Sun-Dried Tomatoes

Recipes Using Sun-Dried Tomatoes

Here are a few classic and popular ways to use them:

1. Sun-Dried Tomato Pesto

A vibrant and flavorful alternative to classic basil pesto, perfect for pasta, sandwiches, or as a dip.

Ingredients:

• 1 cup oil-packed sun-dried tomatoes, drained (reserve 2 tbsp of the oil)

• ½ cup freshly grated Parmesan cheese

• ⅓ cup pine nuts or walnuts

• 2 garlic cloves

• ¼ cup fresh basil leaves (optional)

• Salt and black pepper to taste

Instructions:

1. Combine all ingredients in a food processor.

2. Pulse until a coarse paste forms. If it’s too thick, add a tablespoon of the reserved sun-dried tomato oil or regular olive oil until it reaches your desired consistency.

3. Toss with cooked pasta, spread on crusty bread, or use as a marinade for chicken.

2. Creamy Sun-Dried Tomato Chicken

A restaurant-quality dish that’s surprisingly easy to make, featuring a rich and creamy pan sauce.

Ingredients (Serves 4):

• 4 boneless, skinless chicken breasts

• Salt and pepper

• 2 tbsp olive oil

• 1 cup chicken broth

• ½ cup oil-packed sun-dried tomatoes, chopped

• 2 garlic cloves, minced

• 1 cup heavy cream or half-and-half

• ½ cup freshly grated Parmesan cheese

• ¼ cup chopped fresh basil or parsley

Instructions:

1. Season chicken with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Cook chicken until golden and cooked through (about 6-7 minutes per side). Remove and set aside.

2. In the same skillet, add the garlic and chopped sun-dried tomatoes. Sauté for 1 minute until fragrant.

3. Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Let it simmer for 2-3 minutes until reduced slightly.

4. Reduce heat to low. Stir in the heavy cream and Parmesan cheese. Let the sauce simmer gently until it thickens.

5. Return the chicken to the skillet and heat through. Garnish with fresh basil before serving. Excellent with pasta or mashed potatoes.

3. Sun-Dried Tomato and Feta Stuffed Chicken

An impressive main course with a beautiful, flavorful filling.

Ingredients (Serves 4):

• 4 boneless, skinless chicken breasts

• ½ cup crumbled feta cheese

• ¼ cup oil-packed sun-dried tomatoes, finely chopped

• 2 tbsp chopped fresh spinach or basil

• 1 garlic clove, minced

• Salt and pepper

• Olive oil

Instructions:

1. Preheat oven to 375°F (190°C).

2. In a small bowl, mix feta, sun-dried tomatoes, spinach, and garlic.

3. Carefully slice a pocket into the side of each chicken breast. Stuff each pocket with the feta-tomato mixture. Secure with toothpicks if necessary.

4. Season the outside of the chicken with salt and pepper. Heat a tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown.

5. Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken is cooked through.

4. Simple Sun-Dried Tomato & Arugula Salad

A quick, sophisticated side salad.

Ingredients:

• 5 oz (about 5 cups) fresh arugula

• ⅓ cup oil-packed sun-dried tomatoes, sliced

• Shaved Parmesan cheese

• For the Dressing: 3 tbsp of the oil from the sun-dried tomato jar, 1 tbsp lemon juice or balsamic vinegar, salt, and pepper.

Instructions:

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