What is your favorite way to use sun-dried tomatoes/tomato pieces?
- Thread starter dawnnys
- Start date
gayle-mo
Well-known member
I love Hummus with sun dried tomatoes in it...
YUM! In fact, I just got finished making Marsha's Chipotle Pepper Hummus and some regular hummus with cumin and garlic for the weekend. DH and I are going to my daughter's to house sit while they're in Jamaica so I'm making healthy stuff to take since I'm working at losing weight.
http://www.finerkitchens.com/swap/forum1/78562_Rec__Chipotle_Pepper_Hummus_-_a_good_choice_for_a_wrap_or_pinwheel
YUM! In fact, I just got finished making Marsha's Chipotle Pepper Hummus and some regular hummus with cumin and garlic for the weekend. DH and I are going to my daughter's to house sit while they're in Jamaica so I'm making healthy stuff to take since I'm working at losing weight.
http://www.finerkitchens.com/swap/forum1/78562_Rec__Chipotle_Pepper_Hummus_-_a_good_choice_for_a_wrap_or_pinwheel
REC: Roasted Red Pepper, Sun-Dried Tomato, and Basil Spread
This is my sister's recipe. Enjoy!
Roasted Red Pepper, Sun-Dried Tomato, and Basil Spread
2 large red bell peppers, roasted and finely diced
(I used the ones that come in a jar)
12 oil-packed sun-dried tomatoes, drained (reserving the oil) and very finely diced
12 large, fresh basil leaves, minced
2 tablespoons capers, rinsed, and blotted dry
2 teaspoons of finely minced garlic
2 teaspoons of fresh lemon juice
4 teaspoons of sun-dried tomato oil (reserved from jar)
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
In a medium bowl, combine the roasted peppers,
tomatoes, basil, capers, and garlic. Stir in lemon juice and sun-dried tomato oil, and then add salt and pepper. Taste and adjust the seasonings. Transfer to a serving bowl, cover, and keep at room temp. until ready to serve, up to 3 hours.
Can be prepared up to 3 days in advance. Cover and refrigerate.
This is my sister's recipe. Enjoy!
Roasted Red Pepper, Sun-Dried Tomato, and Basil Spread
2 large red bell peppers, roasted and finely diced
(I used the ones that come in a jar)
12 oil-packed sun-dried tomatoes, drained (reserving the oil) and very finely diced
12 large, fresh basil leaves, minced
2 tablespoons capers, rinsed, and blotted dry
2 teaspoons of finely minced garlic
2 teaspoons of fresh lemon juice
4 teaspoons of sun-dried tomato oil (reserved from jar)
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
In a medium bowl, combine the roasted peppers,
tomatoes, basil, capers, and garlic. Stir in lemon juice and sun-dried tomato oil, and then add salt and pepper. Taste and adjust the seasonings. Transfer to a serving bowl, cover, and keep at room temp. until ready to serve, up to 3 hours.
Can be prepared up to 3 days in advance. Cover and refrigerate.
Sun Dried Tomato Pesto on Brie (Yum!)
Sun Dried Tomato Pesto on Brie (Canadian Living)
1/4 cup Chopped sun-dried tomatoes
2 tsp Olive oil
2 Cloves garlic
2 tsp Balsamic vinegar
1/2 tsp Dried Basil
1/4 cup Chopped fresh parsley
Pepper
2 pkgs (each 125 g) round Brie cheese
Cover tomatoes with boiling water; let
stand for 15 minutes. Drain.
In small skillet, heat oil over medium heat;
cook tomatoes, garlic, vinegar and basil for 1
minute. Remove from heat; stir in parsley,
to taste. Let cool.
Cut rind off top of each cheese; place on
baking sheet & top with tomato mixture.
(Can be prepared up to this point, covered
and refrigerated for up to one day.)
Bake in 350 degree F oven for 5 to 10
minutes or until cheese melts slightly.
Makes 6 servings.
Sun Dried Tomato Pesto on Brie (Canadian Living)
1/4 cup Chopped sun-dried tomatoes
2 tsp Olive oil
2 Cloves garlic
2 tsp Balsamic vinegar
1/2 tsp Dried Basil
1/4 cup Chopped fresh parsley
Pepper
2 pkgs (each 125 g) round Brie cheese
Cover tomatoes with boiling water; let
stand for 15 minutes. Drain.
In small skillet, heat oil over medium heat;
cook tomatoes, garlic, vinegar and basil for 1
minute. Remove from heat; stir in parsley,
to taste. Let cool.
Cut rind off top of each cheese; place on
baking sheet & top with tomato mixture.
(Can be prepared up to this point, covered
and refrigerated for up to one day.)
Bake in 350 degree F oven for 5 to 10
minutes or until cheese melts slightly.
Makes 6 servings.
Sun Dried Tomato, Herb, and Parmesan Bread
Sun Dried Tomato, Herb, and Parmesan Bread
Bread Machine Recipe
(Courtesy of Richard in Cincy)
9 oz. water
2 3/4 cups bread flour
2 tbls. dry milk
1 tbls. sugar
1 tsp. salt
3 tbls. fresh grated parmesan cheese
2 tbls. sun dried tomato bits or pieces (chopped)
1 tsp. oregano
1 tsp. thyme
1 tsp. basil
2 tbls. butter
2 tsp. active dry yeast
Place the ingredients in the pan in the order given. Works better with medium or dark crust. It smells like pizza when it's baking.
Try it with mozarella and/or provolone and black olives under the broiler for an out
Sun Dried Tomato, Herb, and Parmesan Bread
Bread Machine Recipe
(Courtesy of Richard in Cincy)
9 oz. water
2 3/4 cups bread flour
2 tbls. dry milk
1 tbls. sugar
1 tsp. salt
3 tbls. fresh grated parmesan cheese
2 tbls. sun dried tomato bits or pieces (chopped)
1 tsp. oregano
1 tsp. thyme
1 tsp. basil
2 tbls. butter
2 tsp. active dry yeast
Place the ingredients in the pan in the order given. Works better with medium or dark crust. It smells like pizza when it's baking.
Try it with mozarella and/or provolone and black olives under the broiler for an out
diannecerkvenik64
Well-known member
Red Pepper Sauce /Dip Hot or Cold (I posted this on #8316) happy to repost it smileys/smile.gif
Recipe:
2 red peppers, diced
3-5 pieces of sun dried tomatos
1 teaspoons of olive oil
2 TABLESPOONS plain yoguart or sour cream (I use sour cream)
Freshly ground pepper and salt, to taste
Directions:
Puree (in blender) all the ingredients.
Heat in a saucepan to a gentle boil.
Add to your favorite pasta or cheese filled pasta and add parmesan cheese.
Or...
Let cool, put in a bowl and serve with chips, tortilla chips are good. or Use as a vegetable dip for a vegetable platter.
I love this recipe.......
Recipe:
2 red peppers, diced
3-5 pieces of sun dried tomatos
1 teaspoons of olive oil
2 TABLESPOONS plain yoguart or sour cream (I use sour cream)
Freshly ground pepper and salt, to taste
Directions:
Puree (in blender) all the ingredients.
Heat in a saucepan to a gentle boil.
Add to your favorite pasta or cheese filled pasta and add parmesan cheese.
Or...
Let cool, put in a bowl and serve with chips, tortilla chips are good. or Use as a vegetable dip for a vegetable platter.
I love this recipe.......
Chicken Breasts (Thighs) with Sun Dried Tomatoes and Garlic Crust
http://www.finerkitchens.com/swap/forum16/37_Chicken_Breasts_Thighs_with_Sun_Dried_Tomato_and_Garlic_Crust
http://www.finerkitchens.com/swap/forum16/37_Chicken_Breasts_Thighs_with_Sun_Dried_Tomato_and_Garlic_Crust
rec: Sun-Dried Tomato Artichoke Buttons
I have made this with purchased sun-dried tomato. Very good, also a little different from our usual stand-by appetizers. I have also subbed goat cheese
Sun-Dried Tomato Artichoke Buttons Recipe courtesy Sandra Lee
8 Roma tomatoes, cored and sliced lengthwise
2 tablespoons balsamic vinaigrette
Salt and pepper
2 (14-ounce) cans artichoke bottoms, rinsed and drained
2 tablespoons lemon juice
12 balls fresh mozzarella in water, cherry tomato size
1/4 cup jarred basil pesto
Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
Slice the ends off each tomato, cut them in half lengthwise and carefully remove the seeds. Put the tomatoes in a bowl, toss with the balsamic vinaigrette, and season with salt and pepper. Place the tomatoes cut side up on the baking sheet and roast for 3 hours. Transfer the tomatoes to a plate to cool. (Tomatoes can be made ahead and kept covered in the refrigerator for 2 days.)
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Put the artichoke bottoms into a bowl and toss with the lemon juice. Let sit for 5 minutes. Rinse the artichokes with cold water and pat them dry. Trim the bottoms so that they will sit flat and arrange on the baking sheet. Top each artichoke with half a roasted tomato, a mozzarella ball, and a teaspoon of pesto. Put them into the oven and roast for about 5 minutes. Serve immediately.
Cook's notes: Oil packed sun-dried tomatoes may be used in lieu of oven-drying your own. Larger types of fresh mozzarella, cut into bite-size pieces, can be used in place of Ciliegini, or cherry tomato size mozzarella balls.
I have made this with purchased sun-dried tomato. Very good, also a little different from our usual stand-by appetizers. I have also subbed goat cheese
Sun-Dried Tomato Artichoke Buttons Recipe courtesy Sandra Lee
8 Roma tomatoes, cored and sliced lengthwise
2 tablespoons balsamic vinaigrette
Salt and pepper
2 (14-ounce) cans artichoke bottoms, rinsed and drained
2 tablespoons lemon juice
12 balls fresh mozzarella in water, cherry tomato size
1/4 cup jarred basil pesto
Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
Slice the ends off each tomato, cut them in half lengthwise and carefully remove the seeds. Put the tomatoes in a bowl, toss with the balsamic vinaigrette, and season with salt and pepper. Place the tomatoes cut side up on the baking sheet and roast for 3 hours. Transfer the tomatoes to a plate to cool. (Tomatoes can be made ahead and kept covered in the refrigerator for 2 days.)
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Put the artichoke bottoms into a bowl and toss with the lemon juice. Let sit for 5 minutes. Rinse the artichokes with cold water and pat them dry. Trim the bottoms so that they will sit flat and arrange on the baking sheet. Top each artichoke with half a roasted tomato, a mozzarella ball, and a teaspoon of pesto. Put them into the oven and roast for about 5 minutes. Serve immediately.
Cook's notes: Oil packed sun-dried tomatoes may be used in lieu of oven-drying your own. Larger types of fresh mozzarella, cut into bite-size pieces, can be used in place of Ciliegini, or cherry tomato size mozzarella balls.