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.

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.

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.

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.

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.

SUN-DRIED TOMATO PASTA SAUCE

Steps:

• Sautee onions and garlic in olive oil until soft.
• Add Italian seasoning, chile flakes, sugar, balsamic vinegar, salt and pepper and cook for a few minutes.
• Add tomato paste and sundried tomatoes and cook for a few minutes.
• Add can of tomatoes and break up with spoon.
• Puree with a hand blender.
• Cook for 1-2 hours on low heat, stirring occasionally.
• Remove from heat and add Basil.
• Adjust seasoning.
• Serve over pasta.

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 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.