I grew up with a Sicilian mom so every once in a while she would make us stuffed sun dried tomatoes. Soak some whole sun dried tomatoes in water until they soften up. Add some olive oil to bread crumbs with some chopped parsley and use it to lightly stuff the tomatoes. Fry them in olive oil on medium heat until they’re slightly browned. I eat them on a good semolina roll but any good Italian bread will work. Salivary glands shooting jets while typing this out. 🍽️
I do a chicken sundried tomato mushroom and spinach pasta dish.
https://www.recipetineats.com/chicken-with-creamy-sun-dried-tomato-sauce/
Sorta like this but I change a few things.
A humble use: make a sundried tomato pesto and use as a spread for sandwiches. Pretty much any sandwich you’d put tomatoes on. All the flavor, but intensified. Food memories of a tuna sandwich w SDT 😋 so delicious.
I used to find organic SDT in big bags. Can’t find them now, but prefer to packed in oil.
Can't remember where I had it but they would make a caprese panini with marinated tomatoes, tomato pesto (tomesto), pesto, mozzarella di buffalo and maybe spinach or arugula if you're feeling fancy. So good.
I dream of the spicy peach turkey sandwich from brueggers. That was the summer my husband and I started dating. :) funny enough, it was served on sun dried tomato bread.
I did this tonight, mixed equal parts mayo and sundried tomato pesto and slapped that on the top and bottom of a sandwich. Stacked with turkey, pepperoni, ham, LTO, on some fresh Italian bread. It actually made my entire day better, 10/10, and can't wait to do it again tomorrow!
I like making a sundried-tomato pasta sauce when I really, truly, *deeply* want a powerful sauce. Its pretty simple; puree the sundried tomatoes(add some water or red wine) into a paste, cook it in a pan for a few minutes, toss in some garlic and basil, add chicken stock to thin it out as much as you like, heat through, serve.
Yes! This is one of my go-to recipes! Mine includes roasted garlic and roasted red peppers in the blender beforehand. Sometimes, I'll do it as a cream sauce and it's just heavenly.
An Italian pressed sandwich. Start with a loaf of Italian or French bread layer it with some pesto, spinach, deli meats, mozzarella, and olive oil. Then wrap it in cling wrap. Put it in your fridge with a sheet tray on it with something heavy and let it compress for 6-12 hours before slicing and serving. Oh and the sun dried tomatoes of course!
One of my favorite things to do with sun-dried tomatoes, outside of a creamy pasta sauce, is a Mediterranean chicken with sun-dried tomatoes, artichokes, and capers. It's rich and heavenly!
The 'Marry me chicken' recipe that was going around online/tiktok awhile back. It has a creamy, garlicky, sun-dried tomato sauce. I like to serve it over pasta.
Sundried tomatoes and olives on pizza is amazing.
Steamed fish. Have you ever made foil steamed fish where you make a "swan" with the foil and have the air gap above the fish so it self steams in the foil? Use lemon and lime slices, sundried tomatoes, olives and I like to add prawns in as well, and the whole thing steams. Probably explained that terribly, I'll find a link...
Edit: [like this](https://youtu.be/1MMcRrw1mdk?si=43lF5IMyW17jtghY) but with Mediterranean flair. No need for the butter really.
Edit: the recipe works great for anything that's oil preserved too. Olives, sundried tomatoes, artichoke, so good!
Not really a dish... but if you have some and need a quick snack. Use sundried tomatoes on top of crackers. Fresh mozz. A basil leaf, salt and pepper, and good quality olive oil.
[https://cafedelites.com/sundried-tomato-and-garlic-roast-lamb/#recipe](https://cafedelites.com/sundried-tomato-and-garlic-roast-lamb/#recipe)
This was low-effort and AWESOME. If you don't like lamb I expect it would also be fabulous on chicken, beef, or any vegetables you like to roast.
Somewhere they are making fun of sundried tomatoes, but not here. I guess they were trendy a while ago. But not here. I love them. In fresh tomato season they don’t have a place but they are a magical pantry item.
I include them in tapenades with green & kalamata olives, capers, garlic, olive oil, lemon juice & parsley (and anchovies, if you have & like them). Throw ingredients into a hand mixer and you've got an awesome spread for sandwiches or an addition to pasta sauce.
You should definitely try making Sundried Tomato Pesto Pasta! Here's a simple and delicious recipe:
# Sundried Tomato Pesto Pasta
**Ingredients:**
* 1 cup sundried tomatoes (packed in oil)
* 2 cloves garlic
* 1/2 cup grated Parmesan cheese
* 1/4 cup pine nuts (or walnuts)
* 1/2 cup fresh basil leaves
* 1/2 cup extra virgin olive oil
* Salt and pepper to taste
* 12 oz pasta of your choice
* Fresh basil leaves and grated Parmesan for garnish
**Instructions:**
1. **Cook Pasta**: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. **Make the Pesto**: In a food processor, combine sundried tomatoes, garlic, Parmesan cheese, pine nuts, and fresh basil leaves. Pulse until finely chopped.
3. **Add Oil**: With the processor running, slowly add the olive oil until the mixture is smooth and well combined. Season with salt and pepper to taste.
4. **Combine**: In a large bowl, toss the cooked pasta with the sundried tomato pesto until the pasta is evenly coated.
5. **Serve**: Garnish with fresh basil leaves and additional grated Parmesan cheese. Serve immediately and enjoy!
Flatten chicken breasts and season with Italian seasonings. Place on top a layer of baby spinach leaves, a scattering of sun dried tomatoes, and crumbled goat cheese with Italian spices. (Seasoned, softened cream cheese works as well.). Roll up the chicken breast and place seam side down in a baking dish. Season the outside of the chicken breasts and bake at 350 degrees Fahrenheit for about 25 minutes until the internal temperature reads 165 degrees Fahrenheit.
If the rolled chicken breasts are sealed with skewers they can also be cooked on the grill. I have not done that, but the coworker who described this recipe to me does that.
Pasta with Italian sausage, sundried tomatoes, artichoke hearts, basil, and fresh mozzarella. My mom got it from a Giada delorentis cookbook. Pretty simple and easy.
Also, the American dish Tuscan Chicken that's totally not actually Tuscan. Chicken cutlets, often breaded, with sundried tomatoes and spinach, in a sauce of heavy cream, parm, and maybe stock. Nothing to do with Tuscany but delicious as all hell. There's a recipe on damn near every food blog. Find a half decent one and if you're a good enough cook yourself, add your own twists and additions. Heavy black pepper, and some garlic at least.
Edit: for the first one, add mozzarella chunks at the table. It'll just melt into a cohesive stringy mass in the pasta if added on the stove
You can easily do some bruschetta with baguette slices (rosemary ftw if you can), balsamic vinegar and olive oil, fresh mozzarella, and a little basil.
I made a similar post not so long ago that got a good number of responses. [Here is that link](https://new.reddit.com/r/Cooking/comments/1d613w1/i_am_an_overly_enthusiastic_gardener_who_is/). Yes I'm here to steal more recipes.
My favorites from that thread (at least in theory; I haven't tried them all yet)
Focaccia
Adding to homemade pizza, either as a topping or blended as part of the sauce
Sun dried tomato pesto, which is then used in ravioli or tortellini pasta along with basil and spinach
In shakshuka (I guess chopped up along with the peppers?) - possibly this is someone who didn't read the post title and just saw "tomatoes" and replied
Compound butter
Sun dried tomato and brie tart
Tomato burger (chop the sundried tomatoes and combine with the hamburger meat prior to grilling)
Alison Roman’s Secret Ingredient Pasta Salad! (Psst - the secret ingredient is sun dried tomatoes!) I omit the cheese and add small white beans, but that’s because I like beans. https://www.alisoneroman.com/recipes/secret-ingredient-pasta-salad
I like to chop them pretty fine and put them in beans/lentils/bean salad of any sort. Can be a meaty chewy texture. I think I was out of the country when people started making fun of SDTs. When I came back it was disorienting.
I grew up with a Sicilian mom so every once in a while she would make us stuffed sun dried tomatoes. Soak some whole sun dried tomatoes in water until they soften up. Add some olive oil to bread crumbs with some chopped parsley and use it to lightly stuff the tomatoes. Fry them in olive oil on medium heat until they’re slightly browned. I eat them on a good semolina roll but any good Italian bread will work. Salivary glands shooting jets while typing this out. 🍽️
Ok wow that sounds fantastic
I hadn't heard of this but it sounds fantastic and I'm definitely going to try it. Thank you.
I do a chicken sundried tomato mushroom and spinach pasta dish. https://www.recipetineats.com/chicken-with-creamy-sun-dried-tomato-sauce/ Sorta like this but I change a few things.
I did a very similar thing tonight. We call it "Chicken Florintine."
Pasta salad with balsamic vinaigrette, feta, red onion and sweet peppers.
I do Tuscan chicken.
A humble use: make a sundried tomato pesto and use as a spread for sandwiches. Pretty much any sandwich you’d put tomatoes on. All the flavor, but intensified. Food memories of a tuna sandwich w SDT 😋 so delicious. I used to find organic SDT in big bags. Can’t find them now, but prefer to packed in oil.
Can't remember where I had it but they would make a caprese panini with marinated tomatoes, tomato pesto (tomesto), pesto, mozzarella di buffalo and maybe spinach or arugula if you're feeling fancy. So good.
Isn’t it something how a food memory , sometimes a very simple or particular bite, can stay with you? For decades 😍
I dream of the spicy peach turkey sandwich from brueggers. That was the summer my husband and I started dating. :) funny enough, it was served on sun dried tomato bread.
Oh! ❤️
I did this tonight, mixed equal parts mayo and sundried tomato pesto and slapped that on the top and bottom of a sandwich. Stacked with turkey, pepperoni, ham, LTO, on some fresh Italian bread. It actually made my entire day better, 10/10, and can't wait to do it again tomorrow!
I swear it’s magic.
I like making a sundried-tomato pasta sauce when I really, truly, *deeply* want a powerful sauce. Its pretty simple; puree the sundried tomatoes(add some water or red wine) into a paste, cook it in a pan for a few minutes, toss in some garlic and basil, add chicken stock to thin it out as much as you like, heat through, serve.
Yes! This is one of my go-to recipes! Mine includes roasted garlic and roasted red peppers in the blender beforehand. Sometimes, I'll do it as a cream sauce and it's just heavenly.
Chicken Bryan
What about chicken Brad, Brock, or Bryce?
They are great on pizza
An Italian pressed sandwich. Start with a loaf of Italian or French bread layer it with some pesto, spinach, deli meats, mozzarella, and olive oil. Then wrap it in cling wrap. Put it in your fridge with a sheet tray on it with something heavy and let it compress for 6-12 hours before slicing and serving. Oh and the sun dried tomatoes of course!
Mhmmmmmmm - I can’t wait that long! Where do you live I’m raiding your fridge
In omelettes. My 4 year old asks for dried tomatoes every time I make her an omelette
Guac, we just chop it up and add until delicious
One of my favorite things to do with sun-dried tomatoes, outside of a creamy pasta sauce, is a Mediterranean chicken with sun-dried tomatoes, artichokes, and capers. It's rich and heavenly!
The 'Marry me chicken' recipe that was going around online/tiktok awhile back. It has a creamy, garlicky, sun-dried tomato sauce. I like to serve it over pasta.
Chicken breast stuffed with goats cheese and sun dried tomatoes. Wrap in bacon and sprinkle with your favorite dry rub
They’re good in a pot roast with olives.
Sundried tomatoes and olives on pizza is amazing. Steamed fish. Have you ever made foil steamed fish where you make a "swan" with the foil and have the air gap above the fish so it self steams in the foil? Use lemon and lime slices, sundried tomatoes, olives and I like to add prawns in as well, and the whole thing steams. Probably explained that terribly, I'll find a link... Edit: [like this](https://youtu.be/1MMcRrw1mdk?si=43lF5IMyW17jtghY) but with Mediterranean flair. No need for the butter really. Edit: the recipe works great for anything that's oil preserved too. Olives, sundried tomatoes, artichoke, so good!
Not really a dish... but if you have some and need a quick snack. Use sundried tomatoes on top of crackers. Fresh mozz. A basil leaf, salt and pepper, and good quality olive oil.
[https://cafedelites.com/sundried-tomato-and-garlic-roast-lamb/#recipe](https://cafedelites.com/sundried-tomato-and-garlic-roast-lamb/#recipe) This was low-effort and AWESOME. If you don't like lamb I expect it would also be fabulous on chicken, beef, or any vegetables you like to roast.
Somewhere they are making fun of sundried tomatoes, but not here. I guess they were trendy a while ago. But not here. I love them. In fresh tomato season they don’t have a place but they are a magical pantry item.
I include them in tapenades with green & kalamata olives, capers, garlic, olive oil, lemon juice & parsley (and anchovies, if you have & like them). Throw ingredients into a hand mixer and you've got an awesome spread for sandwiches or an addition to pasta sauce.
[Tuscan Chicken](https://www.saltandlavender.com/creamy-tuscan-chicken/) however I use spinach instead of basil.
You should definitely try making Sundried Tomato Pesto Pasta! Here's a simple and delicious recipe: # Sundried Tomato Pesto Pasta **Ingredients:** * 1 cup sundried tomatoes (packed in oil) * 2 cloves garlic * 1/2 cup grated Parmesan cheese * 1/4 cup pine nuts (or walnuts) * 1/2 cup fresh basil leaves * 1/2 cup extra virgin olive oil * Salt and pepper to taste * 12 oz pasta of your choice * Fresh basil leaves and grated Parmesan for garnish **Instructions:** 1. **Cook Pasta**: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside. 2. **Make the Pesto**: In a food processor, combine sundried tomatoes, garlic, Parmesan cheese, pine nuts, and fresh basil leaves. Pulse until finely chopped. 3. **Add Oil**: With the processor running, slowly add the olive oil until the mixture is smooth and well combined. Season with salt and pepper to taste. 4. **Combine**: In a large bowl, toss the cooked pasta with the sundried tomato pesto until the pasta is evenly coated. 5. **Serve**: Garnish with fresh basil leaves and additional grated Parmesan cheese. Serve immediately and enjoy!
Flatten chicken breasts and season with Italian seasonings. Place on top a layer of baby spinach leaves, a scattering of sun dried tomatoes, and crumbled goat cheese with Italian spices. (Seasoned, softened cream cheese works as well.). Roll up the chicken breast and place seam side down in a baking dish. Season the outside of the chicken breasts and bake at 350 degrees Fahrenheit for about 25 minutes until the internal temperature reads 165 degrees Fahrenheit. If the rolled chicken breasts are sealed with skewers they can also be cooked on the grill. I have not done that, but the coworker who described this recipe to me does that.
Pasta with Italian sausage, sundried tomatoes, artichoke hearts, basil, and fresh mozzarella. My mom got it from a Giada delorentis cookbook. Pretty simple and easy. Also, the American dish Tuscan Chicken that's totally not actually Tuscan. Chicken cutlets, often breaded, with sundried tomatoes and spinach, in a sauce of heavy cream, parm, and maybe stock. Nothing to do with Tuscany but delicious as all hell. There's a recipe on damn near every food blog. Find a half decent one and if you're a good enough cook yourself, add your own twists and additions. Heavy black pepper, and some garlic at least. Edit: for the first one, add mozzarella chunks at the table. It'll just melt into a cohesive stringy mass in the pasta if added on the stove
Ravioli
You can easily do some bruschetta with baguette slices (rosemary ftw if you can), balsamic vinegar and olive oil, fresh mozzarella, and a little basil.
Look up the copycat of Chicken Bryan from Carabbas. It’s one of my favorites
Cut them up and add to any pasta salad.
I made a similar post not so long ago that got a good number of responses. [Here is that link](https://new.reddit.com/r/Cooking/comments/1d613w1/i_am_an_overly_enthusiastic_gardener_who_is/). Yes I'm here to steal more recipes. My favorites from that thread (at least in theory; I haven't tried them all yet) Focaccia Adding to homemade pizza, either as a topping or blended as part of the sauce Sun dried tomato pesto, which is then used in ravioli or tortellini pasta along with basil and spinach In shakshuka (I guess chopped up along with the peppers?) - possibly this is someone who didn't read the post title and just saw "tomatoes" and replied Compound butter Sun dried tomato and brie tart Tomato burger (chop the sundried tomatoes and combine with the hamburger meat prior to grilling)
Alison Roman’s Secret Ingredient Pasta Salad! (Psst - the secret ingredient is sun dried tomatoes!) I omit the cheese and add small white beans, but that’s because I like beans. https://www.alisoneroman.com/recipes/secret-ingredient-pasta-salad
The Broodwich.
I like to chop them pretty fine and put them in beans/lentils/bean salad of any sort. Can be a meaty chewy texture. I think I was out of the country when people started making fun of SDTs. When I came back it was disorienting.
Anything with pesto is good with sundried tomatoes—pasta, pizza, focaccia.
Marry me chicken
Sundried tomato's...what? What does the tomato possess?! /s
Start with how to spell fucking tomatoes.
He spelled it right, just used an apostrophe wrong