Sun Dried Tomato Sauce Recipes

QUICK AND EASY SUN DRIED TOMATO SAUCE

Steps:

• Add the olive oil and garlic to a skillet and cook the garlic over medium heat for 2 minutes.
• Add the remaining ingredients (except the fresh chopped parsley) and stir into the garlic and oil mixture. Stir continuously for 3 minutes so that the herbs do not burn.
• Remove from heat. Continue to stir for 1 more minute.
• Serve immediately or allow to cool and store in a clean mason jar in the refrigerator for up to 2 weeks.

AMAZING SUN-DRIED TOMATO CREAM SAUCE

Steps:

• Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes, and season with salt and pepper. Remove from heat and serve over pasta with a sprinkling of pine nuts.

SUN-DRIED TOMATO CREAM SAUCE

Steps:

• In a non-stick pan, melt 1 tbsp of butter over medium heat.
• Saute the garlic.
• Stir in sun-dried tomatoes, whipping cream & brandy.
• Simmer over medium heat until reduced by half.
• Season with salt and pepper.
• Just prior to serving, whisk in butter.
• Stir in the cooked bow tie pasta.
• Toss with fresh basil.
• Serve.

MEATY SUN-DRIED TOMATO SAUCE

Steps:

• In a large skillet, cook the sausage, beef, onion, green pepper, celery and garlic over medium heat until meat is no longer pink; drain. Transfer to a 4-qt. slow cooker., Stir in the remaining ingredients. Cover and cook on low for 8-10 hours. Discard bay leaf.

PASTA WITH SPICY SUN-DRIED-TOMATO CREAM SAUCE

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté 1 minute. Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat 2 minutes. Stir in 1/2 cup basil and simmer 1 minute longer.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add sauce, cheese and 1/2 cup basil and toss to coat. Add enough reserved cooking liquid to pasta to moisten if dry. Season with salt and pepper.

SPICY SUN-DRIED TOMATO SAUCE

Steps:

• Bring 6 cups of water to a boil in a 3-quart sauce pan. Add the tomatoes and simmer for 2-3 minutes. Remove pan from heat and set aside.
• In another 3-quart saucepan, soften the onions in the oil over medium heat for 5-7 minutes, then add carrots, garlic, cinnamon, orange peel, black pepper, cayenne and salt.
• Reduce heat to low, cover the pan, and simmer for 20 minutes.
• Drain tomatoes and add them to the onion mixture along with 6 cups of fresh water. Raise heat to high and bring sauce to a boil.
• Reduce heat to low and simmer, uncovered, for 10 minutes.
• Remove cinnamon stick (if using) and orange peel. Add the basil and balsamic vinegar.
• Carefully puree the sauce in batches in a blender until smooth. Season with additional sea salt to taste.

FRESH AND SUN-DRIED TOMATO SAUCE

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.

SUN-DRIED TOMATO SAUCE

Steps:

• Place the tomatoes and a tablespoon or so of their oil in a small food processor along with the garlic and a good pinch of salt. Process until fairly smooth, stopping the machine and stirring down the mixture with a rubber spatula as necessary.
• Add the basil and lemon juice if you like; pulse the machine a few times to blend. Remove the paste from the machine, and stir in the nuts and just enough additional oil to make the mixture silky rather than oily. Taste and adjust seasoning.

SUN-DRIED TOMATO SAUCE

Steps:

• Place sun-dried tomatoes in food processor. Boil white wine, white wine vinegar, black peppercorns and bay leaf in heavy small saucepan until liquid is reduced to 3 tablespoons, about 8 minutes. Strain liquid into tomatoes in processor and puree until smooth. Return tomato mixture to same saucepan. Add whipping cream, chicken stock and thyme. Simmer until flavors blend, about 3 minutes. Season to taste with salt.

SUN-DRIED TOMATO MAYONNAISE

Steps:

• Stir together mayonnaise and pesto until well blended. Spread on hamburgers, or serve as desired.