SUN-DRIED TOMATO DIP
Steps:
- Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.
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
SUN-DRIED TOMATO DAMPER
A twist on the traditional Australian damper bread recipe. Cooking time includes dough resting time.
Provided by Sarah_Jayne
Categories Quick Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Sift the flour into a bowl and rub in the butter.
- Add the remaining ingredients and mix them until combined.
- Turn the dough out on a floured surface and knead it for a couple of minutes bringing it into a ball.
- Cover the dough with a tea towel or cling film and leave it to rest for 30 minutes.
- Preheat an oven to 375 degrees.
- Divide the dough into 8 balls of dough and place it on a lightly greased baking tray.
- Place the tray on the center shelf in the preheated oven.
- Cook the damper for 20 minutes until risen and golden brown.
- Serve or keep warm until ready to serve.
25 WAYS TO COOK WITH SUN-DRIED TOMATOES
These recipes with sun-dried tomatoes are as good as it gets! From chicken to pasta to pizza, these tasty tomatoes add so much flavor to any meal.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a sun-dried tomato dish in 30 minutes or less!
Nutrition Facts :
SUPER SIMPLE SUN-DRIED TOMATO APPETIZERS
I tried a sample of this at Costco and it was so good, I bought a huge jar of the tomatoes just so I could repeat this at home. I am almost embarrassed to share this, as it is so incredibly simple, but they were so good. I am guessing on the amounts.
Provided by HeatherFeather
Categories Cheese
Time 15m
Yield 40 serving(s)
Number Of Ingredients 5
Steps:
- NOTE: If your sundried tomatoes do not already have Italian seasoned herbs in their oil, you will need to first stir in 1 Tbsp of Italian seasoning blend to your tomatoes, then cover and chill overnight.
- Drain off the oil from your tomatoes.
- Spread a generous spoonful of cream cheese onto each cracker and top with a strip of marinated sundried tomato.
- Place onto a platter and garnish with strips of fresh basil leaves, if desired.
- Serve immediately.
- (You may need more or less or any of the ingredients- the Zaar computer only accepts specific amounts, so I have tried to give you a rough guess).
Nutrition Facts : Calories 64, Fat 4.6, SaturatedFat 1.6, Cholesterol 6.2, Sodium 80.8, Carbohydrate 5.2, Fiber 0.7, Sugar 0.1, Protein 1.3
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
BUSH TOMATO DAMPER
A bush tomato is an Australian native berry related to the tomato. Sun-dried tomatoes can be subbed. Dampers are usually baked in one loaf, like soda bread, but these are shaped into rounds like American biscuits.
Provided by Outta Here
Categories Quick Breads
Time 1h
Yield 8 dampers, 4 serving(s)
Number Of Ingredients 7
Steps:
- Sift flour and baking powder together into a bowl.
- Add salt, sugar and butter, and mix with fingers until crumbly.
- Add milk and tomatoes and mix.
- Allow to rest 30 minutes.
- Preheat oven to 400F and lightly coat a baking sheet with cooking spray.
- Roll dough out about 1 1/4 inch thick and cut into 8 rectangles or circles. Place on baking sheet and bake for about 20 minutes, or until golden brown.
- Serve hot.
Nutrition Facts : Calories 284.2, Fat 5, SaturatedFat 2.9, Cholesterol 13.3, Sodium 493.8, Carbohydrate 51.2, Fiber 1.7, Sugar 1.2, Protein 7.8
SUN-DRIED TOMATO AND HERBED/CHEESED BAKED ORZO
This is a wonderful infusion of sweet sun-dried tomatoes, garlic, shallots and fresh herbs and cheese with wonderful orzo, baked to perfection with a simple parmesan/bread crumb topping. I saw a version of this on The Food Netwook, and adapted it to suit what I had in my pantry and it turned out very flavorful.
Provided by Citruholic
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil and butter over medium/high heat in saucepan til hot. Add shallots and cook til translucent, but not brown. Add chopped sun-dried tomatoes. Cook 1 minute more, stirring and moving mixture around constantly. Add garlic, cooking one minute more. Be careful at this point not to burn garlic or all will be ruined.
- Add 1 cup orzo to saucepan, constantly stirring and toasting the pasta for 1 to 2 minutes. Add chicken broth, and crank heat up to high to bring to a boil. Add salt and pepper for seasoning, being careful not to over-salt, as parmesano reggiano has a high salt content. When boil is reached, cover and reduce to simmer and cover til most of liquid is absorbed. You want SOME liquid to remain.
- Transfer to a bowl. Add fontina cheese and 1/4 cup parmesan, basil and parsley. Add cream. Stir well. Transfer to 2-quart buttered/greased ramekin or equivalent and cover the top with the mixture of Italian seasoned bread crumbs and remaining 1/4 cup reggiano cheese.
- Dot top with bits of butter and bake in 375 oven for approximately 30 minutes.
- Serve immediately, grating more reggiano over dish if desired.
SUN-DRIED TOMATO SPREAD
I haven't tried this yet, but it sure sounds good. I got this from True Grit, a cookbook published by the Atlanta Junior League.
Provided by JeriBinNC
Categories Spreads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, beat the cream cheese until smooth.
- Add remaining ingredients; mix well.
- Serve with sliced French baguettes or crackers.
- Variation: Substitute roasted red peppers for the tomatoes and walnuts for the pecans.
Nutrition Facts : Calories 264.4, Fat 25.7, SaturatedFat 13, Cholesterol 62.4, Sodium 188.5, Carbohydrate 5.2, Fiber 1.4, Sugar 0.7, Protein 5.5
SUN-DRIED TOMATO & PARSLEY DAMPER
Simple & quick just how all breads should be. This is also great with some parmesan cheese added.
Provided by Mandy
Categories Quick Breads
Time 20m
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 200°C.
- Lightly grease a baking tray.
- Combine flour, tomato, parsley and a pinch of salt in a bowl. Stir in enough milk to form a soft, not sticky dough.
- Turn onto a lightly floured surface;knead briefly.
- Shape into a 12cm round on tray. Lightly brush with milk.
- Bake 15-20 mins until golden and a skewer inserted at centre comes out clean.
Nutrition Facts : Calories 198.6, Fat 1.1, SaturatedFat 0.4, Cholesterol 2.3, Sodium 751.2, Carbohydrate 39.9, Fiber 2, Sugar 4.2, Protein 7
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