sundried tomatoes

Read along to see how simple it is to make your own herb sun-dried tomatoes using a dehydrator or oven, in five easy steps! The resulting dried tomatoes are packed with intense flavors of summer, which you can literally bottle to enjoy now – or well into winter! That is, if you can resist eating them all right away… They do taste a lot like pizza, after all. We love to use these chewy, savory herb sun-dried tomatoes in many meals, especially in homemade sourdough bread, frittata, or pesto zoodles! So. Much. Yum.

Herb Sun-Dried Tomatoes, using a dehydrator or oven

herbs of choice,

Wash and cut the tomatoes into halves, quarters, sixths, or even eighths depending on size, aiming to get similar-sized pieces so the tomatoes will dry evenly.

Wash and finely chop the fresh herbs. Approximately 1 heaping tablespoon of chopped herbs for every 2 pounds of prepped tomatoes.

Add cut tomatoes and fresh herbs into a mixing bowl, and lightly mix to thoroughly combine the ingredients.

Place cut tomatoes skin side down on dehydrator drying racks (or on oven baking sheet). Do not allow the tomato pieces to overlap.

Using a food dehydrator, dry the tomatoes on 120 to 130 degrees F for about 18-20 hours OR for 4-5 hours in 200 degree oven. Soft, chewy roasted tomatoes are delicious but may not last as long in storage as those more dry and crisp.

Once dried to your liking, store in an airtight container in the refrigerator for optimum freshness. They should last for several months to a year.

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.

Serve this delicious chicken and chorizo ragu over rice or pasta as an easy midweek dinner for the family. You can freeze any leftovers for another day

Chicken & chorizo ragu

cooking chorizo, chopped

red onion, chopped

garlic cloves, grated

tsp hot smoked paprika

sundried tomatoes, roughly chopped

chicken thighs

can chopped tomatoes

chicken stock

lemon, juiced

jacket potatoes, chopped parsley and soured cream, to serve (optional)

Fry the chorizo over a medium heat in a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> or flameproof casserole dish for 5 mins or until it releases its oil and starts to char at the edges. Add the onion and fry for 5 mins more or until soft. Tip in the garlic and cook for 2 mins before stirring in the paprika and sundried tomatoes. Add the chicken thighs and fry for 2 mins each side until they are well coated in the spices and beginning to brown.

Pour in the chopped tomatoes and stock, and turn the heat down. Cover and cook for 40 mins until the chicken is falling apart and the sauce is thick. Stir the lemon juice through. Serve by piling spoonfuls of the ragu into hot jacket potatoes with parsley sprinkled over and a dollop of soured cream, if you like.

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 easy Tuscan Chicken Stew recipe is inspired by the famous Tuscan Chicken Pasta recipes. It is so flavorful with sundried tomatoes, spices, and chicken. It&#039;s finished with a splash of cream and Tuscan kale.

Tuscan Chicken Soup

chicken breasts

garlic (minced)

sundried tomatoes (chopped)

thyme leaves

tsp smoked paprika

heavy cream

Tuscan kale (chopped)

salt

pepper

Prep the ingredients. Chop the chicken into 1 inch chunks. Mince the garlic cloves. Chop the sun-dried tomatoes into bite-sized pieces.

In a stew pot or large pot, heat the olive oil over medium heat.

Add the chicken to the pot. Let sit for 2 minutes, then stir and cook for 3-4 minutes, stirring frequently, until seared.

Add the sundried tomatoes, garlic, dried thyme, and smoked paprika to the pot. Stir and cook for 1 minute.

Add a splash of the chicken stock to the pot and stir, scraping the bottom of the pot to deglaze.

Add the rest of the stock and stir together. Increase the heat to boiling. Once soup reaches boiling, reduce the heat back to medium and simmer for 10 minutes.

While soup cooks, prepare the kale leaves. Wash and remove the stems. Cut the leaves into bite sized pieces (about 1 inch) and discard the stems.

After the soup has simmered for 10 minutes, add the heavy cream and the kale. Stir to combine. Simmer for 3 minutes, then turn off heat and plate.

Season with salt and pepper as needed.

Colin Fassnidge and Anthony Puharich pop the kettle on and debate the ins and outs of a cracking, crackling porchetta.

Porchetta with sage and fennel stuffing recipe

nero,

day-old sourdough loaf, crusts removed, coarsely torn

flat-leaf parsley, leaves picked

sage leaves, leaves picked

fennel seeds, crushed

allspice

sundried tomatoes, drained

(160 milliliters) extra virgin olive oil

pork and fennel sausages,

pork

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977443724001&=domain=del

5348771529001-5977443724001

Delicious tamari roasted eggplant lentil salad with sundried tomatoes, capers, and spicy wild arugula. Dressed with a simple za'atar, olive oil, and red wine vinegar dressing.

Za'atar Roasted Eggplant Lentil Salad with Sundried Tomatoes

tbsp avocado oil

tbsp tamari

tbsp toasted sesame oil

tbsp Za’atar

black pepper

bay leaf and a piece of kombu (optional, see notes)

arugula

sundried tomatoes in oil, chopped

capers

extra virgin olive oil

tbsp red wine vinegar

tamari

maple syrup

Tsp crushed red pepper flakes

Tsp Za’atar

Dice your eggplants and spread them on a baking dish.

In a small bowl, mix together the avocado oil, tamari, toasted sesame oil, za’atar, and freshly ground pepper to taste. Stir to combine and pour the mixture over the eggplant. Toss to cover evenly and roast for about 45-50 minutes or until soft. Toss 2-3 times throughout roasting. I also added about ¼ cup of water at the 30-minute mark to steam the eggplant a little, and to avoid it burning.

While that’s roasting, cook the lentils. Rinse the lentils and add them to a pot with cold water, bay leaf, and kombu (if using) and bring to a boil. Lower the heat and cook until soft. Brown lentils cook 20-25 minutes, green lentils 18-20 minutes (shorter if soaked). Drain and set aside.

To make the dressing, combine the extra virgin olive oil, red wine vinegar, tamari, toasted sesame oil, maple syrup, crushed red pepper flakes, za’atar spice, and stir well to combine.

When ready, combine everything but the dressing in a big bowl and toss to combine or divide between plates. Drizzle with the dressing right before serving.

This looks really good! I never would have thought to mix some of these together. Like lentils with eggplant! I think I'd enjoy such a recipe :)

Eggplant is something that you love or not. It took me a long time to finally like it. Loving the sound of this spice on it. The perfect side dish for sure.

This looks so good. I don't think I have tried roasted eggplants before but this makes me curious. Thanks for the recipe.

Haven't tried to taste the Za'atar. I wonder where I could buy that here in KSA. Your recipe looks very promising and healthy. I will go back in this page when I found out where I could buy Za'atar.

This looks amazing, sounds so refreshing!

You're killing it with all the eggplant recipes! This salad looks so great and substantial...while also being packed with amazing flavours.

I haven't used Zatar seasoning in years. Your recipe looks like a delicious way to make eggplant and I can't wait to give it a try.

Wow, thanks for sharing this new eggplant recipe! I need this in my life :)

If you want to break out of your boring salad routine, try this za'atar eggplant lentil salad ASAP!

This dish is shouting at me to make it! this is definitely my kind of dish and now im so excited to make this for a quick lunch for me and my family. I love eggplant and it goes so well with the rest of the dish! thank you for sharing this recipe.

This Lentil Salad looks amazing!  I   cannot wait to make this, I   can imagine how delicious the flavors are.

This is such an amazing and delicious salad!  We love Za'atar and this salad is right up our alley!  Thank you so much for sharing!

Such a delicious and beautiful salad for the this time of year. The eggplant adding so much heartiness that I adored, and that dressing is amazing.  This is my new favorite salad!

Eggplant or aubergine is one of my favourite vegetable, so this dish right up my street. Pinned it for later to make :)

Roasted eggplants are my absolute favorite. Flavors and the texture from roasting is un matchable. Everything in that salad bowl is amazing. Love robust flavored salads like this. So delicious!

Using active sourdough starter, you&#x27;ll make the tastiest loaf of Sun-Dried Tomato &amp; Cheddar Sourdough, with pockets of cheese and pops of sweet-tart tomatoes in each bite!

Sun-Dried Tomato & Cheddar Sourdough Bread

active sourdough starter

filtered water (little warmer than room temp)

organic bread flour

whole wheat flour

fine sea salt

Wood River Creamery Cheddar Gruyere Cheese (original

plain sun-dried tomatoes

In a large bowl, mix starter and water with a fork, until starter is dispersed.

Add flours, mixing with a spatula first. Then with your hand until a shaggy dough is formed, just enough so that flour is not visible.

Sprinkle salt on top of dough. Cover bowl with a damp cloth and let sit for 40 minutes to an hour. While the dough is resting, rehydrate the sun-dried tomatoes by pouring boiling water over the top of them in a bowl.

Now work the salt into the dough, as you perform your 1st set of stretch and folds. Then let rest for a half hour. Perform 2 more sets of stretch and folds, waiting the 30 minutes in between for each. In essence, you are doing a total of 3 sets of stretch and folds over the course of 1 1/2 hours. 

After you have completed your 3rd set stretch and folds, wait another 30 minutes. 

Drain and rinse the sun-dried tomatoes (important because some brands dry theirs with salt, which needs to be rinsed off or you will have a very salty bread). Pat slightly dry, and chop into pieces.

Now you will add the mix-ins. To do this, use a dough scraper to gently remove your dough from the bowl onto a lightly floured surface. Use your hands to gently stretch the dough out into a rectangle about 12 inches X 14 inches. Distribute the cubes of cheese and sun-dried tomatoes over the inside of the dough, leaving about a 1 inch border. Gently pat the ingredients with your hands so that they stick to the dough.

Using lightly floured hands, gently pull one long side of the dough out, and over 1/2 of the dough. Do the same with the other long side of the dough, so both meet in the middle. Now you’ll have long cylinder like log. Gently roll the dough up so it is a round shape and put dough back into bowl. This step doesn’t have to be perfect, it isn’t the final shaping.

Let the dough bulk ferment on your counter, covered with a damp cloth for about 5-6 hours if your house is around 70 degrees. It will take more time if it is cooler, or less time if it warmer. 

When your dough has grown about 40-50%, has a smoother top and bubble or two peaking out the top , it is ready for shaping.

Gently move the dough out of the bowl onto a floured work surface. Let the dough rest for 10-15 minutes. Then, shape the dough. Once shaped, use a bench scraper to put the dough into a rice flour dusted banneton (proofing basket), seam side of the dough facing up.

Cover with a damp cloth, and let rise for a final time, either on the counter which will  take about 2 hours if your house is around 70 degrees - OR you can put it in the refrigerator in a garbage bag, and let the final rise happen overnight. The dough can be in the refrigerator for 8-10 hours at this stage. (If you do the final rise in the fridge, score and bake straight from the fridge. This makes it easier to score and hold its shape.)

Once your dough has gone through its final rise and has risen 30-40% and is puffy on top, you’re ready to bake. You can test to see if your dough is ready by doing gently pressing a floured thumb into the dough. If it indents and gradually releases, but still holds a finger shape, you're ready. If it indents and doesn't release at all, it still needs time to rise. Let it ferment in half hour more increments, until ready.

Preheat your oven with dutch oven inside of it, to 500 degrees F.

Wait until oven is preheated, then place parchment over the top of your dough and flip over, so that the seam side is now on the parchment paper and you are able to score the top of the dough. Score the dough with a bread lame, making sure to go at least 1/2 inch deep in a few spots so that dough can release gases. Otherwise your bread will not rise.

Place dough on parchment paper into dutch oven, and put cover on it. Turn heat down to 475 degees F and bake for 25 minutes, covered. Then remove cover, turn oven down to 435 degrees F and bake for 15-20 more minutes, until bread is golden brown and crackly.

Remove from oven and place load on a cooling rack. Let cool for AT LEAST ONE HOUR before slicing. Otherwise the crumb will be squished and the texture will be gummy.

The ever so popular classic dish Marry Me Chicken, but with a change up to meatballs. These Marry Me Chicken Meatballs are a total crowd favorite. Juicy, tender, healthier meatballs made with ground chicken and a sauce that&#039;s creamy and absolutely droolworthy!

Marry Me Chicken Meatballs

chicken

eggs, (slightly beaten)

garlic, (minced)

panko crumbs

Parmesan cheese

onion powder

kosher salt

paprika

Italian seasoning

red pepper flakes, (add

sundried tomatoes in oil, (roughly chopped)

white cooking wine

chicken broth

basil leaves, (julienned, if desired for garnish)

Preheat oven to 400 degrees. Lined an extra large baking sheet or two large baking sheets with parchment paper. Set aside.

In a large bowl, combine all ingredients for meatballs and gently mix together. Do not over mix. Use a 1 1/2-inch scooper and scoop meatballs onto trays. Bake for 18 minutes until lightly browned and no longer pink inside. Remove from oven and set aside while you make the sauce.

Chicken Meatballs

In a large oven-proof deep skillet, melt butter over medium heat.

Add the garlic, Italian seasoning, red pepper flakes and sundried tomatoes and cook over medium heat, stirring often for 2 minutes. Add the wine and cook for 2-3 minutes until mostly cooked down. Add the chicken broth, heavy cream and Parmesan and whisk until well combined. Continue to cook until sauce starts to thicken slightly, stirring occasionally.

Add the meatballs to the sauce and mix until the meatballs are well coated. Transfer the skillet to the oven and cook for about 10 minutes until the meatballs are heated through and the sauce is bubbly. Serve immediately.

Sauce

Indulge in this Sun-Dried Tomato Pasta recipe tonight. It&#39;s rich, creamy, hearty, and packed with protein. ​Vegan, Gluten-Free option, Oil-Free option.

Top 16 sundried tomatoes recipes from across the web

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

Top Tags

Herb Sun-Dried Tomatoes, using a de...

Mushroom & spinach risotto

Crispy Greek-style pie

Amalfi salads

Chicken & chorizo ragu

Italian broccoli & salmon bake

Tuscan Chicken Soup

Porchetta with sage and fennel stuf...

Za'atar Roasted Eggplant Lentil Sal...

Sun-Dried Tomato & Cheddar Sourdoug...

Marry Me Chicken Meatballs

Sun-Dried Tomato Pasta with Chickpe...

Summer Kale Salad

Chicken Gnocchi Soup Recipe

How to Make Sun Dried Tomatoes

Easy Peasy Gluten Free Flatbread

Top 16 sundried tomatoes recipes from across the web

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

Top Tags

Herb Sun-Dried Tomatoes, using a de...

Mushroom & spinach risotto

Crispy Greek-style pie

Amalfi salads

Chicken & chorizo ragu

Italian broccoli & salmon bake

Tuscan Chicken Soup

Porchetta with sage and fennel stuf...

Za'atar Roasted Eggplant Lentil Sal...

Sun-Dried Tomato & Cheddar Sourdoug...

Marry Me Chicken Meatballs

Sun-Dried Tomato Pasta with Chickpe...

Summer Kale Salad

Chicken Gnocchi Soup Recipe

How to Make Sun Dried Tomatoes

Easy Peasy Gluten Free Flatbread

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