Food bloggers, Valerie and Nelly, find out how easy it is go gourmet with McCormick® Gourmet Recipe Mix Creamy Parmesan & Sun-Dried Tomato Chicken Penne. Thi…
Question by Darla: Sun-dried tomatoes – how should i use them?
Have a little container of sun-dried tomatoes, please tell me all the ways you love to eat them – I need ideas!!!
Please, unless you have THE best pesto or dip recipe known to man I’m really looking more for entree ideas rather than appetizers/sides – but any and all ideas are welcome and appreciated.
Thanks in advance for your help!!
: )
Best answer:
Answer by Medea G
thin crust pizza with pesto and feta cheese.
Know better? Leave your own answer in the comments!
Mmm… dried tomatoes with thyme
Image by jeffreyw
whats4dinnersolutions.wordpress.com/2010/08/04/tomato-dry…
at my job (macaroni grill)..we have a pasta milano.
bowite pasta, garlic cream sauce, mushrooms, proscuitto (ham), and sun dried tomatos..its prettyyyyy amazing.
Salsa?
There is a Kraft Italian salad dressing that has them in it.
Blend it up with some bread crumbs, herbs and olive oil and pat it onto fish or chicken for some tasty breaded dinners, or chop it and add it into a pasta with chicken and brocolli. My favorite use is to make sundried tomato tapenade, by blending the tomato with olive oil and salt and pepper, then making some homemade bread dough, topping it with that and baking some focaccia. Its amazing. Also good on pizzas.
Carrabba’s Chicken Bryan
55 min | 35 min prep | SERVES 6
Ingredients
1 tablespoon minced garlic
1 tablespoon minced yellow onions
2 tablespoons butter
1/2 cup dry white wine
1/4 cup fresh lemon juice
2/3 cup cold butter, sliced
1 1/2 cups chopped sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
6 boneless skinless chicken breast halves
extra virgin olive oil, for brushing
1/2 teaspoon salt
1/2 teaspoon black pepper
8 ounces caprino goat cheese or other goat cheese, room temperature
Directions
1Saute garlic and onion in 2 Tbls. butter in a large skillet over medium heat until tender.
2Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half.
3Reduce heat to low and stir in cold butter, one slice at a time.
4Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside.
5Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
6Grill chicken over hot coals 15-20 minutes, or until cooked through.
7A couple of minutes before chicken is done, place equal amounts of cheese on each breast Spoon prepared sun-dried tomato sauce over chicken.
I am getting ready to use Sun Dried Tomatoes and add to a creamy veggie sauce I made earlier for lunch. I am going to add about 1/2 cup to change up the flavor and color, and putting it over spaghetti. These are very easy to use in many dishes….just add a few either chopped or whole. You can add them to any pasta sauce, or stir fried veggies. Mix them chopped up with a cooked rice for a side dish….Be creative, they are so easy to use and so darn tasty…
Chicken Breasts stuffed with Fontina, Artichokes, and Sun-Dried Tomatoes
(simple, easy delicious)
1 12-ounce jar marinated artichokes, drained, coarsely chopped
1 cup grated Fontina cheese
1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
1 tablespoon dried basil
4 5-ounce skinless boneless chicken breast halves
2 tablespoons olive oil
Preheat oven to 375°F. Mix artichokes, cheese, tomatoes, and basil in medium bowl. Using small sharp knife and working with 1 chicken breast at a time, cut 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide 1 cup cheese mixture among chicken pockets (reserve remainder for frittata). Press edges to seal. Sprinkle chicken with salt and pepper.
Heat oil in heavy large ovenproof skillet over high heat. Add chicken; cook 2 minutes. Turn chicken over; transfer skillet to oven. Bake until cooked through, about 10 minutes.
try a nice piece of salmon with sun dried tomatoes and some olive oil or you can put it in a salad or rice
here you are:
Sun-Dried Tomato Pesto
1/4 cup almonds, chopped
4-6 ounces sun-dried tomatoes, with oil
1/2 cup olive oil
1/4 cup grated parmesan cheese
1 tablespoon garlic, minced
1 tablespoon onions, minced
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon thyme
1 dash red pepper flakes
2 tablespoons lemon juice
Directions
1Everything goes into the food processor.
2Whirl till you have a thick, grainy sauce.
3Store in the refrigerater covered, or serve immediately: 1/4 cup for each serving.
4Pass some additional Parmesan for individual taste.
sun dried tomato herb bread
cups water
2 tablespoons honey
1 tablespoon active dry yeast
6-7 cups whole wheat flour
1/2 cup sun-dried tomatoes packed in oil, drained and diced
1/2 cup olive oil
1 tablespoon tomato paste
2 teaspoons herbal salt substitute
Directions
1In a large bowl, combine the water, honey and yeast.
2Let stand in a warm place until the mixture foams, about 10 minutes.
3Stir in 2 cups of the flour, mixing well with a wooden spoon.
4Let the batter rise in a warm place for 30 minutes.
5Stir in the tomatoes, oil, tomato paste, salt substitutite and enough flour to form a kneadable dough.
6On a lightly floured surface, knead for 5-8 minutes until the dough is elastic and less sticky.
7Place in a lightly oiled bowl.
8Cover.
9Let rise in a warm place for 1 hour.
10Punch down and let rise again for 30 minutes.
11Lightly oil 2 9X5 loaf pans.
12Divide the dough in half, form each half into a loaf and place in the pans.
13Let rise for 20 minutes Preheat the oven at 375 degrees F.
14Bake the loaves for 40 minutes, or until lightly browned.
15Turn out onto wire racks and let cool before slicing.
sun dried tomato potato wedges
4 baking potatoes, scrubbed
nonstick cooking spray
1/4-1/3 cup sundried tomato and oregano salad dressing
Directions
1Cut potatoes into long fairly thick wedges-no need to peel.
2Par-boil in water over medium heat about 3-5 minutes.
3Drain and toss to coat with salad dressing while still warm.
4Spray a shallow baking dish with no-stick spray and add potatoes.
5Bake in 350 oven for 30 minutes turning once or until golden and crispy.
sun dried tomato risotto
2 medium zucchini
olive oil
45 g butter or margarine
1 onion, chopped
1 cup arborio rice
1 chicken bouillon cube
2 tomatoes, peeled and chopped
herb-seasoned salt, to taste
2 cloves garlic, crushed
50 g sun-dried tomatoes, chopped
100 g grilled or marinated red capsicums, sliced
1/4 cup fresh basil, roughly chopped
Directions
1Wash and trim zucchini and cut in half lenghwise.
2Lay out on a baking tray and brush with olive oil.
3Grill on medium to high heat and allow zucchini to brown on both sides.
4Remove from heat, chop into pieces and set aside.
5In a large saucepan fry the onion in melted butter on medium heat until the onion is transparent.
6Add the arborio rice and stir until coated with butter.
7Add 2 cups water, the boullion cube, tomatoes and herb salt.
8allow mixture to simmer.
9The rice will start to absorb the liquid.
10Stir regularly.
11Once most of the liquid has been absorbed, add the garlic, sundried tomatoes and capsicum.
12Add up to another 1/2 cup water if needed.
13Continue to simmer, stirring regularly.
14When the rest of the liquid has been absorbed and the rice is tender, add the basil and grilled zucchini.
15Remove risotto from the heat and serve.
Hello
TOMATO PICKLE from Sun Dried Tomatoes.
1.Sundried Tomatoes -5 nos
2.Tamarind Juice – 1/2 cup
3.Red chilli powder-3 spoon
4.cooking oil – 100ml
5.Garlic cloves- 4 or 5 nos
6.Salt
7.Turmeric Poweder -1/4 spoon (Opptional)
First Stage
Take tomatoes and Tamarind juice and grind into a paste and keep separately
Second Stage
Heat Pan and add cooking oil, add Garlic cloves and rost it. add chillie Powder and add Tomatoe paste. Stir it well with Salt. Now TOMATOE PICKELE is ready.
You can take Tomatoe Pickle with Roti/Bread/Steamed Boiled Rice.
subbunaicker@yahoo.co.in
s.s.subbu