Sun Dried Tomato Dressing Food

SUN-DRIED TOMATO DRESSING

Steps:

• Combine all ingredients except oil in a blender or food processor. Pulse until all tomatoes are finely chopped.
• Add oil, a little at a time. Pulse until thick and well blended.

SUN-DRIED TOMATO DRESSING

Steps:

• Add sun-dried tomatoes, coconut milk, oil, oregano, garlic, salt, and pepper to a high-speed blender or food processor.
• Blend until everything is finely minced and well combined. Add a splash or two of water to loosen it up until it reaches your desired consistency.
• Serve with your favorite salads!

SUN-DRIED TOMATO STUFFING

Steps:

• Sausage Stuffing:Brown 1 pound crumbled sausage in 6 tablespoons butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, 30 more minutes.

PASTA WITH SUN-DRIED TOMATOES

Steps:

• Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
• For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
• Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

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.

SUN-DRIED TOMATO DRESSING (FOR FOOD PROCESSORS)

Steps:

• With food processor running, drop shallots and garlic through feed tube and process until finely chopped.
• Stop machine; add sun-dried tomatoes, olives, vinegar, thyme, salt and pepper; process until finely minced.
• With machine running, slowly pour olive oil through feed tube and process until smooth.
• Adjust seasonings and use immediately or cover and refrigerate.

SUN-DRIED TOMATO VINAIGRETTE

Steps:

• Place all ingredients in blender and mix until well blended.

GRILLED VEGETABLES WITH SUN DRIED TOMATO VINAIGRETTE

Steps:

• Place tomatoes, vinegar, garlic and basil in a blender and blend until smooth. Slowly add the olive oil until emulsified. Season with salt and pepper to taste. Preheat grill. Brush the vegetables with olive oil and season with salt and pepper to taste. Grill until cooked through. Arrange on a platter and drizzle with tomato vinaigrette. Turn each slice over, sprinkle with parsley and grill an additional 20 seconds.

SUN-DRIED TOMATO DRESSING

Steps:

• Char bell pepper over gas flame or in broiler until blackened all over. Enclose in paper bag. Let stand 10 minutes. Peel and seed bell pepper; coarsely chop. Combine bell pepper and next 5 ingredients in processor. Blend until almost smooth. Transfer to medium bowl. Mix sun-dried tomatoes, 3/4 cup water, cream, vinegar and lemon juice in processor. With machine running, add oil; blend until almost smooth. Whisk sun-dried tomato mixture into bell pepper mixture.

GREEN BEANS WITH SUN DRIED TOMATO DRESSING

Steps:

• Prepare salad dressing by combining all ingredients in blender and processing until smooth. Yield: 1/4 cup salad dressing.
• In large pot of salted boiling water, blanch the green beans for 3-5 minutes or until bright green. Drain. Immediately plunge beans into bowl of ice cold water to halt the cooking process and to maintain their color. Let stand 10 minutes then drain well again.
• In a large saute pan, heat the olive oil and butter on medium heat. Add the minced garlic. Cook for 1 minute, stirring constantly.
• Add the bread crumbs. Cook mixture for 5 minutes, stirring constantly to brown evenly. Cook until bread crumbs are crisp and golden.
• Stir in the parsley with the bread crumbs. Remove pan from heat.
• Transfer drained green beans to shallow serving platter and drizzle dressing over the beans. Sprinkle with bread crumb mixture. Toss.
• Serve either warm or at room temperature.

SUN-DRIED TOMATO DRESSING

Steps:

• Char bell pepper over gas flame or in a broler until blackened all over.
• Enclose in a paper bag and let stand 10 minutes.
• Peel and seed; coarsely chop.
• Combine bell pepper and next 5 ingredients ina food processor.
• Blend until almost smooth.
• Transfer to a medium bowl.
• Mix sun dried tomatoes, 3/4 cup water, cream, vinegar and lemon juice in food processor.
• With machine running, add oil; blend until almost smooth.
• Whisk sun dried tomato mixture into bell pepper mixture.

SUN-DRIED TOMATO VINAIGRETTE

Steps:

• In a saucepan simmer the sun-dried tomatoes in 2 inches water for 3 minutes, or until they are tender, drain them, and mince them. In a bowl whisk together the tomatoes, the vinegars, and the garlic paste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the basil.