon juice, salt, and pepper to taste. Refrigerate until ready to use. Serve cold with quesadillas or as a dip.
SUN-DRIED TOMATO SALSA (RAW RECIPE)
Make and share this Sun-Dried Tomato Salsa (Raw Recipe) recipe from Food.com.
Provided by januarybride
Categories Sauces
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix ingredients in a bowl. For best flavor, let sit 1 hour or more so flavors meld.
Nutrition Facts : Calories 64, Fat 0.6, SaturatedFat 0.1, Sodium 663.6, Carbohydrate 14.5, Fiber 3.4, Sugar 8, Protein 2.8
FRESH AND SUN-DRIED TOMATO SAUCE
Provided by Food Network
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a saucepan cook the onion, celery and carrots in the oil over moderate heat until softened.Add the fresh and dried tomatoes, garlic, and cheesecloth bag and bring to boil. Simmer, covered, stirring occasionally, for 30 minutes. Discard the cheesecloth bag. In a food processor or blender puree the mixture in batches. Season with salt and pepper.
GRILLED CHICKEN BREASTS WITH SUN-DRIED & FRESH TOMATO SALSA
In the summer you just can't beat grilled chicken. This fresh salsa is a wonderful accompaniment and a perfect go with for those hot summer nights, when your garden is bursting to the seams with all those lovely tomatoes. Recipe is easily doubled or tripled for larger groups.
Provided by MarieRynr
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the cherry tomatoes, sun dried tomatoes, capers, garlic, sherry vinegar, 1 tsp of the thyme, 3 TBS of the olive oil, 1/4 tsp salt and a few grinds of pepper.
- Set aside, stirring occasionally to let the flavours combine.
- Heat a gas grill to high.
- Put the chicken in a shallow pan or plate.
- Rub the chicken all over with the salt (about 1/2 tsp per piece), a few grinds of pepper, and the remaining 1 tsp thyme.
- Drizzle 1/2 teaspoons olive oil over each side of each pice of chicken and rub all over.
- Lay the butterflied breasts on the hot grill grates and cook, covered until the chicken has grill marks,about1 1/2 minutes.
- Flip the breasts and cook the second side in the same way for for a little less time, grilling for 1 minute in one direction, and 1 minute in another, until cooked through.
- Transfer the breasts to two warm serving plates, stir the tomato mixture and spoon equal amounts over each piece of chicken, garnishing with a sprig of thyme if you like.
Nutrition Facts : Calories 453.3, Fat 28.2, SaturatedFat 4.2, Cholesterol 103.8, Sodium 225.1, Carbohydrate 6.7, Fiber 2, Sugar 3, Protein 42.8
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