Are you looking for a flavorful boost to add some excitement to your meals? Look no further than sun-dried tomatoes in oil! These tender, chewy tomatoes are packed with concentrated tomato flavor and can be used to elevate a wide range of dishes. From pasta and pizza to chicken and seafood, we’ve gathered 20 delicious recipes that showcase the versatility and taste of sun-dried tomatoes in oil.
In this article, we’ll take you on a culinary journey through the Mediterranean and beyond, highlighting dishes that combine sun-dried tomatoes with fresh herbs, creamy cheeses, and savory meats. Whether you’re a busy home cook or a seasoned chef, these recipes are sure to inspire your next meal and leave you craving more of that rich, tomatoey flavor.
Stay tuned for our first recipe: Sun-Dried Tomato and Basil Pasta, where we’ll show you how to combine sun-dried tomatoes with fresh basil, garlic, and mozzarella cheese for a quick and easy pasta dish that’s perfect for a weeknight dinner.
Sun-Dried Tomato and Basil Pasta
Elevate your pasta game with this flavorful and aromatic dish, bursting with the sweetness of sun-dried tomatoes and freshness of basil. This quick and easy recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti, linguine, or fettuccine)
– 1 cup sun-dried tomatoes, chopped
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Freshly ground black pepper (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-low heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add sun-dried tomatoes, basil, and Parmesan cheese. Stir to combine.
4. Once pasta is cooked, drain and add to the skillet. Toss with tomato-basil mixture.
5. Season with salt and pepper to taste. Serve hot, garnished with additional basil leaves if desired.
Cooking Time: 15-20 minutes
Creamy Sun-Dried Tomato Chicken
Elevate your dinner game with this rich and flavorful Creamy Sun-Dried Tomato Chicken recipe, perfect for a cozy night in. This dish combines the savory taste of chicken breast with the bright, tangy flavor of sun-dried tomatoes and creamy sauce.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1/2 cup heavy cream
– 1 tsp dried basil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté chicken breasts with olive oil until browned.
3. Add garlic and cook for an additional minute.
4. Remove chicken from skillet and set aside.
5. Add sun-dried tomatoes, heavy cream, basil, salt, and pepper to the skillet.
6. Simmer sauce for 2-3 minutes or until thickened slightly.
7. Place chicken back into the skillet and spoon some of the creamy sauce over each breast.
8. Bake in the preheated oven for 15-20 minutes or until cooked through.
Cooking Time: 25-30 minutes
Sun-Dried Tomato and Feta Stuffed Chicken
Elevate your chicken game with this flavorful and easy-to-make recipe! Tender chicken breasts are stuffed with a savory mixture of sun-dried tomatoes, crumbly feta cheese, and fresh herbs, then baked to perfection.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together sun-dried tomatoes, feta cheese, parsley, garlic, salt, and pepper.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket. Stuff each breast with the tomato-feta mixture.
4. Drizzle olive oil over the stuffed chicken and season with salt and pepper.
5. Bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Sun-Dried Tomato and Spinach Quiche
A savory twist on the classic quiche, this Sun-Dried Tomato and Spinach Quiche is perfect for brunch or dinner. The combination of caramelized sun-dried tomatoes and fresh spinach adds a depth of flavor to this rich and creamy dish.
Ingredients:
– 1 pie crust
– 2 cups mixed greens (spinach, arugula, etc.)
– 1/4 cup sun-dried tomatoes, chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out pie crust and place in a 9-inch tart pan.
3. In a skillet, sauté onion and garlic until softened. Add spinach and cook until wilted.
4. Arrange sun-dried tomatoes on the bottom of the pie crust.
5. Pour cream over sun-dried tomatoes, followed by cooked spinach mixture.
6. Sprinkle cheddar cheese evenly across the top.
7. Bake for 35-40 minutes or until the filling is set and the crust is golden brown.
Cooking Time: 35-40 minutes
Sun-Dried Tomato and Olive Tapenade
This sweet and savory tapenade is perfect for topping crackers, crostini, or using as a dip for vegetables. The combination of sun-dried tomatoes and green olives adds a burst of Mediterranean flavor to any gathering.
Ingredients:
– 1/2 cup pitted green olives, finely chopped
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup Kalamata olives, pitted and chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a food processor or blender, combine green olives, sun-dried tomatoes, and Kalamata olives.
2. Process until coarsely chopped.
3. Add garlic, salt, and pepper; process until well combined.
4. With the processor running, slowly pour in olive oil through the top.
5. Continue processing until the tapenade reaches your desired consistency.
6. Taste and adjust seasoning as needed.
Cooking Time:
– 5-10 minutes to prepare
– None required for cooking
Sun-Dried Tomato and Goat Cheese Flatbread
Elevate your snack game with this simple yet flavorful flatbread recipe, featuring the perfect balance of sweet sun-dried tomatoes and tangy goat cheese.
Ingredients:
– 1 package of pizza dough (homemade or store-bought)
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup crumbled goat cheese
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat your oven to 425°F (220°C). If using homemade dough, roll it out to a thickness of about 1/4 inch.
2. Spread the chopped sun-dried tomatoes evenly over the dough, leaving a small border around the edges.
3. Top with crumbled goat cheese and drizzle with olive oil.
4. Season with salt and pepper to taste.
5. Bake for 15-20 minutes or until crust is golden brown and toppings are heated through.
6. Remove from oven and garnish with fresh basil leaves, if desired.
Cooking Time: 15-20 minutes
Sun-Dried Tomato and Artichoke Dip
Elevate your snack game with this creamy and savory dip, perfect for parties or a cozy night in. This flavorful blend of sun-dried tomatoes, artichokes, and cheese is sure to be a hit!
Ingredients:
– 1 (14 oz) can of artichoke hearts, drained and chopped
– 1 cup of mayonnaise
– 1/2 cup of sour cream
– 1/4 cup of grated Parmesan cheese
– 1 tablespoon of lemon juice
– 1/2 teaspoon of garlic powder
– Salt and pepper to taste
– 1/4 cup of chopped fresh parsley
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine artichoke hearts, mayonnaise, sour cream, Parmesan cheese, lemon juice, garlic powder, salt, and pepper.
3. Mix well until all ingredients are fully incorporated.
4. Transfer the mixture to a baking dish or small cast-iron skillet.
5. Sprinkle chopped parsley on top for garnish.
6. Bake for 20-25 minutes, or until heated through and slightly golden brown.
Cooking Time: 20-25 minutes
Enjoy your delicious Sun-Dried Tomato and Artichoke Dip!
Sun-Dried Tomato and Parmesan Risotto
Elevate your meal with this creamy risotto recipe, infused with the rich flavors of sun-dried tomatoes and Parmesan cheese.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup sun-dried tomatoes, chopped
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and garlic; cook until translucent, about 3 minutes.
3. Add Arborio rice; cook for 1 minute, stirring constantly.
4. Add broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20 minutes of cooking, stir in sun-dried tomatoes and Parmesan cheese.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Sun-Dried Tomato and Mozzarella Stuffed Mushrooms
Elevate your appetizer game with this simple yet flavorful recipe that combines the earthiness of mushrooms with the brightness of sun-dried tomatoes and creaminess of mozzarella. Perfect for a quick dinner party or casual gathering.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/4 cup sun-dried tomatoes, chopped
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/2 cup shredded mozzarella cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together sun-dried tomatoes, olive oil, and garlic.
3. Stuff each mushroom cap with the tomato mixture, followed by shredded mozzarella cheese.
4. Season with salt and pepper to taste.
5. Bake for 15-20 minutes or until mushrooms are tender and cheese is melted.
6. Garnish with chopped parsley if desired.
7. Serve warm.
Cooking Time: 15-20 minutes
Sun-Dried Tomato and Pesto Pizza
Transform your pizza game with this flavorful combination of sun-dried tomatoes and creamy pesto. This easy-to-make recipe is perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 1 lb pizza dough
– 1/4 cup pesto
– 1/2 cup sun-dried tomatoes, chopped
– 8 oz mozzarella cheese, shredded
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. Spread pesto evenly over the dough, leaving a 1-inch border around edges.
4. Top with sun-dried tomatoes, mozzarella cheese, and chopped basil.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes or until crust is golden brown.
Cooking Time: 12-15 minutes
Sun-Dried Tomato and Arugula Salad
Elevate your salad game with this refreshing and flavorful combination of sun-dried tomatoes, peppery arugula, and tangy feta cheese.
Ingredients:
– 4 cups arugula
– 1/2 cup sun-dried tomatoes, chopped
– 1/2 cup crumbled feta cheese
– 1/4 cup olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine arugula and sun-dried tomatoes.
2. Crumble feta cheese over the top.
3. Drizzle olive oil and white wine vinegar over the salad.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 5 minutes
Sun-Dried Tomato and Garlic Shrimp Scampi
Elevate your seafood game with this flavorful and aromatic scampi recipe, featuring succulent shrimp, sun-dried tomatoes, and a hint of garlic.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup white wine (optional)
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse the shrimp under cold water, pat dry with paper towels.
2. In a large skillet, melt butter over medium-high heat. Add garlic; cook for 1 minute.
3. Add sun-dried tomatoes; cook for an additional minute.
4. Add shrimp; cook for 2-3 minutes per side, until pink and cooked through.
5. If using white wine and lemon juice, add to the skillet and stir to combine.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 8-10 minutes
Sun-Dried Tomato and Ricotta Stuffed Shells
Elevate your pasta game with this creamy, flavorful take on traditional stuffed shells. Sun-dried tomatoes add a burst of savory flavor to the ricotta-filled pasta.
Ingredients:
– 12 jumbo pasta shells
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1/4 cup sun-dried tomatoes, finely chopped
– 1 egg, beaten
– Salt and pepper to taste
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a mixing bowl, combine ricotta cheese, Parmesan cheese, parsley, garlic, sun-dried tomatoes, and egg. Mix well.
4. Stuff each pasta shell with the ricotta mixture, placing them in a baking dish as you go.
5. Pour marinara sauce over the shells and top with mozzarella cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Sun-Dried Tomato and Sausage Pasta Bake
Sun-Dried Tomato and Sausage Pasta Bake: A hearty and flavorful dish that combines the rich flavors of sausage and sun-dried tomatoes with al dente pasta, all wrapped up in a crispy breadcrumb topping.
Ingredients:
– 12 oz (340g) pasta of your choice
– 1 lb (450g) sweet Italian sausage, casings removed
– 2 cups (250g) sun-dried tomatoes, chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup (115g) grated mozzarella cheese
– 1/4 cup (30g) grated Parmesan cheese
– 1 tsp (5g) dried oregano
– Salt and pepper to taste
– 1/4 cup (30g) breadcrumbs
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions, then set aside.
3. In a large skillet, cook sausage over medium-high heat until browned, breaking up with a spoon as it cooks.
4. Add onion and garlic to the skillet and cook until onion is translucent.
5. Stir in sun-dried tomatoes, mozzarella cheese, Parmesan cheese, and oregano. Season with salt and pepper to taste.
6. In a large bowl, combine cooked pasta, sausage mixture, and breadcrumbs.
7. Transfer the mixture to a 9×13 inch baking dish and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Sun-Dried Tomato and Balsamic Glazed Salmon
Elevate your seafood game with this flavorful and visually stunning recipe, perfect for a special occasion or a weeknight dinner. Pan-seared salmon fillets are smothered in a rich sun-dried tomato and balsamic glaze, creating a sweet and savory masterpiece.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup balsamic vinegar
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together sun-dried tomatoes, balsamic vinegar, and garlic.
3. Season salmon fillets with salt and pepper.
4. Pan-sear the salmon for 2-3 minutes per side, or until cooked through.
5. Brush the glaze over the salmon during the last minute of cooking.
6. Serve immediately and garnish with fresh parsley or basil, if desired.
Cooking Time: 12-15 minutes
Sun-Dried Tomato and Kale Stuffed Portobello Mushrooms
Experience the perfect blend of earthy mushrooms, tangy sun-dried tomatoes, and nutritious kale in this mouthwatering recipe.
Ingredients:
– 4 large portobello mushrooms
– 1/2 cup sun-dried tomatoes, chopped
– 2 cups curly kale, stems removed and leaves torn
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine sun-dried tomatoes, kale, garlic, salt, and pepper.
3. Wipe mushrooms clean with a damp cloth and remove stems.
4. Stuff each mushroom cap with the tomato-kale mixture, dividing it evenly among the four caps.
5. Drizzle tops with olive oil and sprinkle with Parmesan cheese.
6. Bake for 20-25 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 20-25 minutes
Sun-Dried Tomato and White Bean Soup
This hearty soup combines the flavors of sun-dried tomatoes and creamy white beans, perfect for a comforting meal on a chilly day. With its rich and velvety texture, this soup is sure to become a new favorite.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 can (15 ounces) cannellini beans, drained and rinsed
– 2 cups vegetable broth
– 1 cup sun-dried tomatoes, chopped
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the cannellini beans, vegetable broth, sun-dried tomatoes, and thyme.
4. Bring to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with additional sun-dried tomatoes if desired.
Cooking Time: 20-25 minutes
Sun-Dried Tomato and Herb Focaccia
Bring the flavors of Italy to your table with this delicious Sun-Dried Tomato and Herb Focaccia recipe. This soft, pillowy bread is infused with the rich taste of sun-dried tomatoes and fragrant herbs, perfect for a quick snack or as a accompaniment to your favorite soups and salads.
Ingredients:
– 1 1/2 cups warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 4 cups all-purpose flour
– 1 cup sun-dried tomatoes, chopped
– 1 tablespoon fresh rosemary leaves, chopped
– 1 tablespoon fresh thyme leaves, chopped
Instructions:
1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5 minutes.
2. Add olive oil, salt, and 2 cups of flour to the bowl. Mix until smooth.
3. Knead the dough for 10 minutes, adding remaining cup of flour as needed.
4. Place the dough in a greased bowl, cover with plastic wrap, and let it rise for 1 hour.
5. Preheat oven to 375°F (190°C).
6. Punch down the dough, then roll out to 1/2-inch thickness.
7. Sprinkle sun-dried tomatoes, rosemary, and thyme on top of the dough.
8. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Sun-Dried Tomato and Avocado Bruschetta
Elevate your snack game with this flavorful and refreshing bruschetta, featuring the perfect combination of creamy avocado and savory sun-dried tomatoes.
Ingredients:
– 1 baguette, sliced into 1/2-inch thick rounds
– 3 ripe avocados, diced
– 1/4 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Arrange baguette slices on a baking sheet.
3. Drizzle olive oil over the bread and sprinkle with minced garlic.
4. Bake for 10-12 minutes, or until toasted.
5. Meanwhile, combine diced avocado and chopped sun-dried tomatoes in a bowl.
6. Top each toasted baguette slice with a spoonful of the avocado-sun-dried tomato mixture.
7. Season with salt and pepper to taste.
8. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 10-12 minutes
Sun-Dried Tomato and Roasted Red Pepper Hummus
Elevate your snack game with this flavorful twist on traditional hummus! The combination of sun-dried tomatoes and roasted red peppers adds a depth of flavor that’s sure to delight.
Ingredients:
– 1 1/2 cups cooked chickpeas
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup roasted red pepper, chopped
– 3 cloves garlic, minced
– 1/4 cup lemon juice
– 1/2 cup tahini
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the red pepper for 30-40 minutes, or until charred and blistered.
3. Peel the skin off the roasted red pepper and chop into small pieces.
4. In a blender or food processor, combine chickpeas, sun-dried tomatoes, garlic, lemon juice, tahini, and olive oil.
5. Add the chopped roasted red pepper and blend until smooth.
6. Season with salt and pepper to taste.
Cooking Time: 10-15 minutes
Summary
Discover the delicious world of sun-dried tomatoes! With 20 mouthwatering recipes, you’ll never look at this flavorful ingredient the same way again. From classic pasta dishes to savory dips and satisfying main courses, these recipes showcase the best of sun-dried tomatoes. Try making Sun-Dried Tomato and Basil Pasta, Creamy Sun-Dried Tomato Chicken, or Sun-Dried Tomato and Feta Stuffed Chicken for a taste sensation. With a range of flavors and cuisines represented, you’re sure to find something that suits your palate.
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