Sundried Tomato Sauce: 4 Creative Recipes Featuring

Introduction to Sundried Tomato Sauce

Creations in culinary detailing inject life into the favorite meals. Sundried Tomato Sauce is coming from the sun drying process which concentrates the sweetness and the intensifying flavor of tomatoes, this sauce is not only delicious but packed with nutrition. Sundried tomato sauce is a valuable addition to both professional and home cuisines for obvious reasons. It combines well with pasta and proteins, and it can go well with vegetables, making it an important point for stocking in the kitchen. This article builds upon the information discussed in the previous article and focuses on the numerous health advantages of sundried tomatoes and new flavorful ways to incorporate this wonder ingredient into your life as a versatile sauce.

Some Creative Recipes Using Sundried Tomato Sauce

Sundried Tomato and Basil Pesto Pasta

Ingredients:

• 8 oz pasta of choice 
• 1 cup sundried tomato sauce
• 1 cup fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

• Cook the Pasta: To prepare this dish, add salt to boiling water when you are using a large pot. Include the pasta and cook it for 7 to 10 minutes until it is what is referred to as al dente. Drain and set aside.
• Make the Pesto: In a food chopper, mix the sundried tomato sauce, fresh basil, Grated Parmesan cheese, pine nuts, and minced garlic. Pulse until combined. Gradually add the olive oil while processing, turning the mixture into a smooth and creamy paste. Combine salt and freshly ground pepper to your desired taste.
• Combine: Then, in a large bowl, mix the cooked pasta with the sundried tomato pesto until the pasta is well coated. If necessary, should add a little more pasta water to lighten up the sauce.
• Serve: Top it with more Parmesan cheese and fresh basil before you are served with the meal. This pasta with more flavor is best taken when warm.

Grilled Chicken with Creamy Sundried Tomato Sauce

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 cup sundried tomato sauce
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions:

• Preparing the Chicken: The chicken breasts should be seasoned with salt or pepper. Warm olive oil in the grill pan, on the hot grill element.
• Grill the Chicken: The experience requires approximately 6–7 minutes to cook each side or until the juices run clear, that is when one is sure the chicken is well done. Take off the heat and let it sit for a couple of minutes.
• Make the Sauce: In a saucepan, heat a medium, then pour sundried tomato sauce, heavy cream, and Parmesan cheese. Stir until it is hot throughout and everything is well mixed. Season to your taste, add more salt, and pepper if required.
• Serve: Divide the grilled chicken and arrange them on the plate. Finally, pour over the creamy sundried tomato sauce, and sprinkle with fresh parsley. 

Roasted Vegetable Tart with Sundried Tomato Spread

Ingredients:

• 1 pre-made puff pastry sheet (thawed)
• 1 cup sundried tomato sauce
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 small eggplant, diced
• 1 cup cherry tomatoes, halved
• Olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

• Pre-heat the Oven: Heat the oven to 400°F (200°C) and the oven rack should be positioned in the middle of your oven. Turn the Heat on, get a sheet of aluminum foil, and lay it on the baking pan.
• Prepare the Vegetables: Prepare the Vegetables: Prepare zucchini, a bell pepper, eggplant, and cherry tomatoes; by drizzling them in olive oil, and adding some salt and pepper. Give the vegetables one layer arrangement on the baking sheet.
• Roast the Vegetables: To bake, put in the oven for 20–25 minutes, or until it has a slightly brown look and squashy.
• Assemble the Tart: Place the puff pastry on a floured surface and using a rolling pin stretch it to the size of the tart pan. Optionally lay the bottom part of the pastry in the pan and spread the sundried tomato sauce over it.
• Add the Vegetables: As soon as the vegetables are roasted, place them on the sundried tomato spread to cool for about 5 minutes. Finally, add a handful of fresh thyme and spread them over the dish.

Check Out: 6 Delicious Variations of Spicy Arrabbiata Sauce to Try.

Spinach and Feta Stuffed Turkey Meatballs with Sundried Tomato Marinara

Ingredients:

• 1 lb ground turkey
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup breadcrumbs
• 1 egg
• 2 cups sundried tomato sauce
• Salt and pepper to taste

Instructions:

• Make the Meatballs: Mix until well combined.
• Form the Meatballs: The mixture should be made into nice round balls about the size of walnuts, or roughly 40 of them if they are 1 inch across.
• Cook the Meatballs: Pour olive oil onto a large skillet and heat on medium setting. Finally, the meatballs should be included, and the meats should be browned on all sides for 10–12 minutes.
• Add the Marinara: Add the sundried tomato sauce over the meatballs and let them spend some more 10–15 minutes simmering in order to blend the sauces’ flavors.
• Serve: Enjoy the meatballs with pasta as you take your main meal, or dip the meatballs in crust bread. Great for the winter!

Conclusion

At the same time, adding sundried tomato sauce to your recipes brings the door to a lot of opportunities. Ranging from pasta meals to grilled proteins, and fresh vegetable dishes, this sauce boosts the taste of foods and comes with other health benefits. Their creative use will help you understand just how delicious and versatile sundried tomato sauce can be in your home. Well, to sum it up, you’ve got your ingredients and your culinary journey starts here, WELCOME!

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