sun dried tomatoes
Have a huge jar of sun dried tomatoes and looking for recipes that are NOT
a pasta sauce.
I make a sun-dried tomato goat-cheese spread. To 4 ounces of goat cheese, add 6 sun-dried tomato, one tablespoon olive oil, one clove garlic, two leaves basil. Put it in food processor until smooth. Chill.
I love sun dried tomatoes and always keep both jarred and dry versions on hand. They are one of my "secret" or "go-to" ingredients to add a layer of flavor in soups and sauces.
I make sun-dried tomato crusted chicken or fish...kind of like this recipe.
Some other ideas:
-Chop and add to "scampi" sauce for shrimp or chicken.
-Add to tomato soup to "up" the tomato impact, same goes with minestrone soup or most any other soup that contains tomatoes.
-Frozen green peas or fresh snap peas with chopped sun-dried tomatoes and sauteed onions, makes plain peas a more special side dish.
-Compound butter made with garlic, basil and chopped sun-dried tomatoes is great on beef, poultry or green beans/other veggies.
Mixed with cream cheese and some other ingredients, to taste, to make a dip. Something like this:
Or simply dice the tomatoes, mix with a good blue cheese and spread on crostini (toasted bread rubbed with garlic)
Assuming these are oil packed, drain the oil and use them in a grilled cheese sandwich, you could even brush the bread with the oil to toast the sandwich; good with bacon also.
Use in pasta dish; you can make a simple tomato pasta using penne or other pasta, the tomatoes, peas, a bit of the pasta cooking water, grated parmesan and a good grind of black pepper.
These would also be good pureed and spread onto pizza dough as the sauce (mixed with pesto is nice also) before topping.
A few, blended with cream cheese. Additions like capers, or roasted garlic.....Devine. Dip! Fast! Yummy!
I love the combination of sun dried tomatoes scrambled in eggs. I usually use the dry kind, but I would think the oil packed ones would be ok too.
I put on hummus over toast points, cucumber slices or deviled eggs with the yolk or yolk replaced with hummus and mustard. Yummy! Save the oil and use it in your next salad dressing.
I toss a generous portion into my focaccia dough. I also have a cashew pasta recipe that uses it--want the recipe?
Sun drieds usually end up on sandwiches , or just eaten alongside salami and the like. Don't think I've ever put them in a pasta sauce.