HOMEMADE SUN-DRIED TOMATO PASTE
This is a wonderful paste that enhances many preparations. Small jars of puree can cost quite a lot and pureeing small amounts yourself is not practical. Instead, purchase a large jar of sun-dried tomatoes and make a big batch. You can add a TBS or two of this to purchased spaghetti or pizza sauce, or smear it as it is on pizza crusts. It's also great on sandwiches, chicken and eggs. It also freezes well. I freeze mine on cookie sheets in dollops, then when frozen drop into a zip lock baggie. That way I can take out and use what I want, when I want.
Provided by MarieRynr
Categories < 15 Mins
Time 15m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Put the tomatoes in a medium bowl.
- Add some very hot water to cover.
- Stir for a few minutes, then drain.
- (this softens the tomatoes and gets rid of some of the packing oil).
- In a food processor, combine the tomatoes, garlic, olive oil and seasonings.
- Puree until smooth.
- Refrigerate for up to 2 weeks.
Nutrition Facts : Calories 1345.2, Fat 110, SaturatedFat 15, Sodium 1059.5, Carbohydrate 97.6, Fiber 23.3, Sugar 0.1, Protein 21
SUN-DRIED TOMATO PUREE
Provided by Food Network
Time 20m
Number Of Ingredients 9
Steps:
- Cover dried tomatoes with water and bring to a simmer. Turn off heat. Let cool down in liquid to plump up tomatoes. Drain well and set in food processor with garlic and olive oil Puree until you have a smooth mixture but one which still has texture. Season to taste with salt and pepper. Incorporate additions if you wish, or leave that to last minute. Store as is (or incorporate additions) in the freezer or transfer to a jar and cover the top with a film of olive oil.
SUN-DRIED TOMATO SPREAD
I use this tomato-based spread in place of jelly on toast and bagels. My favorite is spreading it on tomato-basil bagels. I usually place 1/2 the spread in the refrigerator, and freeze the remainder for later use.
Provided by Don Ondersma II
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 20m
Yield 16
Number Of Ingredients 8
Steps:
- In a blender or food processor, mix tomato paste, basil, olive oil, garlic, sun-dried tomatoes, salt, white sugar and garlic salt. Blend to the consistency of a spreadable paste. Chill in the refrigerator until serving.
Nutrition Facts : Calories 59.8 calories, Carbohydrate 5.6 g, Fat 4.2 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 367.6 mg, Sugar 2.9 g
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
SPICY RED PESTO PASTA
Today, pesto describes many sauces that don't necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil. This red version, which is inspired by pesto alla Siciliana, the scarlet cousin of green pesto Genovese, leans on sun-dried tomatoes, nuts and tangy roasted red peppers and uses basil as a garnish only. Though pesto is traditionally pounded by hand, a food processor simplifies the effort. This pasta sauce is versatile: Crown it with lemon zest for brightness, or stir in heavy cream for extra richness. Should you find yourself with extra pesto, drizzle it over steak, slather it on sandwiches or serve it alongside a cheese board or crudités.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.
- Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)
- Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
- Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.
- Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.
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HOMEMADE TOMATO PASTE – LEITE'S CULINARIA
From leitesculinaria.com
4.7/5 (32)Total Time 6 hrsCategory CondimentsCalories 29 per serving
- [Editor’s Note: Before making this recipe, consider that the quality of your homemade tomato paste is directly related to the quality of your tomatoes. Use only fully ripe, fragrant summer tomatoes, preferably from a farmers’ market or home garden. It’s not worth going to the trouble of making it with standard supermarket tomatoes.]
- If you’re using plum tomatoes, cut them in half lengthwise. If you’re using round tomatoes, cut them into quarters.
- Remove the seeds with your fingers. Place all the tomatoes in an 8-quart stainless steel pot and bring to a boil, stirring occasionally, until the tomatoes release their juices. Boil briskly for 30 minutes until the tomatoes soften and the juices reduce.
- Pass the tomatoes through a food mill fitted with a fine disk to remove the skins and any remaining seeds.
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