SUN-DRIED TOMATO SPREAD
I use this tomato-based spread in place of jelly on toast and bagels. My favorite is spreading it on tomato-basil bagels. I usually place 1/2 the spread in the refrigerator, and freeze the remainder for later use.
Provided by Don Ondersma II
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 20m
Yield 16
Number Of Ingredients 8
Steps:
- In a blender or food processor, mix tomato paste, basil, olive oil, garlic, sun-dried tomatoes, salt, white sugar and garlic salt. Blend to the consistency of a spreadable paste. Chill in the refrigerator until serving.
Nutrition Facts : Calories 59.8 calories, Carbohydrate 5.6 g, Fat 4.2 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 367.6 mg, Sugar 2.9 g
SUN-DRIED TOMATO SPREAD
Rather using a regular mayonnaise on your sandwich, try this delicious spread. The sun-dried tomatoes add so much yummy flavor.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Time 5m
Yield 3 tablespoons.
Number Of Ingredients 3
Steps:
- In a small bowl, combine all the ingredients; spread over bread for sandwiches.
Nutrition Facts : Calories 116 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 93mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
CREAMY SUN-DRIED TOMATO SPREAD
This creamy, bubbly appetizer spread is sure to please. Baked to a golden brown, it gets its richness from cream cheese and mayonnaise. -Valerie Elkinton, Gardner, Kansas
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 28 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine cream cheese, mayonnaise, onion and garlic until blended. Stir in tomatoes and red peppers. Stir in mozzarella cheese, Italian cheese blend and 3/4 cup Parmesan cheese., Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake, uncovered, until edges are bubbly and lightly browned, 18-22 minutes or until edges are bubbly and lightly browned. Serve with crackers.
Nutrition Facts : Calories 244 calories, Fat 23g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 382mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
PASTA WITH MUSHROOMS, SUN-DRIED TOMATOES AND PINE NUTS
Provided by Elizabeth Johnson
Categories Mushroom Nut Pasta Tomato Vegetable Appetizer Vegetarian Quick & Easy Dinner Pine Nut Bon Appétit California Pescatarian Peanut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Place sun-dried tomatoes in small bowl. Pour 2 cups boiling water over. Let stand until tomatoes soften, about 15 minutes. Drain tomatoes, reserving soaking liquid. Thinly slice tomatoes.
- Spray large nonstick skillet generously with vegetable oil spray. Add mushrooms, onion, wine, garlic, reserved tomato soaking liquid and sliced tomatoes. Bring to boil over high heat. Reduce heat to medium and simmer until liquids are reduced by half and vegetables are tender, about 25 minutes.
- Meanwhile, cook, pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to same large pot.
- Pour sauce from skillet over pasta. Add Parmesan cheese and pine nuts. Toss, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Mix in basil. Season to taste with salt and pepper.
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