recipe for sun dried tomato
The Best recipe for sun dried tomato
These tomatoes are packed with flavor, but they’re also a great way to sneak in some healthy nutrients. They’re rich in vitamins A, C, and K, plus antioxidants that help keep things feeling fresh and energized. Plus, they’re great for heart health because of their lycopene content. I love that they’re so easy to make at home—no canning required—just a few simple steps to bring out the best in the tomatoes. Whether I’m prepping them for a Sunday dinner or keeping them in the fridge for a quick snack, they’re always a reliable choice. My family doesn’t just eat them; they crave them, and that’s what makes them worth every little effort. Plus, they’re perfect for gatherings because they’re ready to go in minutes, making it easy to serve at potlucks or family get-togethers without the stress of last-minute cooking.
Sun-Dried Tomato & Basil Pasta
A rich, flavorful pasta dish featuring sun-dried tomatoes, fresh basil, and creamy garlic sauce. Perfect for a quick weeknight meal with a Mediterranean twist.
🥘Ingredients
- 8 oz (225g) spaghetti or linguine
- 1 tbsp olive oil
- 10-12 sun-dried tomatoes, sliced (packed)
- 4 cloves garlic, minced
- 1/2 cup (120ml) dry white wine (optional)
- 1/2 cup (120ml) heavy cream or coconut milk
- 1/4 cup (30g) grated Parmesan cheese
- 1/4 cup (15g) fresh basil leaves, chopped
- Salt and black pepper to taste
- Extra fresh basil leaves
- Red pepper flakes (optional)
- Additional grated Parmesan cheese
👨🍳Directions
-
1
Cook pasta according to package instructions in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining. -
2
In a small saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add sliced sun-dried tomatoes and cook for 2-3 minutes until softened. -
3
Pour in white wine (if using) and simmer for 2-3 minutes until reduced by half. Stir in heavy cream or coconut milk and simmer for another 3 minutes. Season with salt and pepper. -
4
Add cooked pasta to the saucepan, tossing to coat evenly. If needed, add reserved pasta water to achieve the desired consistency. Stir in grated Parmesan and chopped basil. -
5
Divide pasta into bowls, garnish with fresh basil leaves, red pepper flakes, and extra Parmesan cheese.
🔧Equipment
- Large pot
- Saucepan
- Wooden spoon
- Knife and cutting board
- Pasta cooker or colander
- Small saucepan or skillet
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra richness, add a splash of balsamic vinegar to the sauce.
- Substitute sun-dried tomatoes with fresh tomatoes if unavailable.
- Use whole wheat pasta for a higher fiber option.
Storage: {“fridge”:”Up to 3 days”,”freezer”:”Up to 3 months”}
Watch Video Of How Sun-Dried Tomato & Basil Pasta Works
❓ Frequently Asked Questions About Sun-Dried Tomato & Basil Pasta
1. What are the best ingredients to use when making homemade sun-dried tomatoes?
To make the best sun-dried tomatoes, use ripe, firm tomatoes (such as Roma or San Marzano), high-quality olive oil (preferably extra virgin), a pinch of salt, and optional flavor boosters like garlic cloves, bay leaves, or herbs like basil or oregano. Avoid overripe tomatoes as they can become mushy. For extra richness, you can also add a splash of balsamic vinegar or a touch of honey.
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2. How do I properly prepare the tomatoes before sun-drying?
Before sun-drying, wash and dry the tomatoes thoroughly. Cut them into ½-inch thick slices (or leave whole if preferred), then remove the seeds and stems. For extra flavor, you can lightly brush the cut sides with olive oil and sprinkle with salt. If using whole tomatoes, poke holes in them with a fork to allow air circulation.
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3. How long does it take to sun-dry tomatoes, and what’s the ideal drying method?
Sun-drying typically takes 2 to 4 days, depending on humidity and sunlight. The ideal method involves placing tomato slices or whole tomatoes on a clean, dry surface (like a baking sheet or dehydrator tray) in a single layer. Ensure they’re exposed to direct sunlight for 4–6 hours daily, rotating them occasionally for even drying. Avoid high humidity—if needed, use a fan or dry them in a warm, well-ventilated area. Fully dried tomatoes should be leathery but still pliable.
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4. Can I speed up the drying process, and what are the best tools for quick drying?
Yes! To speed up drying, use a dehydrator (set to 135°F/57°C) for 4–6 hours per batch, flipping slices halfway. An oven (lowest setting, ~170°F/77°C) with the door slightly ajar for 2–3 hours also works. Avoid high heat, as it can make them bitter. A sun-drying rack (like a bamboo drying tray) can also help with airflow. For best results, check frequently and adjust humidity if needed.
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5. How should I store homemade sun-dried tomatoes to keep them fresh?
Store dried tomatoes in an airtight container (glass or food-grade plastic) in a cool, dark place (like a pantry) for up to 6 months. For longer storage, freeze them in a single layer on a tray first, then transfer to a freezer bag. Label with the date. If stored properly, they’ll retain their flavor and texture. Avoid refrigerating, as moisture can cause them to soften or mold.
