Are you tired of the same old boring recipes? Look no further! Sun-dried tomatoes in oil are a game-changer when it comes to adding flavor and depth to your dishes. With their rich, savory taste and versatility, they can elevate everything from pasta and chicken to quiche and tart. In this article, we’ll share 18 mouth-watering recipes that showcase the deliciousness of sun-dried tomatoes in oil. From classic comfort food to elegant dinner party options, these dishes are sure to become new favorites.
We’ll start with some Italian-inspired creations, including Sun-Dried Tomato and Basil Pasta and Creamy Sun-Dried Tomato Chicken. Then we’ll move on to some savory main courses, like Sun-Dried Tomato and Feta Stuffed Chicken and Sun-Dried Tomato and Goat Cheese Tart. And don’t forget the appetizers and snacks – our Sun-Dried Tomato and Olive Tapenade and Sun-Dried Tomato and Pesto Flatbread are sure to be hits.
Sun-Dried Tomato and Basil Pasta
A deliciously flavorful pasta dish that combines the sweetness of sun-dried tomatoes with the brightness of fresh basil.
Ingredients:
– 8 oz. pasta (such as spaghetti or linguine)
– 1 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1/2 cup fresh basil leaves, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add sun-dried tomatoes and cook for an additional 2-3 minutes, stirring occasionally.
4. Stir in chopped basil leaves. Season with salt and pepper to taste.
5. Combine cooked pasta and tomato-basil mixture. Toss to combine.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Creamy Sun-Dried Tomato Chicken
Elevate your dinner game with this rich and flavorful recipe that combines the tender juiciness of chicken with the sweet, savory goodness of sun-dried tomatoes. This dish is perfect for a weeknight meal or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 cup cream
– 2 tbsp butter
– 1/4 cup sun-dried tomatoes, chopped
– 1 tsp dried basil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt 1 tbsp of butter over medium heat. Add chicken and cook until browned on both sides, about 5-6 minutes.
3. Transfer the chicken to a baking dish and set aside.
4. In the same skillet, add remaining 1 tbsp of butter. Whisk in cream and bring to a simmer.
5. Stir in chopped sun-dried tomatoes, basil, salt, and pepper.
6. Pour the creamy sauce over the chicken and bake for 15-20 minutes or until cooked through.
7. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Sun-Dried Tomato and Feta Stuffed Chicken
Elevate your chicken game with this flavorful and aromatic recipe that combines the sweetness of sun-dried tomatoes with the tanginess of feta cheese. Perfect for a weeknight dinner or special occasion, this dish is sure to impress.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together sun-dried tomatoes, feta cheese, and garlic.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket. Stuff each breast with the tomato-feta mixture.
4. Drizzle olive oil over the stuffed chicken and season with salt and pepper.
5. Place chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until cooked through.
Cooking Time: 25-30 minutes
Sun-Dried Tomato and Spinach Quiche
This quiche is a perfect blend of flavors, with the sweetness of sun-dried tomatoes and the earthiness of spinach. It’s a great brunch option or a satisfying dinner for any occasion.
Ingredients:
– 1 pie crust (homemade or store-bought)
– 2 cups fresh spinach leaves
– 1 cup crumbled feta cheese
– 1/4 cup chopped sun-dried tomatoes
– 1/2 cup heavy cream
– 2 large eggs
– Salt and pepper to taste
– Fresh parsley for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch tart pan.
3. In a skillet, sauté the spinach with a pinch of salt until wilted. Drain excess moisture.
4. In a separate bowl, whisk together eggs, heavy cream, and a pinch of salt.
5. Arrange the cooked spinach, feta cheese, and sun-dried tomatoes evenly in the pie crust.
6. Pour the egg mixture over the filling and smooth out.
7. Bake for 35-40 minutes or until the edges are golden brown and the center is set.
Cooking Time: 35-40 minutes
Sun-Dried Tomato and Goat Cheese Tart
Sun-Dried Tomato and Goat Cheese Tart Recipe
Experience the flavors of Provence with this elegant tart that combines the sweetness of sun-dried tomatoes with the creaminess of goat cheese.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 1/2 cup sun-dried tomatoes, chopped
– 8 oz goat cheese, crumbled
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. Spread the sun-dried tomatoes over the center of the pastry, leaving a 1-inch border around the edges.
4. Sprinkle the goat cheese over the tomatoes.
5. Drizzle the olive oil and sprinkle with garlic, salt, and pepper.
6. Fold the edges of the pastry up over the filling to form a crust.
7. Bake for 25-30 minutes or until the pastry is golden brown.
8. Garnish with fresh thyme leaves and serve warm.
Cooking Time: 25-30 minutes
Sun-Dried Tomato and Olive Tapenade
A flavorful and savory spread perfect for crackers, crostini, or as a dip for your favorite dippers.
Ingredients:
– 1/2 cup pitted green olives, finely chopped
– 1/4 cup sun-dried tomatoes, packed in oil and drained
– 1/4 cup Kalamata olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a food processor or blender, combine chopped olives, sun-dried tomatoes, garlic, lemon juice, salt, and pepper.
2. Process until the mixture is smooth and creamy, stopping to scrape down the sides of the bowl as needed.
3. With the processor running, slowly pour in the olive oil through the top.
4. Continue processing until the tapenade reaches your desired consistency.
Cooking Time:
– Prep time: 5 minutes
– Cook time: 0 minutes (no cooking required)
– Total time: 5 minutes
Sun-Dried Tomato and Pesto Flatbread
A flavorful and vibrant flatbread perfect for a quick dinner or snack. This recipe combines the richness of sun-dried tomatoes with the creamy zing of pesto, all on a crispy flatbread crust.
Ingredients:
– 1 package of pizza dough (homemade or store-bought)
– 1/4 cup sun-dried tomatoes, chopped
– 2 tbsp pesto
– 1/4 cup shredded mozzarella cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C). Roll out the pizza dough to a thickness of about 1/8 inch.
2. Spread the pesto evenly over the dough, leaving a small border around the edges.
3. Top with chopped sun-dried tomatoes and shredded mozzarella cheese.
4. Season with salt and pepper to taste.
5. Bake for 12-15 minutes or until crust is golden brown and cheese is melted.
Cooking Time: 12-15 minutes
Sun-Dried Tomato and Mozzarella Stuffed Mushrooms
Elevate your appetizer game with this flavorful combination of earthy mushrooms, sweet sun-dried tomatoes, and creamy mozzarella. Perfect for a quick and impressive gathering.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/4 cup sun-dried tomatoes, chopped
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 8 ounces fresh mozzarella cheese, sliced
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small skillet, heat the olive oil over medium-low heat. Add garlic and sauté for 1 minute.
3. Arrange mushroom caps on a baking sheet lined with parchment paper.
4. Spoon a small amount of sun-dried tomatoes onto each mushroom cap, leaving a 1/2-inch border around edges.
5. Top with a slice of mozzarella cheese.
6. Drizzle garlic oil over the top and sprinkle with salt and pepper to taste.
7. Bake for 12-15 minutes or until mushrooms are tender and cheese is melted.
8. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 12-15 minutes
Sun-Dried Tomato and Garlic Butter Shrimp
A flavorful and elegant seafood dish that combines succulent shrimp with the rich flavors of sun-dried tomatoes and garlic butter.
Ingredients:
– 12 large shrimp, peeled and deveined
– 2 cloves of garlic, minced
– 1/4 cup unsalted butter, softened
– 1/4 cup sun-dried tomatoes, chopped
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together garlic and butter until well combined.
3. Add sun-dried tomatoes and stir until smooth.
4. Place shrimp on a baking sheet lined with parchment paper.
5. Drizzle the garlic butter mixture evenly over the shrimp.
6. Season with salt and pepper to taste.
7. Bake for 8-10 minutes or until the shrimp are pink and cooked through.
8. Garnish with chopped parsley, if desired.
Cooking Time: 8-10 minutes
Sun-Dried Tomato and Ricotta Stuffed Shells
Elevate your pasta game with this creamy and flavorful recipe, perfect for a comforting dinner or special occasion. Sun-dried tomatoes add a burst of flavor to the classic stuffed shell.
Ingredients:
– 12 jumbo shells
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped sun-dried tomatoes
– 1 egg, beaten
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook shells according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine ricotta cheese, Parmesan cheese, sun-dried tomatoes, and beaten egg. Season with salt and pepper.
4. Stuff each shell with the cheese mixture, placing them in a baking dish as you go.
5. Bake for 20-25 minutes or until the cheese is melted and bubbly.
6. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 20-25 minutes
Sun-Dried Tomato and Arugula Salad with Balsamic Glaze
Sun-Dried Tomato and Arugula Salad with Balsamic Glaze Recipe
A flavorful and refreshing salad that combines the sweetness of sun-dried tomatoes with the peppery taste of arugula, all tied together with a tangy balsamic glaze.
Ingredients:
- 4 cups arugula
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the arugula and sun-dried tomatoes.
- In a small bowl, whisk together the olive oil, balsamic vinegar, and honey until well combined.
- Pour the glaze over the salad and toss to coat.
- Season with salt and pepper to taste.
Cooking Time: 5-7 minutes
Sun-Dried Tomato and Parmesan Risotto
This creamy risotto is infused with the flavors of sun-dried tomatoes and Parmesan cheese, making it a perfect side dish or main course. With its rich and comforting texture, it’s sure to become a family favorite.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add Arborio rice; cook for 1 minute, stirring constantly.
4. Add broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in sun-dried tomatoes and Parmesan cheese.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Sun-Dried Tomato and Artichoke Dip
Elevate your snack game with this creamy, flavorful dip that combines the sweetness of sun-dried tomatoes with the earthiness of artichokes. Perfect for a party or a cozy night in.
Ingredients:
– 1 (8 oz) container of cream cheese, softened
– 1/2 cup mayonnaise
– 1/4 cup chopped fresh parsley
– 1/4 cup sun-dried tomatoes, chopped
– 1 can artichoke hearts, drained and chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: paprika for garnish
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine cream cheese, mayonnaise, parsley, sun-dried tomatoes, artichoke hearts, and garlic. Mix until smooth.
3. Transfer the mixture to a baking dish or ramekin.
4. Bake for 20-25 minutes or until lightly golden brown.
5. Remove from oven and season with salt and pepper to taste.
6. Garnish with paprika if desired. Serve warm with crackers, chips, or veggies.
Cooking Time: 20-25 minutes
Sun-Dried Tomato and Sausage Stuffed Peppers
Sun-Dried Tomato and Sausage Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the sweetness of sun-dried tomatoes with the savory goodness of sausage.
Ingredients:
– 4 large bell peppers, any color
– 1 pound sweet Italian sausage, casings removed
– 1/2 cup sun-dried tomatoes, chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon olive oil
– Salt and pepper to taste
– Shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. Cook the sausage in a large skillet over medium-high heat, breaking it up with a spoon, until browned, about 5 minutes.
4. Add the chopped onion and garlic to the skillet and cook until the onion is translucent.
5. Stir in the sun-dried tomatoes and season with salt and pepper.
6. Stuff each pepper with the sausage mixture and top with shredded mozzarella cheese (if using).
7. Drizzle the peppers with olive oil and cover with aluminum foil.
8. Bake for 25 minutes, then remove the foil and bake an additional 10-15 minutes, until the peppers are tender.
Cooking Time: 35-40 minutes
Sun-Dried Tomato and Kale Stuffed Pork Chops
Elevate your pork chop game with this flavorful and nutritious recipe that combines the savory goodness of sun-dried tomatoes, crispy kale, and juicy pork.
Ingredients:
– 4 boneless pork chops
– 1/2 cup sun-dried tomatoes, chopped
– 1/2 cup fresh kale leaves, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 teaspoon dried oregano
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together sun-dried tomatoes, kale, garlic, and olive oil.
3. Season pork chops with salt, pepper, and oregano.
4. Stuff each pork chop with the tomato-kale mixture, dividing it evenly among the four chops.
5. Place stuffed pork chops on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until cooked through to an internal temperature of 145°F (63°C).
7. Let rest for 5 minutes before serving.
Cooking Time: 25-30 minutes
Sun-Dried Tomato and White Bean Soup
A hearty and flavorful soup that combines the sweetness of sun-dried tomatoes with the creaminess of white beans, perfect for a cozy evening meal.
Ingredients:
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 cups vegetable broth
– 1/4 cup sun-dried tomatoes, chopped
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the cannellini beans, vegetable broth, sun-dried tomatoes, and thyme.
5. Bring to a simmer and cook for 20-25 minutes or until the soup has thickened slightly.
6. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Sun-Dried Tomato and Herb Focaccia
Brighten up your mealtime with this flavorful Italian flatbread, infused with the sweetness of sun-dried tomatoes and fresh herbs. This easy-to-make focaccia is perfect for a quick snack or as a side dish.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 1 packet active dry yeast (2 1/4 teaspoons)
– 1 cup lukewarm water
– 1/4 cup olive oil
– 1/2 cup sun-dried tomatoes, chopped
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine flour, salt, sugar, and yeast.
3. Gradually add lukewarm water and mix until a sticky dough forms.
4. Knead the dough for 5-7 minutes until smooth.
5. Place the dough on a floured surface, shape into a rectangle, and dimple with your fingers.
6. Drizzle olive oil, sprinkle sun-dried tomatoes, rosemary, and thyme.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Sun-Dried Tomato and Balsamic Glazed Salmon
Elevate your seafood game with this flavorful recipe that combines the richness of salmon with the tanginess of sun-dried tomatoes and balsamic glaze.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup sun-dried tomatoes, chopped
– 2 tbsp olive oil
– 2 tbsp balsamic vinegar
– 1 tsp honey
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together olive oil, balsamic vinegar, and honey.
3. Place the salmon fillets on a baking sheet lined with parchment paper.
4. Brush the glaze evenly over each fillet, then sprinkle chopped sun-dried tomatoes on top.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes or until cooked through.
Cooking Time: 12-15 minutes
Summary
Get ready to elevate your cooking game with these 18 mouthwatering recipes featuring the rich, savory flavor of sun-dried tomatoes in oil. From pasta dishes and chicken main courses to quiches, tarts, and appetizers, there’s something for everyone. Discover how to incorporate this versatile ingredient into creative combinations like creamy sauces, flavorful stuffings, and tangy tapenades. Whether you’re a seasoned chef or just starting out, these recipes are sure to inspire your next meal.