sundried tomato

Make the time to stir carefully during cooking to make this vegetarian Italian rice pot super creamy

Mushroom & spinach risotto

olive oil

butter

onion,chopped

chestnut mushrooms,sliced

garlic

arborio rice

dry white wine

sundried tomatoes,chopped

vegetable stock

parsley

parmesanor vegetarian alternative, freshly grated

fresh young leaf spinach,washed

warm ciabatta and green salad,to serve

Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.

Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.

Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.

Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.

A crispy pie that you can adapt for your needs, add chicken or keep it veggie. A good fail-safe for your repertoire

Crispy Greek-style pie

bag spinach leaves

jar sundried tomato

feta cheese, crumbled

eggs

filo pastry

Put the spinach into a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">pan</a>. Pour over a couple <a href="http://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-measuring-sets">tbsp</a> water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly <a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">chop</a> the tomatoes and put into a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> along with the spinach, feta and eggs. Mix well.

Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and <a href="http://www.bbcgoodfood.com/content/test-best-pastry-brushes">brush</a> liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.

Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.

Solo salads for a casual help-yourself party

Amalfi salads

pine nut

SunBlush tomato

black olive (niçoise are great)

tbsp sundried tomato paste

tbsp balsamic vinegar

The day before, make the dressing. Mix the tomato paste and vinegar in a small bowl. Slowly whisk in the olive oil to form a smooth emulsion and season to taste. Store it in a screw-top jar if you want to get ahead and rewhisk before using on the night.

The pine nuts can be dealt with the day before to save time. Heat a small frying pan, tip in the nuts and cook for 2-3 minutes, turning them frequently until they smell nutty and are nicely browned.

To serve, put the leaves in a large bowl with the tomatoes and olives. Pour in the dressing and mix well, then divide between eight glasses and sprinkle with the toasted pine nuts.

Become a whizz with this easy and versatile pesto process!

Sundried tomato pesto

sundried tomatoes

pine nuts

garlic cloves, chopped

parmesan cheese

Take a fresh look at broccoli with this creamy pasta bake

Italian broccoli & salmon bake

penne

broccoli, cut into large florets

plain flour

milk

mascarpone

tomatoes

tbsp small capers (optional) rinsed to remove excess salt or vinegar

anchovy fillets, halved (optional)

basil

salmon

mature cheddar, finely grated

Preheat the oven to 190C/gas 5/fan 170C and get out an ovenproof dish (measuring 20 by 30cm, and about 5cm deep). Meanwhile, put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt. Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. Drain well.

While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, then add the pasta and broccoli and season well.

Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar. (You can chill this for up to 4 hours if you want to get ahead.)

Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden – don’t let it go too dark or the fish will overcook.

This zesty salad comes together nicely with mostly pantry ingredients. It's vegan and gluten-free.

Quinoa Salad with Asparagus, Sundried Tomatoes, Olives & Pine Nuts

quinoa

vegetable broth

Kalamata olives

red onion, finely chopped

garlic,

tbsp reserved oil from sundried tomatoes

lemon juice

tbsp fresh oregano, chopped

tbsp fresh basil, chopped

Sea salt and black pepper

In a medium saucepan, bring the broth and quinoa to a boil over medium-high heat. Reduce the heat to the lowest setting, cover and cook for 15 minutes.

In the meantime, steam the asparagus for 2 minutes, or until tender-crisp. Transfer the asparagus to a colander and rinse under ice-cold water to stop the cooking process. Drain thoroughly and set aside.

When quinoa is ready, remove the saucepan from the heat and let the mixture stand, covered, for 5 minutes. Fluff the quinoa with a fork and set aside.

In a large bowl, whisk together the dressing ingredients in a large bowl. When cool, add the quinoa, asparagus, sundried tomatoes, olives and onions, and toss gently to combine. Top with toasted pine nuts and serve.

Angela-

I did make the Quinoa Salad and it was.... magnifico! I will say the longer the salad has a chance to marry and absorb all of the flavors, the better it will taste.

Thank you-
Joanne

Hi again Angela~
Just made this and it is SOOOO GOOOOOOOD!  I added more lemon in the end, and halved the olives because I forgot that you hadn't (oops!)  This is something I will make again and again and will take to work for lunch.

Oh, and I agree with Joanne above about the appeal of your site and the presentation of the foods...

Brava!

Thanks Wendy!  I made this for my Sister, brother-in-law, husband and myself and we couldn't stop eating it.  Delicious!

Hey sis,

Mom made some for us the other night. Alexis and I plan on making it this weekend :)

I love this recipe. I actually prefer it cold the next day. Really lovely. Thank you. :)

Amazing recipe! This was delicious and I can't wait to eat the leftovers for lunch tomorrow. Although for me it's definitely less than 8 servings haha - I could've eaten the whole thing in one go. Thanks, this one is a keeper!

Hi there, this looks delicious! I was wondering if sunflower seeds could be used instead of pine nuts? Here in Northern Ireland pine nuts are so expensive!

I made it today, and its delicious! the flavor and mediterranean freshness is amazing, thank you.

I had planned pesto for dinner. I went to the fridge to find my basil was no good. I'd already toasted some basil, so I did a google search and thought I'd try this as I had all the ingredients. Wow!! I'm blown away. This is sooo yum. Thank you x

I served this at a recent potluck with friends and it was a huge hit. Thank you!

This fluffy quiche has sweet sundried tomatoes, fresh spinach and a bit of saltiness from feta cheese crumbles.

Sundried Tomato and Spinach Quiche

pie shell (9 inches)

½ c chopped onion

baby spinach leaves

feta cheese

eggs (lightly beaten)

heavy whipping cream

salt

rosemary

pepper

Preheat oven to 400 degrees.

Let pie shell stand at room temperature for 10 minutes. Line pastry shell with heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°.

In a large skillet, sauté the onion and sundried tomatoes in butter until tender. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese.

In a large bowl, whisk the eggs, cream, salt, rosemary and pepper until blended; pour over cheese.

Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Enjoy!

A simple diced avocado, tomato, red onion, and cilantro salsa dressed in olive oil, lime, salt, and pepper. This flavor-packed salsa is great on tacos, burrito bowls, grilled meat, or simply with tortilla chips.

The Best Avocado &amp; Tomato Salsa

avocados

tomato (diced (any type of tomato))

onion (diced)

cilantro (minced)

lime (2 tablespoons)

salt and pepper (to taste)

Add the avocado, tomato, onion, and cilantro to a large mixing bowl. Drizzle with olive oil, fresh lime juice and a pinch of salt and pepper. Gently stir with a spoon until fully combines.

Serve immediately or tightly cover with plastic wrap and refrigerate for up to 2 days. The lime will keep the avocado from browning.

Sun-dried tomato pesto (Pesto Rosso) is a vibrant, robust, and rich homemade red pesto, made with just a handful of ingredients and perfect for adding to pasta, over proteins, in sandwiches, and more.

Sun-Dried Tomato Pesto (Pesto Rosso | Red Pesto)

oz sun dried tomatoes (1 cup; dry packed or oil-packed)

6.7 oz red pepper (fresh to roast or jarred/canned)

1.8 oz pine nuts (1/2 cup; OR almonds)

olive oil (extra virgin)

tsp salt

tsp black pepper

If you aren&#39;t using canned peppers or pre-roasted peppers, you’ll need to roast the red peppers. To do so:Slice the peppers In half, removing the seeds and ribs. Then place cut-side down on a baking tray, drizzle with a little oil, and roast for around 25 minutes at 325ºF/170ºC (or until tender and lightly blackened on the skin).

Allow the peppers to steam and cool for 10 minutes in a jar/covered bowl before carefully peeling the skin away. Once peeled, allow the roasted peppers to cool.

Transfer all the red pesto ingredients to either a food processor or mortar and pestle and grind/blend the pesto into your desired consistency (chunky, smooth, or anything in between).

Make ahead: you can roast the red peppers several (2-3) days in advance and store, peeled in a container in the fridge. You could also pre-prepare the sun-dried tomatoes in advance.Store: store any leftover tomato pesto sauce/paste in an airtight container (I use a jar) in the refrigerator for 5-7 days. The olive oil will solidify when chilled, but it will still be scoopable. It can quickly be brought back to room temperature before using (or add straight to any recipe where it’ll be coked like sun-dried tomato pesto pasta.Freeze: you can freeze this pesto with tomatoes in a large freezer-safe container. However, I prefer to portion it into 1 Tbsp portions in an ice-cube tray. Once frozen, transfer the pesto cubes to a Ziplock bag and store for up to 6 months. Defrost in the fridge or on the counter as needed.

How to Make Ahead and Store?

Sweet and tender sundried tomatoes, crisp veggies, and salty proscuitto compliment each other perfectly in this classic recipe for an antipasto-inspired pasta salad.

Antipasto Pasta Salad

lb. farfalle pasta

sun-dried tomato halves (not marinated)

c. Balsamic Vinaigrette

mozzarella ball

cherry tomatoes

fennel

c. baby arugula

c. basil leaves

c. snipped fresh chives

tsp. black pepper

prosciutto

Bring a large pot of salted water to a boil over high heat. Add pasta; cook until tender but still firm to the bite, stirring occasionally. One minute before the pasta is cooked, add sun-dried tomatoes, to plump and soften.

Drain pasta and tomatoes in a colander and transfer to a serving bowl. Add vinaigrette and the remaining salad ingredients, except for prosciutto, and toss together until evenly dressed. Divide salad onto four plates and top with prosciutto strips.

To turn this salad into a panzanella salad: Swap the pasta for Italian bread slices that have been brushed with olive oil, grilled, and cubed. Swap the sun-dried tomatoes and fennel for grilled zucchini and bell pepper slices. Swap the balsamic vinaigrette for <a href="/recipefinder/mustard-herb-vinaigrette-recipe-rbk0711" target="_blank"Mustard-Herb Vinaigrette</a>.

To turn this salad into a summer grain salad: Swap the pasta for cooked farro, long-grain rice, or Israeli couscous. Swap the sun-dried tomatoes for chopped grilled asparagus and yellow bell peppers. Swap the balsamic vinaigrette for <a href="/recipefinder/citrus-vinaigrette-recipe-rbk0711" target="_blank"Citrus Vinaigrette</a>.

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Top 10 sundried tomato recipes from across the web

The most viewed sundried tomato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mushroom & spinach risotto

Crispy Greek-style pie

Amalfi salads

Sundried tomato pesto

Italian broccoli & salmon bake

Quinoa Salad with Asparagus, Sundri...

Sundried Tomato and Spinach Quiche

The Best Avocado &amp; Tomato Salsa

Sun-Dried Tomato Pesto (Pesto Rosso...

Antipasto Pasta Salad

The most viewed sundried tomato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

The Best Avocado & Tomato Salsa