Sun-Dried recipe collection

Sun-dried tomato pasta sauce with no canned tomatoes. Dry-packed tomatoes rehydrate in boiling water, then split between a blended puree and chunky halves for real texture. Vegan, 20 minutes.

Dried tomato crostini with sun-dried and fresh tomatoes, olives, capers, balsamic vinegar, and garlic on toasted baguette. An Italian bruschetta-style appetizer with optional melted cheese.

Savory dried tomato scones with a buttery, flaky crumb and pops of concentrated tomato flavor throughout. Uses cream of tartar and baking soda for a tall, light rise.

Quick fish sauce made with mayonnaise, sun-dried tomatoes, dill, lemon juice, and hot sauce. A no-cook dipping sauce for fish fillets or fish sticks.

No-cook Mediterranean fettuccine with sun-dried tomatoes, black olives, fresh basil, mozzarella, and lemon zest. Hot pasta melts the cheese and warms the sauce. The sun-dried tomato oil is the only dressing you need.

Baked fish en papillote with sun-dried tomatoes, garlic, thyme, and lemon juice. Parchment packets lock in steam for flaky, tender fillets with almost no cleanup.

An Italian-leaning skillet cornbread loaded with mozzarella, sun-dried tomatoes, fresh basil, garlic, and creamed corn. Heartier than classic Southern cornbread, almost a meal on its own.

Lemon rosemary baked chicken on a bed of dried tomato bits, braised in lemon juice and chicken broth. A bright, herbaceous one-pan dinner with concentrated tomato flavor in every bite.

Mediterranean orzo pasta salad with sun-dried tomatoes, Greek olives, artichoke hearts, roasted red pepper, and a balsamic-lemon dressing. Add shrimp for a satisfying main course.

Pizza Carciofi with marinated artichoke hearts, sun-dried tomatoes, and fontina cheese over a homemade tomato sauce on crispy pizza dough.

Spaghettini tossed with oil-packed sundried tomatoes, golden-seared zucchini chunks, garlic-infused olive oil, and a lemon-zested vegetable broth. A vegetarian pasta with sunny Mediterranean flavor.

Savory quick bread loaded with sun-dried tomatoes, provolone cheese, pine nuts, and scallions. A no-yeast buttermilk loaf that keeps for days.

Sun-dried tomato dressing with anchovies, garlic, lemon juice, and olive oil blended into a thick, savory vinaigrette. Bold umami flavor in every drizzle.

Sun-dried tomato marinara with tri-color bell peppers, horseradish, and hot sauce. A bold, chunky pasta sauce with concentrated tomato flavor from both fresh and sun-dried tomatoes.

Sun-dried tomato tapenade with capers, garlic, lemon, and herbes de Provence. Rehydrated, oil-cured for a week, then pulsed into a coarse Provencal spread.

Mediterranean baked swordfish topped with a sundried tomato and kalamata olive tapenade, set over lemon slices. Four ingredients, 20 minutes oven time, restaurant-quality fish dinner.