SUN-DRIED TOMATO PASTA SAUCE
Make and share this Sun-Dried Tomato Pasta Sauce recipe from Food.com.
Provided by Lady Dice
Categories Sauces
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
HOMEMADE SUN-DRIED TOMATO PASTE
This is a wonderful paste that enhances many preparations. Small jars of puree can cost quite a lot and pureeing small amounts yourself is not practical. Instead, purchase a large jar of sun-dried tomatoes and make a big batch. You can add a TBS or two of this to purchased spaghetti or pizza sauce, or smear it as it is on pizza crusts. It's also great on sandwiches, chicken and eggs. It also freezes well. I freeze mine on cookie sheets in dollops, then when frozen drop into a zip lock baggie. That way I can take out and use what I want, when I want.
Provided by MarieRynr
Categories < 15 Mins
Time 15m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Put the tomatoes in a medium bowl.
- Add some very hot water to cover.
- Stir for a few minutes, then drain.
- (this softens the tomatoes and gets rid of some of the packing oil).
- In a food processor, combine the tomatoes, garlic, olive oil and seasonings.
- Puree until smooth.
- Refrigerate for up to 2 weeks.
Nutrition Facts : Calories 1345.2, Fat 110, SaturatedFat 15, Sodium 1059.5, Carbohydrate 97.6, Fiber 23.3, Sugar 0.1, Protein 21
SUN-DRIED TOMATO PUREE
Provided by Food Network
Time 20m
Number Of Ingredients 9
Steps:
- Cover dried tomatoes with water and bring to a simmer. Turn off heat. Let cool down in liquid to plump up tomatoes. Drain well and set in food processor with garlic and olive oil Puree until you have a smooth mixture but one which still has texture. Season to taste with salt and pepper. Incorporate additions if you wish, or leave that to last minute. Store as is (or incorporate additions) in the freezer or transfer to a jar and cover the top with a film of olive oil.
CREAMY SUN-DRIED TOMATO FETTUCCINE
A lightened up version of the Cheesecake Factory's® creamy sun-dried tomato fettuccine pasta dish.
Provided by ybseball
Categories Side Dish Sauces and Condiments Sauces Pasta Sauces Creamy
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Add 1 tablespoon olive oil and cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1 cup of pasta water, and set noodles aside.
- Mix together Greek yogurt and sour cream in a small bowl.
- Meanwhile, heat remaining 3 tablespoons olive oil in a skillet over medium-high heat. Add sun-dried tomatoes and garlic and saute until fragrant, about 2 minutes. Reduce heat to medium-low and mix in diced tomatoes, sugar, and tomato paste. Stir until well combined. Whisk in yogurt mixture swiftly. You'll want to slowly add it in, but whisk fast to get it all incorporated well. Increase heat to medium-high and simmer until sauce starts to thicken, 5 to 7 minutes. Season with salt and pepper.
- Add baby spinach to sauce and cook until wilted, about 2 minutes. Add cooked fettuccine and remove skillet from heat. Toss to coat pasta with sauce. If sauce seems too thick, thin with some of the reserved pasta water, 1 tablespoon at a time. Top with crushed red pepper to taste.
Nutrition Facts : Calories 534.8 calories, Carbohydrate 79.9 g, Cholesterol 5.3 mg, Fat 17.1 g, Fiber 5 g, Protein 17.4 g, SaturatedFat 3.1 g, Sodium 368 mg, Sugar 16.9 g
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- Sprinkle salt over the tomato puree and heat it over medium high heat uncovered until the tomatoes release juice and start to boil. Keep boiling for about 30 minutes.
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