When it comes to adding flavor and excitement to your meals, few ingredients can match the power of sun-dried tomatoes. With their rich, intense taste and chewy texture, they’re a perfect addition to a wide range of dishes. From classic pasta sauces to savory appetizers and even sweet treats, sun-dried tomatoes are a versatile ingredient that can elevate any meal.
Whether you’re looking for a quick weeknight dinner or a special occasion dish, we’ve got you covered with our collection of 17 delicious sun-dried tomato recipes. From comforting casseroles to elegant entrees, these mouthwatering dishes are sure to become new favorites. So go ahead and get creative in the kitchen – your taste buds will thank you!
Sun Dried Tomato Pasta
Experience the rich flavors of Italy with this simple yet flavorful pasta dish, featuring sun-dried tomatoes and fresh basil.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti, linguine, or fettuccine)
– 1 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh basil
– Salt and pepper, to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-low heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add sun-dried tomatoes, Parmesan cheese, and reserved pasta water to the skillet. Stir to combine, allowing sauce to thicken slightly.
4. Add cooked pasta to the skillet, tossing to coat with the tomato mixture. Season with salt and pepper to taste.
5. Garnish with chopped basil and serve immediately.
Cooking Time: 20-25 minutes
Sun Dried Tomato and Basil Bruschetta
Sun-Dried Tomato and Basil Bruschetta Recipe
Summary:
Elevate your appetizer game with this flavorful bruschetta recipe, featuring sun-dried tomatoes, fresh basil, and a hint of garlic.
Ingredients:
– 12-15 baguette slices (1/2 inch thick)
– 1 cup sun-dried tomatoes, chopped
– 1/4 cup fresh basil leaves, chopped
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/2 cup shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Arrange baguette slices on a baking sheet.
3. Drizzle olive oil over the bread, then sprinkle with garlic, salt, and pepper.
4. Top each slice with a spoonful of sun-dried tomatoes, followed by a sprinkle of chopped basil.
5. If using mozzarella cheese, place a small amount on top of the basil.
6. Bake for 10-12 minutes or until the bread is toasted and the cheese is melted.
Cooking Time: 10-12 minutes
Serve warm and enjoy!
Sun Dried Tomato and Goat Cheese Tart
A flavorful and elegant tart that combines the sweetness of sun dried tomatoes with the tanginess of goat cheese, perfect for a light and refreshing dinner or as an appetizer.
Ingredients:
– 1 sheet puff pastry, thawed
– 1/2 cup goat cheese, crumbled
– 1/4 cup sun dried tomatoes, chopped
– 2 tablespoons olive oil
– 1 tablespoon balsamic glaze (or reduced balsamic vinegar)
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. In a small bowl, mix together goat cheese and sun dried tomatoes. Spread evenly over the center of the pastry, leaving a 1-inch border around the edges.
4. Drizzle with olive oil and balsamic glaze. Season with salt and pepper to taste.
5. Fold the edges of the pastry up over the filling, pressing gently to seal.
6. Bake for 25-30 minutes or until golden brown. Garnish with fresh thyme leaves if desired.
Cooking Time: 25-30 minutes
Sun Dried Tomato and Spinach Stuffed Chicken
Sun Dried Tomato and Spinach Stuffed Chicken Recipe
Summary:
Elevate your chicken dish with the rich flavors of sun dried tomatoes, fresh spinach, and creamy goat cheese. This recipe is perfect for a special occasion or a weeknight dinner.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup sun dried tomatoes, chopped
– 2 cups fresh spinach leaves
– 1/2 cup crumbled goat cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a mixing bowl, combine sun dried tomatoes, spinach, and goat cheese.
3. Season the chicken breasts with salt and pepper.
4. Stuff each breast with the tomato-spinach mixture, dividing it evenly among the four breasts.
5. Drizzle the tops of the chicken breasts with olive oil.
6. Place the stuffed chicken breasts on a baking sheet lined with parchment paper.
7. Bake for 25-30 minutes or until cooked through.
8. Garnish with chopped parsley if desired.
Cooking Time: 25-30 minutes
Sun Dried Tomato and Olive Tapenade
Sun-dried tomato and olive tapenade – a savory blend of flavors that’s perfect for snacking or as a accompaniment to your favorite dishes!
Ingredients:
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup pitted green olives, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a food processor or blender, combine sun-dried tomatoes, green olives, garlic, and a pinch of salt and pepper.
2. Process until the mixture is coarsely chopped.
3. With the processor running, slowly pour in olive oil and lemon juice through the top.
4. Continue processing until the tapenade reaches your desired consistency – some like it smooth, others prefer it chunky!
5. Taste and adjust seasoning as needed.
Cooking Time: 0 minutes (prepare and serve immediately)
Sun Dried Tomato and Feta Salad
Add a burst of Mediterranean flavor to your meal with this simple and delicious salad. Sweet sun dried tomatoes and salty feta cheese combine for a perfect harmony of flavors.
Ingredients:
– 1 cup sun dried tomatoes, chopped
– 1/2 cup crumbled feta cheese
– 1/4 cup extra-virgin olive oil
– 2 tablespoons white wine vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. In a medium bowl, combine chopped sun dried tomatoes and crumbled feta cheese.
2. In a small bowl, whisk together olive oil, white wine vinegar, and Dijon mustard.
3. Pour the dressing over the tomato-feta mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley leaves, if desired.
Cooking Time: 10 minutes
Sun Dried Tomato and Garlic Bread
Elevate your bread game with this savory and aromatic recipe that combines the richness of sun-dried tomatoes and garlic. Perfect for a quick snack or as a side dish, this flavorful bread is sure to impress.
Ingredients:
– 1 loaf of Italian bread (about 12-14 inches long)
– 1/4 cup sun-dried tomatoes, chopped
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 1 tablespoon grated Parmesan cheese (optional)
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Slice the Italian bread into 1-inch thick slices.
3. In a small bowl, mix together sun-dried tomatoes, garlic, olive oil, and oregano.
4. Spread the mixture evenly onto each bread slice.
5. Season with salt and pepper to taste.
6. If using Parmesan cheese, sprinkle it on top of the bread slices.
7. Bake for 10-12 minutes or until the bread is toasted and the topping is fragrant.
Cooking Time: 10-12 minutes
Sun Dried Tomato and Pesto Pizza
Sun-Dried Tomato and Pesto Pizza Recipe
This simple yet flavorful pizza combines the rich taste of pesto with the sweet, chewy texture of sun-dried tomatoes.
Ingredients:
– 1 lb pizza dough (homemade or store-bought)
– 1/2 cup pesto
– 1/4 cup sun-dried tomatoes, chopped
– 8 oz mozzarella cheese, shredded
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Roll out the pizza dough to your desired thickness.
3. Spread the pesto evenly over the dough, leaving a 1-inch border around the edges.
4. Sprinkle the sun-dried tomatoes, mozzarella cheese, and basil leaves over the pesto.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes or until the crust is golden brown and the cheese is melted.
Cooking Time: 12-15 minutes
Sun Dried Tomato and Artichoke Dip
This sun-dried tomato and artichoke dip is a flavorful and refreshing twist on traditional dips. With the tanginess of artichoke hearts and the sweetness of sun-dried tomatoes, this recipe is sure to be a hit at your next gathering.
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/2 cup cream cheese, softened
– 1/4 cup mayonnaise
– 1/4 cup sun-dried tomatoes, packed in oil and drained
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine chopped artichoke hearts, cream cheese, mayonnaise, sun-dried tomatoes, lemon juice, and garlic powder.
3. Mix until smooth and creamy.
4. Transfer the mixture to a baking dish and bake for 15-20 minutes or until lightly browned.
5. Serve warm with crackers, chips, or vegetables.
Cooking Time: 15-20 minutes
Sun Dried Tomato and Mozzarella Stuffed Mushrooms
Elevate your appetizer game with this flavorful and easy-to-make recipe. Creamy mozzarella, sweet sun dried tomatoes, and earthy mushrooms come together in perfect harmony.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup sun dried tomatoes, chopped
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together mozzarella cheese and sun dried tomatoes.
3. Wipe mushroom caps clean with a damp cloth and place on a baking sheet lined with parchment paper.
4. Divide the mozzarella-sun dried tomato mixture evenly among the mushrooms, spooning it into the caps.
5. Drizzle olive oil over the stuffed mushrooms and season with salt and pepper to taste.
6. Bake for 15-20 minutes or until the cheese is melted and bubbly.
7. Garnish with fresh basil leaves and serve warm.
Cooking Time: 15-20 minutes
Sun Dried Tomato and Parmesan Risotto
A creamy and flavorful Italian-inspired dish that combines the richness of Parmesan cheese with the savory taste of sun-dried tomatoes. This risotto recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup sun-dried tomatoes, chopped
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent.
2. Add garlic and cook for an additional minute.
3. Add Arborio rice and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
4. Add warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. Stir in sun-dried tomatoes and Parmesan cheese. Season with salt and pepper to taste.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Sun Dried Tomato and Arugula Flatbread
A flavorful and visually appealing flatbread perfect for a light lunch or dinner.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon olive oil
– 1/4 cup sun dried tomatoes, chopped
– 1/4 cup fresh arugula leaves
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. In a large bowl, combine warm water and yeast. Let it sit for 5 minutes until yeast is activated.
2. Add flour, salt, and olive oil to the bowl. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
5. Preheat oven to 425°F (220°C). Punch down the dough and shape into a flat circle.
6. Top the flatbread with sun dried tomatoes, arugula leaves, and feta cheese (if using).
7. Bake for 12-15 minutes or until crust is golden brown.
Cooking Time: 15-20 minutes
Sun Dried Tomato and Chickpea Soup
This vibrant and flavorful soup combines the richness of sun dried tomatoes with the creaminess of chickpeas, perfect for a cozy afternoon meal or as a comforting side dish.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup sun dried tomatoes, chopped
– 1 can (15 oz) chickpeas, drained and rinsed
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Stir in the diced tomatoes, sun dried tomatoes, chickpeas, and vegetable broth. Bring to a simmer.
4. Reduce heat to low and let soup cook for 20-25 minutes or until flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 25-30 minutes
Sun Dried Tomato and Quinoa Salad
A flavorful and nutritious salad that combines the nutty taste of quinoa with the sweet, tangy flavor of sun-dried tomatoes.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 1/2 cup crumbled feta cheese (optional)
– 1/2 cup sun-dried tomatoes, chopped
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, parsley, basil, and feta cheese (if using).
2. Add the chopped sun-dried tomatoes and toss gently.
3. In a small bowl, whisk together olive oil and lemon juice.
4. Pour the dressing over the quinoa mixture and toss to coat.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes (quinoa cooking time not included)
Sun Dried Tomato and Ricotta Stuffed Shells
Transform classic stuffed shells into a Mediterranean-inspired delight with the addition of sun-dried tomatoes and creamy ricotta cheese.
Ingredients:
– 12-15 jumbo pasta shells
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped sun-dried tomatoes (packed in oil, drained)
– 1 clove garlic, minced
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a medium bowl, combine ricotta cheese, Parmesan cheese, parsley, sun-dried tomatoes, garlic, salt, and pepper. Mix well to combine.
4. Stuff each pasta shell with the ricotta mixture, placing them in a baking dish as you go.
5. Drizzle olive oil over the stuffed shells and cover with aluminum foil.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Sun Dried Tomato and Beef Meatballs
Elevate your meatball game with the addition of sun-dried tomatoes, adding a burst of flavor to this hearty dish. Perfect for a weeknight dinner or a party appetizer.
Ingredients:
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– 1/2 cup sun-dried tomatoes, chopped
– Salt and pepper to taste
– 1 egg, lightly beaten
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, garlic, parsley, salt, and pepper. Mix well.
3. Add sun-dried tomatoes, olive oil, and egg. Mix until just combined.
4. Form into meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place on a baking sheet lined with parchment paper.
5. Bake for 18-20 minutes or until cooked through.
Cooking Time: 18-20 minutes
Sun Dried Tomato and Zucchini Noodles
This recipe combines the flavors of sun-dried tomatoes, zucchini, and fresh basil to create a light and refreshing summer noodle dish.
Ingredients:
– 8 oz. pasta noodles (such as spaghetti or linguine)
– 1 cup sun-dried tomatoes, chopped
– 2 medium zucchinis, spiralized
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 2 tbsp. fresh basil, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta noodles according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute until fragrant.
3. Add the spiralized zucchini to the skillet and cook for 3-4 minutes until tender, stirring occasionally.
4. Stir in the chopped sun-dried tomatoes and reserved pasta water. Cook for an additional 2 minutes.
5. Combine the cooked noodles with the zucchini mixture. Season with salt, pepper, and basil.
6. Serve warm or at room temperature, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Conclusion
Get ready to elevate your cooking with these 17 delicious sun-dried tomato recipes! From classic pasta dishes to savory bruschetta and flavorful salads, these mouthwatering creations are perfect for any occasion. Discover how to incorporate sun-dried tomatoes into your meals with recipes like Sun Dried Tomato Pasta, Sun Dried Tomato and Basil Bruschetta, and Sun Dried Tomato and Goat Cheese Tart. Whether you’re in the mood for a comforting casserole or a light and refreshing salad, there’s something on this list for everyone.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
