SUNDRIED TOMATO TAPENADE
A to-die-for take on the usual olive tapenade. Don't use California sundried tomatoes because they are too sweet! Every time I make this I get requests for the recipe! I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit! Serve with your favorite crackers.
Provided by Alexis May Tanner
Categories Appetizers and Snacks Tapas
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
- Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 8.9 g, Cholesterol 30.8 mg, Fat 17.6 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 390.3 mg, Sugar 0.6 g
SUN DRIED TOMATO AND OLIVE BREAD
This sun-dried tomato and olive bread makes a great side for any weeknight pasta entrée.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h10m
Yield 16
Number Of Ingredients 10
Steps:
- In large bowl, combine yeast and sugar; add 1/3 cup of the water. Let stand 10 minutes or until yeast is dissolved and foamy.
- Add remaining 1 cup water and salt. Stir in white whole wheat flour, cornmeal and 1 1/2 cups of the bread flour, slowly adding additional flour as necessary to make dough easy to handle.
- Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Gently knead in sun-dried tomatoes and olives. Place dough in large bowl greased with oil, turning dough to grease all sides. Cover bowl loosely with plastic wrap sprayed with cooking spray; let rise in warm place about 1 hour or until doubled in size. Dough is ready if indentation remains when touched.
- Line cookie sheet with cooking parchment paper. Gently push fist into dough to deflate. Place dough on lightly floured surface; press to 10x8-inch oval. Fold 1 long side up to the center; press edge into dough. Fold other long side over to center; press edge into dough (seam will be visible on top). Pinch and press each end to form point. Place dough on cookie sheet. Cover loosely with plastic wrap sprayed with cooking spray; let rise in warm place 45 to 60 minutes or until doubled in size.
- Heat oven to 400°F. Brush loaf with oil. Bake 30 to 35 minutes or until golden brown and bottom sounds hollow when tapped. Cool completely on cooling rack, about 1 hour.
Nutrition Facts : Cholesterol 0 mg, ServingSize 1 Slice, TransFat 0 g
SUN-DRIED TOMATO AND ONION BREAD
Make and share this Sun-Dried Tomato and Onion Bread recipe from Food.com.
Provided by pines506
Categories Yeast Breads
Time P1DT12h30m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Sift flour and salt into a large bowl.
- In a small bowl, dissolve yeast and sugar in warm water.
- Let stand 5-10 minutes until frothy.
- Stir 3 tbsp olive oil into yeast mixture.
- Using a wooden spoon, gradually stir yeast mixture into flour to give a soft, but not sticky, dough.
- Knead on a lightly flour surfgace 5 minutes until smooth and elastic.
- Put dough into an oiled medium-size bowl.
- Cover and let rise in a warm place 35-40 minutes until doubled in size.
- Oil a baking sheet.
- Heat remaining 1 tbsp olive oil in a skillet, add onion and garlic.
- Cook 3 minutes until softened.
- Remove skillet from heat and set aside.
- turn out dough onto a lightly floured surface and cut in half.
- Roll out to give 2 rectangles each about 12 x 9.
- Transfer 1 piece to the baking sheet and prick surface with fork.
- Spread cooked onion mixture over pricked dough, leaving a 1/2 inch boarder around the edge.
- Arrange sun-dried tomatoes and basil leaves over onion and season with the ground pepper.
- Moisten edges of the dough with a little cold water and cover with second sheet of dough.
- Crimp edges to seal.
- Using a sharp knife make a lattice pattern on surface of dough.
- Brush with a little milk to glaze and sprinkle with coarse sea salt.
- Let rise 20 minutes.
- Preheat oven to 450.
- Bake loaf in preheated oven about 25 minutes until golden-brown and underside is firm and lightly colored.
- Serve warm or cold.
- Cut into pieces and garnish with basil.
Nutrition Facts : Calories 2632.8, Fat 75.4, SaturatedFat 10.5, Sodium 2806.2, Carbohydrate 428, Fiber 24.1, Sugar 10.3, Protein 61.9
SUNDRIED TOMATO PESTO
Steps:
- Cut the tomatoes in half and lay face up on a sheetpan prepared with olive oil. Sprinkle the tomatoes with olive oil, salt and pepper. Let dry in a 200 degree oven for 4 to 5 hours. Tomatoes will not dry out completely. Put the tomatoes, garlic, olive oil, oregano, basil, and salt in a blender or food processor.
- Process until the mixture is rough-textured, not completely smooth
ROSEMARY AND SUNDRIED TOMATOES BREAD/SCONES
Steps:
- Add the chopped rosemary and sun-dried tomatoes to the dry ingredients of White Soda Bread recipe and continue as in basic recipe. Shape into loaf or scones. Bake loaf as in basic recipe, bake scones for 20 minutes in a 450 degree oven.;
- In a mixing bowl sift together 1 pound flour, 1/2 teaspoon salt and 1/2 teaspoon baking soda. Make a well in the center. Pour most of the milk into the well. Using one hand, mix in the flour from sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn the dough onto a well-floured counter. Wash and dry hands. Knead lightly for 1 second, just to tidy it up, flip over. Pat dough into a round about 11/2 inches deep and cut a cross into dough over the sides of the bread to let the fairies out. Bake in preheated 450 degree oven for 15 minutes, then turn down the oven to 400 degrees for another 30 minutes or until cooked. If in doubt, tap the bottom of the bread, it should sound hollow.
GOURMET BURGERS WITH SUN-DRIED TOMATO
This recipe brings together many of the flavors my family enjoys, complete with a surprise in the center of each burger. You can use almost any cheese-Gorgonzola, feta, smoked Gouda, blue or another family favorite. -Aaron Shields, Hamburg, New York
Provided by Taste of Home
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Drain tomatoes, reserving 1/3 cup oil; set aside. In a large skillet, saute sliced onions in 3 Tbsp. reserved oil until softened. Add vinegar. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes., Meanwhile, chop sun-dried tomatoes and transfer to a large bowl. Add the red onion, seasonings and remaining 7 tsp. of the reserved oil. Crumble beef over mixture and mix lightly but thoroughly. Shape into 16 thin patties. Place 2 tablespoons goat cheese on the center of 8 patties. Top with remaining patties and press edges firmly to seal., Grill burgers, covered, over medium heat until a thermometer reads 160° and juices run clear, 5-7 minutes on each side., Place buns, cut side down, on grill until toasted, 1-2 minutes. Serve burgers on buns with onions and, if desired, mixed greens.
Nutrition Facts : Calories 596 calories, Fat 32g fat (10g saturated fat), Cholesterol 123mg cholesterol, Sodium 588mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 5g fiber), Protein 42g protein.
SUN-DRIED-TOMATO BURGERS WITH BALSAMIC-GLAZED ONIONS
Categories Beef Tomato Quick & Easy Ground Beef Summer Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Line large baking sheet with parchment paper. Mix ground beef, chopped sun-dried tomatoes, 2 tablespoons reserved tomato oil, grated onion, dried basil, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Form mixture into 8 patties. Transfer patties to prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour. (Can be prepared 4 hours ahead. Keep chilled.)
- Prepare barbecue (medium-high heat). Heat remaining 4 tablespoons reserved tomato oil in heavy large skillet over medium-high heat. Add sliced onions and sauté until soft and starting to brown, about 10 minutes. Add balsamic vinegar. Sprinkle with salt and pepper. Simmer until onions are deep brown, stirring occasionally, about 10 minutes. Remove from heat. (Can be prepared 1 hour ahead. Let stand at room temperature. Wrap in foil and reheat on grill 10 minutes before serving.)
- Grill burgers until cooked through, about 5 minutes per side. Place 1 burger on bottom half of each bun. Top with onions and bun tops and serve.
SUNDRIED TOMATOES FOCACCIA WITH CARAMELISED ONIONS AND HERBS RECIPE - (3.9/5)
Provided by cookism
Number Of Ingredients 17
Steps:
- 1. Gather and finely chop the leaves for 4 sprigs of rosemary, 2 sprigs of oregano and 4 sprigs of thyme. Next, chop 30g of sundried tomatoes into fine bits. 2. Sprinkle yeast over 60ml of lukewarm water. Stir well to dissolve. Allow it to stand for 5 minutes till mixture turns frothy. 3. In the meantime, add flour, salt and sugar into a large mixing bowl. Mix well. Use your hands to make a well in the centre. Add 60ml of olive oil, yeast mixture, a generous pinch of black pepper and chopped sundried tomatoes and herbs into the well. Followed by pouring in 240ml of lukewarm water into the well. Gradually stir in the flour to form a dough. Dough should be sticky and soft. 4. Flour your hands and sprinkle your work surface with flour. Knead the dough for about 7 to 10 minutes. The dough should be smooth and elastic. You could test by pressing the dough with one finger. It should bounce back if it is ready. Place the dough in an oiled bowl. Cover with a damp tea towel and leave to rise for 1 hour till it has doubled in size. 5. While waiting for the dough to rise, heat the pan and drizzle a little olive oil. Add in onions and cook till soft and transparent. Season with sugar, salt and black pepper. Stir well. Cook till onions turn brown. Deglaze with a splash of white wine. Transfer onions into a bowl and leave them to cool. 6. When the dough has doubled in size, knock out the air by punching the dough once. Cover with a tea towel and let it rest for 5 minutes. Transfer the dough to a tin. Flatten the dough with your fingers to fill the tin evenly. 6. Preheat oven to 200C. Poke the dough with your fingers to make dimples. Distribute the rest of the rosemary leaves on top. Cover it with a damp tea towel and leave it to rise. Takes about 30 to 35 minutes. 7. Sprinkle dough with salt and black pepper. Scatter caramelised onions, drizzle olive oil on top and bake for 25 to 30 minutes. Halfway through baking, top focaccia with sliced sundried tomatoes. Leave it to cool for 10 minutes before serving!
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- In a stand mixer place the flour, yeast, sugar, and salt. Add the warm water then use the paddle mixer attachment to mix until well combined and a dough forms. Switch to the dough paddle attachment. Add the olives and sun dried tomatoes as well as the oil. Let the machine knead the dough for 3-5 minutes. If the dough is exceptionally wet, add about 1/4 - 1/2 cup additional flour.
- Spray a glass bowl as well as a sheet of plastic wrap with baking spray. Form the dough into a ball and rotate it s a times in the greased bowl to cover its surface with oil. Cover the bowl with the greased plastic wrap and let rise in a warm place until dough doubles, approximately 60-90 minutes.
- Punch down the dough and form into a ball again. Place the dough on a parchment lined baking pan or bread baking stone. Cover with greased plastic wrap again and let rise for an additional hour.
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