HEALTHY ROASTED GARLIC AND SUN-DRIED TOMATO SAUCE (A LIP-SMACKING RECIPE)
Sun-dried tomato and roasted garlic sauce is deliciously healthy, rich, creamy, and tangy.
With just a handful of ingredients, this recipe comes together quickly and adds the most amazing flavor to your favorite pasta, pizza, chicken, pierogies and more . Enjoy this sauce as well on any warm crusty bread or use it in sandwiches or as a dip.
No matter how you eat it, you’re sure to LOVE how versatile this sauce is.You might want to just make a double batch. It’ll go quickly.
Best of all, it’s packed with vitamins, minerals and antioxidants.
Pasta Sauce | Pizza Sauce | Easy and Quick sauces | Healthy Sauces | Dips | Best Sauces
INGREDIENTS (makes a little more than 1 Cup of sauce)
-1 Cup Sun-Dried Tomatoes
-5 Roasted garlic cloves (see below for instructions)
-1 Tsp Dried Oregano
-1 Tsp Dried Thyme
-1/2 Tsp crushed red pepper flakes (optional but add a little kick in the sauce)
-1/2 Tsp Sea salt
-1/4 Tsp Cracked Black Pepper
-1 cup Olive oil (Extra virgin or Light)
METHOD
- In a heat proof bowl, soak sun-dried tomatoes in hot water for 30mins to an hour to rehydrate it
- Drain and blot dry.
- In a blender or food processor, add the rehydrated tomatoes and rest of the ingredients.
- Blend or process all the ingredients for a few seconds until smooth (Pulse until well blended).
- Give the sauce a good stir to mix the tomatoes well with the oil.
- Use immediately or store in an air tight container and refrigerate (tastes even better the next day).
TIPS:
- Soaking the sun dried tomatoes in warm or boiling water shortens the soaking time, but if you are not in a hurry you can leave it in the refrigerator overnight.
- Rehydrated tomatoes can easily be pierced with a fork.
- The liquid used to rehydrate the tomatoes contains vitamins and may be used in cooking
- Refrigerate the sauce for up to 2 weeks in an airtight container OR in the freezer for 3-4 months.
- Just note that when it is refrigerated, the sauce will solidify so you’ll want to keep it out an hour before using or serving.
- When using as a pasta sauce, add a little of the pasta cooking water to thin the sauce.
HOW TO ROAST GARLIC
-Peel and discard the papery outer layers of the whole garlic bulb.-Leave the skins of the individual cloves of garlic intact
-Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.
-Drizzle a few teaspoons of olive oil over each exposed head, and use your fingers to rub the olive oil over the exposed garlic cloves.
-Season with salt and pepper
-Bake at 400°F (205°C) for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed with a spoon.
-Leave to cool completely before using.
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Sundried Tomato Pasta Sauce - Vegan Pasta Recipe - Sun Dried Tomatoes
Sundried Tomato Pasta Sauce - Vegan Pasta Recipe - Sun Dried Tomatoes
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Have A Jar Of Sundried Tomatoes? Make This Easy Pasta
In episode 3 of the pantry pasta series, we make shells with sun-dried tomatoes and butter beans. This is the definition of a pantry pasta and making food with what you have on hand! Most beans would work well in this easy Italian recipe. Garlic, olive oil, parsley, and hot red pepper flakes round out the ingredient list. I hope you enjoy this pasta with butter beans and sundried tomatoes!
Pantry Pasta Series:
Ingredients:
▪1/2 pound medium shell pasta
▪1/4 cup plus olive oil
▪1/4 cup sundried tomatoes- sliced
▪(1) 16 ounce can butter beans - drained and rinsed
▪6 cloves garlic -sliced
▪reserved pasta water
▪1/4 cup minced parsley
▪salt/pepper/hot pepper to taste
Instructions:
1. Cook pasta until al dente. Reserve all pasta water.
2. In a large pan saute garlic in a 1/4 cup olive oil over medium-low heat until translucent.
3. Add in the optional crushed red pepper flakes and sundried tomatoes. Cook for 2 minutes.
4. Next, add in the butter beans and cook for 2 more minutes.
5. Add in 1 cup of pasta water and stir. Turn heat to medium-high.
6. Add the al dente pasta to the sauce and stir/coat for 2 minutes. If required add in more pasta water.
7. Season with salt/pepper and parsley.
8. Taste test and adjust seasoning if necessary.
9. Serve with grated cheese. Enjoy!
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3 Minute Tomato Pasta Sauce | Jamie Oliver & Davina McCall
Who doesn’t love a simple tomato pasta? It’s a classic that can be taken in so many ways, and Jamie’s got some little hints to make this so quick, delicious and easy that you’ll have no excuses not to cook from scratch at all. To make it even more special, Jamie’s got Davina on hand, as they were filming a new documentary celebrating 20 Years of The Naked Chef. Make sure you keep an eye out for that one too!
If you’re UK based you can catch up on me and Davina on my special 'Jamie Oliver: The Naked Chef Bares All' on Channel4.com
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Links from the video:
Sicilian Prawn Linguine | Jamie’s 15 Minute Meals (2012)
Highland Mussels | Jamie Oliver | Jamie’s Great Britain
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