Sun Dried Tomato Marinade Food

SUN-DRIED TOMATO SAUCE

Steps:

• Simmer sun-dried tomatoes in stock to reconstitute
• Purée in a food processor
• Heat a saucepot or Dutch oven over medium heat with EVOO, 4 turns of the pan
• Melt butter into oil, add onions, garlic, bay and salt, and cook to very soft and translucent-do not brown
• Add sugar or honey, chili flakes, tomatoes and basil, and simmer 20-30 minutes to break down tomatoes
• Serve with Polenta Arancini and Meatballs with Mint and Garlic

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.

ADD RACH'S MARINATED SUN-DRIED TOMATOES TO YOUR NEXT ANTIPASTI PLATTER

Steps:

• Place sun-dried tomatoes in a small bowl
• Cover with boiling water and let sit for 10 minutes to soften
• Drain, and return tomatoes to bowl
• Add in remaining ingredients and mix to combine
• Let mixture sit at room temperature for 30 minutes to an hour
• Store in the refrigerator in a glass jar

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 MARINADE

Steps:

• Combine the sun-dried tomatoes, brown sugar, tomato sauce, and wine in a small nonreactive saucepan and bring to a boil over medium heat. Immediately decrease the heat so that the sauce barely bubbles, and simmer for 1 hour, until reduced to 1 cup. Remove the mixture from the pan and cool to room temperature.
• Combine the tomato reduction, lemon zest and juice, oregano, basil, parsley, red pepper flakes to taste, salt, peppercorns, garlic, and vinegar in a blender or a food processor and process until all the ingredients are blended. Stored in a clean, airtight container, this will keep in the refrigerator for 2 weeks.

SUN-DRIED TOMATO MARINADE

Steps:

• Place all ingredients into a food processor and blend until smooth. Scoop mixture out into a bowl and set aside for 20 to 30 minutes before using.
• If marinating a large turkey, double the recipe. Marinate poultry for 4 to 12 hours (marinate longer for larger cuts), fish and vegetables for 30 minutes, and beef for 4 to 24 hours.
• Store mixture in an airtight container in the refrigerator for up to 5 days after initial preparation. Discard after this time.

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.

PENNE WITH SUN-DRIED TOMATO SAUCE

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, drain tomatoes, reserving 1 Tbsp. oil. Cut tomatoes into thin strips.
• Mix reserved oil, tomatoes and garlic in medium saucepan; cook on medium heat 2 min. Add cream, peas, mustard and basil; cook 5 min. or until heated through, stirring occasionally.
• Drain pasta; place in large bowl. Toss with sauce.

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!

MARINATED SUN-DRIED TOMATOES

Steps:

• Place the sun-dried tomatoes in a small bowl.
• Cover with boiling water (just to cover) and let soak for 3 minutes; drain.
• Slice, and return to bowl.
• Add in oil and remaining ingredients.
• Let sit at room temperature for 1 hour, stirring occasionally.
• Store in the refrigerator covered in a glass jar.
• **NOTE** the oil will thicken in the fridge, just warm slightly in the microwave before using.

SUN-DRIED TOMATO SAUCE

Steps:

• Place all the ingredients into your blender and blitz until smooth
• To serve as a pasta sauce, cook and drain your pasta as per packet instructions - but when you drain the water away save a little bit in the pan (about 1 tbsp worth). Stir through the blended sundried tomato sauce and serve!

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 MARINARA SAUCE

Steps:

• Drain dried tomatoes, reserving ¼ oil.
• Chop tomatoes, and set aside.
• Heat reserved oil in a dutch oven, sauté onion, celery, carrot and garlic in hot oil 15 minutes, stirring occasionally.
• Stir in dried tomatoes, wine fennel seeds, and pepper.
• Cook, uncovered over medium heat 1 hour or to desired consistency, stirring mixture occasionally.
• In food processor add half of sauce mixture and pulse 4 or 5 times or until mixture is chopped but not smooth.
• Repeat the same procedure with remaining half of sauce mixture.
• Serve over hot pasta.

FRESH AND SUN-DRIED TOMATO SAUCE

Steps:

• In a saucepan cook the onion, celery and carrots in the oil over moderate heat until softened.Add the fresh and dried tomatoes, garlic, and cheesecloth bag and bring to boil. Simmer, covered, stirring occasionally, for 30 minutes. Discard the cheesecloth bag. In a food processor or blender puree the mixture in batches. Season with salt and pepper.

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.

HOMEMADE MARINATED SUN DRIED TOMATOES

Steps:

• Cut the sundried tomatoes into about 6 pieces each.
• Place the cut tomatoes in a glass jar.
• Add vinegar and let stand for 1 hour. Stir occasionally.
• While the tomatoes are marinating, slice the garlic.
• Drain the vinegar and reserve for another use. *
• Combine the remaining ingredients. Stir well.
• Cover and let stand for 24 hours.