Sun Dried Tomato Tzatziki Recipes
SUN-DRIED TOMATO TZATZIKI RECIPE
This riff on traditional Greek yogurt dip tzatziki is one of my favorite recipes that I've developed. I sub in sun-dries tomatoes for the cucumbers that are traditionally used in tzatziki. What you get is a super tasty, vibrant sauce that is perfect on everything from bread to my savory Baked Zucchini Cakes.
Provided by Christina Xenos
Categories Appetizer
Time 10m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Thoroughly combine all ingredients into a bowl.
- Let sit for at least 1 hour (preferably longer). The flavors will marry and tomatoes will soak up some of the moisture to make a thicker spread.
- Serve as a dip with bread and crudités, or as an accompaniment to a variety of different dishes.
Nutrition Facts : Calories 31.14 kcal, Fat 1.72 g, TransFat 0.0 g, Cholesterol 3.19 mg, Carbohydrate 2.35 g, Protein 2.11 g, Fiber 0.32 g, Sugar 1.69 g, SaturatedFat 0.86 g, Sodium 67.54 mg
25 WAYS TO COOK WITH SUN-DRIED TOMATOES
These recipes with sun-dried tomatoes are as good as it gets! From chicken to pasta to pizza, these tasty tomatoes add so much flavor to any meal.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a sun-dried tomato dish in 30 minutes or less!
Nutrition Facts :
10-MINUTE SUN-DRIED TOMATO PASTA
Dinner is ready in 10 minutes with this creamy sun-dried tomato pasta! I use my favorite all-natural sun-dried tomatoes, and I skip heavy cream in favor of a little whole milk and starchy pasta water for a lighter sauce, but you can definitely use heavy cream if you prefer! If you're not worried about keeping this pasta dish vegetarian, toss in some shredded rotisserie chicken or leftover Italian-style baked chicken breast or skillet chicken.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 11
Steps:
- Begin cooking the pasta. Fill a medium saucepan with plenty of water and season the water well with kosher salt. Bring the water to a boil and add the pasta. Cook according to package instructions, till al dente. Make sure to reserve some of the pasta cooking water before you drain the pasta.
- While the pasta is cooking, work on the sauce. Heat 2 tablespoons of good extra virgin olive oil in a large deep pan over medium heat until shimmering. Add the shallots, garlic, and a good pinch of salt and cook, tossing regularly for about a minute. Add the chopped sundried tomatoes and cook for another minute or so, tossing until the dried tomato bits have softened a little. Add the milk and a little bit of the pasta cooking water (about ¼ cup) and cook for another minute or two until warmed through. Stir in the oregano and red pepper flakes.
- Turn the heat off. Add in the pasta and Parmesan cheese, mix well to make sure the pasta is well-coated (if needed, add a bit more of the pasta cooking water). Taste and adjust the seasoning to your liking.
- Finish with the torn basil and serve immediately!
Nutrition Facts : Calories 234.9 kcal, Carbohydrate 40.6 g, Protein 10.5 g, Fat 4.1 g, SaturatedFat 1.9 g, Cholesterol 9.7 mg, Sodium 177.9 mg, Fiber 3.5 g, Sugar 8 g, UnsaturatedFat 1.3 g, ServingSize 1 serving
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