Semi-Dried Tomatoes. Because they’re not as intensely dried as sun-dried tomatoes,they’re not as heavy tasting or textured.
Can you use sun dried tomato pesto for pizza?
A simple, homemade Sun Dried Tomato Pizza that uses sun dried tomato pesto in place of pizza sauce, and is topped with prosciutto, tomatoes and goat cheese, and ready in under 30 minutes! Preheat oven to 425°. If you haven’t already, prepare the sun-dried tomato pesto and set aside.
How to cook sundried tomato basil pasta for pizza?
Lightly brush the top of the pizza crust with olive oil. Blend the Sundried Tomato Basil Pasta Seasoning, butter, and milk on medium-high heat. Bring to a boil and cook for one minute or until thickened. Spread half of the sauce onto the pizza crust and top with kalamata olives, sun-dried tomatoes, and cubes of fresh mozzarella.
What kind of tomatoes do you use for pizza?
Sun-dried tomatoes-I love California Sun Dry, but any brand works. You can buy whole sun-dried tomatoes and slice them, or julienne cut ones. If you’re making your own pesto, reserve a few of the whole tomatoes for on top of the pizza, then use the rest for the pizza.
How to cook Tomatoes on pizza dough?
Soak until the tomatoes are soft and pliable, about 5 minutes, then drain. Heat the oven to 425 F. Lightly coat a 12-inch round baking pan with cooking spray. Roll out dough and press into the baking pan. Arrange garlic, cheese and tomatoes on top of the pizza crust. Sprinkle basil and thyme evenly over pizza.
How do you use sun-dried tomatoes?
Sundried tomatoes can be used in salads, pastas and countless other dishes where you desire a punch of intense tomato flavour. A nice idea is to chop them up and use as an extra topping for traditional Caprese salad (aka tomato mozzarella salad). The flavour of sundried tomatoes is intense so don’t go overboard.
How do you rehydrate sun-dried tomatoes for pizza?
Dry-packed sun-dried tomatoes must be reconstituted before use. Put them in a bowl and cover with boiling water. Soak until the tomatoes are soft and pliable, about 5 minutes, then drain.
Do sun-dried tomatoes need to be soaked?
Unless you buy your sun-dried tomatoes packed in oil, they will need to be rehydrated with liquid. A rule of thumb is to cover sun-dried tomatoes with warm water and soak for two hours at room temperature.
How do you reconstitute sun-dried tomatoes?
Place 1/2 cup tomatoes in heatproof bowl, cover with 1 cup broth or 1/2 teaspoon salt dissolved in 1 cup warm water, then cover with plate and microwave for 2 minutes. Let sit until skin side of tomato can be pierced easily with fork, 5 to 10 minutes. Drain and blot well with paper towels.
How do you cook dried sun-dried tomatoes?
This is a pretty simple process: Just let them soak in warm water for 30 minutes until soft and pliable, drain (reserve the liquid to add flavor to stocks and sauces), pat dry, and use as directed in your recipe. You can also use wine, broth, or other cooking liquids to reconstitute.
Can you bake sun-dried tomatoes?
Line a large baking sheet with parchment paper. Slice the tomatoes in half lengthwise. Place them cut-side-up on the baking sheet. Bake for 2.5 to 3.5 hours, or until the tomatoes are dried out, keeping an eye on the tomatoes so that they don’t burn.
What goes with sun-dried tomatoes?
18 Sun-Dried Tomato Recipes That Prove How Great This Ingredient Is
How long do sun-dried tomatoes in oil last?
Sun-dried tomatoes stored in oil are shelf-stable until opened, but once you break the seal you’ll need to store them in the refrigerator. There, they’ll stay edible for up to six months. Check for signs of mold or a rancid smell before using the tomatoes.
How dry should sun-dried tomatoes be?
The tomatoes are done when they are very dry but still pliable. If dried too long they will be tough and leathery or brittle, if not dried long enough they will become moldy quickly. When you press them between your fingers they should be pliable but not remotely squishy or moist.
Can you get botulism from sun-dried tomatoes in oil?
Some common foods used for this are garlic, onions, sun-dried tomatoes, hot peppers, mushrooms and various herbs. Most foods stored in oil are low-acid and need to be properly prepared or they can cause serious illnesses like botulism.
Can I fry sun-dried tomatoes?
Heat enough oil for frying in a deep frying pan. Wait until it’s warm enough. Dip the sun-dried tomatoes in the batter one by one and put them in the olive oil to fry for 1-2 minutes, until the batter puffs up and turns golden brown.
Can I store sun-dried tomatoes in olive oil?
Safe Sun-Dried Tomato Storage
Tomatoes are acidic, which makes them far less likely to be dangerous when stored in oil, and the vinegar used to rehydrate them in this recipe acidifies them even more. For additional safety, you can add 1 tablespoon of lemon juice to the olive oil when storing them.
Do sun-dried tomatoes need to be refrigerated?
Do sun-dried tomatoes need to be refrigerated? If your sun-dried tomatoes are packed in oil, they will need to be stored in the refrigerator to keep them for 2-3 weeks after opening. If they are just dried tomatoes without any preservatives, then they can be kept in any dry and cool area.
Why are sun-dried tomatoes so salty?
Tomatoes were originally salted and dried to preserve the fruit. Salting and evaporating the moisture out of tomatoes (as with most foods) significantly delays the process of decomposition.
How does sun-dried tomatoes taste?
Sun-dried tomatoes have an intense sweet-tart flavor that’s much more potent than fresh tomatoes, so a little goes a long way. They also have a chewier texture, so hydrating the regular ones before using them is important if you’re not planning to cook them in any liquid, like for a salad.
What do you do with dehydrated tomatoes?
How to Use Dehydrated Tomatoes
- Salads and Sandwiches: Rehydrate the tomatoes by marinating in a bit of salad dressing then enjoy tomatoes in your salad in the winter or on a sandwich.
- Minced or Crumbled Dried Tomatoes. Add to deviled egg filling.
- Tomato Powder:
- Tomato Chips:
- Sundried Tomato “Pesto”
Are sun-dried tomatoes bad for You?
Sun dried tomatoes are an excellent source of lycopene, which may help reduce the risk of some health conditions like certain cancers and age-related macular degeneration. It’s important to remember that the nutrients in sun dried tomatoes are concentrated by the drying process.
Where can you buy sun dried tomatoes?
Buy Unico Sundried Tomatoes in Oil from Walmart Canada. Shop for more Pickles & Antipasto available online at Walmart.ca
How does one soften sun dried tomatoes?
– Reserve the soaking liquid to use in soups and sauces. – Refrigerate and use leftovers within three days or cover with oil and refrigerate and use within two weeks. – To reconstitute in oil, simply cover with a good-grade olive oil for 24 hours before using. – Sun-dried tomato oil may be reserved to use in salad dressings and pasta.
Sun-Dried Tomato Pizza
It takes less than 30 minutes to make this simple, handmade Sun Dried Tomato Pizza, which substitutes sun dried tomato pesto for the traditional pizza sauce and is topped with prosciutto, cherry tomatoes, and goat cheese.I couldn’t be more in love with this pizza!It combines all of my favorite stuff into one amazing handmade pizza that I can’t stop eating.While this dish is delicious in general, if you enjoy sun-dried tomatoes, you’ll want to gobble it in one sitting!
Recipe features
- A pizza with a little bit of everything: a fantastic handmade pesto sauce, prosciutto, cheese, and spinach – a little bit of everything
- Intensely flavorful and ready in less than 30 minutes
- This dish is excellent fresh from the oven or the next day as leftovers.
Ingredient notes:
Purchase authentic pizza dough from Trader Joe’s or Whole Foods, roll it out, and bake it as directed.To be honest, any pizza dough will work, so if you have a favorite recipe or want to use a pre-cooked pizza crust, that is also OK.Sun-dried tomatoes – my favorite brand is California Sun Dry, but any brand would suffice.You may purchase entire sun-dried tomatoes and slice them, or you can get julienne chopped sun-dried tomatoes.
- In the event that you’re creating your own pesto, save a few whole tomatoes for sprinkling on top of your pizza and utilize the rest to make the pizza itself.
- Sun-dried tomato pesto – handmade is preferable, but store-bought would suffice in a pinch.
- The use of burrata cheese is entirely optional.
- It elevates the pizza to a whole new level, but burrata is on the pricey side, so if you have to sacrifice one ingredient, I’d recommend skipping the burrata and using more goat cheese instead, which is also delicious.
Step-by-step instructions
Step 1: Prepare the pesto with sun-dried tomatoes.To answer your question, YES, you can totally use store-bought if you don’t want to go through the trouble of making it yourself.Step 2: Prepare the pizza dough by rolling it out.The dough should be worked out into a circle or into a rectangle on a floured surface, then transferred to a pizza stone or large baking sheet to finish baking and cooling.
- Step 3: Add the pesto to the pasta.
- Spread the pesto over the dough and top with the dry basil, red pepper flakes, and sliced tomatoes.
- Bake for 20 minutes at 350°F.
- Bake the pizza for approximately 8 minutes.
- While the pizza is baking, go ahead and gather the remaining ingredients.
- Step 4: Combine all of the remaining ingredients.
Remove the pizza from the oven and top it with the prosciutto, goat cheese, burrata cheese, and spinach.Return the pizza to the oven for 7-10 more minutes, or until the cheese has melted and the dough is golden brown.Remove the pizza from the oven and serve immediately.
Tips and Tricks
- Do not prepare this ahead of time if using store-bought pizza dough. If you are using homemade pizza dough, I do not believe that you should and/or need to prepare this ahead of time. Typically, store-bought dough is already prepared, so all you have to do is lay it out and add the desired toppings. If you’re making your own dough from scratch, you may certainly prepare it ahead of time and store it in the refrigerator until you’re ready to construct the pizza
- but, if you’re using shop-bought dough, you’ll want to use it immediately.
- Storage: Pizza may be stored in an airtight container in the refrigerator for up to 3 days, however it is always best served immediately after preparation.
- Alternate ingredients: You can entirely eliminate the prosciutto if you choose to make this a vegan dish, you can omit the burrata cheese and simply add additional goat cheese if you like, and you can use ANY greens for the garnish (arugula would be fantastic! )
More pizza recipes
- The Best Vegan Pizza
- Whole30 Pizza
- Caesar Salad Pizza
- If you try this recipe, please leave a remark and a star rating in the section below. Thanks! 1 packet pizza dough (about) In addition to the Whole Foods pizza dough, I used 12 cup sun dried tomato pesto, 12 teaspoon dried basil, 34 teaspoon red pepper flakes, 12 cup grape tomatoes halved, 5 sun dried tomatoes chopped, 1 ball burrata cheeseoptional, 2 tablespoon goat cheese, 2 slices prosciutto and 2 cups spinach.
- Preheat the oven to 425 degrees.
- Prepare the sun-dried tomato pesto, if you haven’t already, and leave it aside until you are ready to use it.
- Prepare a baking mat with flour and roll out the dough
- the dough should be transferred to a large baking sheet
- Pesto should be brushed onto the dough before being topped with basil, red pepper, and tomatoes.
- Preparing the pizza: Place it in the oven for 8 minutes.
- Using tongs, carefully remove the pizza from the oven and top it with goat cheese, prosciutto, burrata, and spinach before returning it to the oven for 7-10 minutes, or until the dough has begun to color a little.
- Remove from the oven, cut into slices, and enjoy
Sun-Dried Tomato Mozzarella Pizza
Collective Bias, Inc.and its advertiser provided compensation for this post on Sun-Dried Tomato Mozzarella Pizza.All of my opinions are entirely my own.Pizza was delivered every Friday night to our home in Tulsa when we were there.
- It was a cherished family custom, and we’d gather around the television to watch a movie, eat pizza, and celebrate the beginning of a whole new weekend.
- As a result of our subsequent relocation to a small town in South Carolina and purchase of a home in the country, our children were perplexed as to why the pizza delivery man couldn’t locate us.
- The fact that we had left the city was something I attempted to convey, but it took a while for it to sink in!
- As a result, I started a new tradition: preparing my own pizza the simple way.
- My family’s favorite night of the week is still pizza night.
- The Sun-Dried Tomato Mozzarella Pizza is the newest pizza on the menu, and it is a customer favorite.
In order to save time, I start with a store-bought crust.
McCormick Sundried Tomato Basil Pasta Seasoning
My secret weapon is McCormick Sundried Tomato Basil Pasta Seasoning, which I get from my mother-in-law.It’s one of the McCormick Pasta Seasoning Blends, which are brand new.Your local Walmart or grocery shop will likely have it in the spice section.These new spices take the uncertainty out of cooking without following a recipe!
- I use McCormick Pasta Seasoning Blends because they are free of artificial colors and flavors, and it allows me to prepare meals that I am proud to serve to my family.
- When it comes to meal preparation, I find that these mixes are more versatile than packaged sauces.
- Heat on the stovetop with some water or milk until hot, then combine with hot cooked pasta to serve.
- The process cannot be any simpler than this!
- When I’m creating Sun-Dried Tomato and Mozzarella Pizza, I really enjoy the taste that McCormick Sundried Basil Pasta Seasoning brings to the table.
- McCormick White Cheddar Pasta Seasoning and McCormick Parmesan Alfredo Pasta Seasoning are two of the other varieties available.
I’m looking forward to tasting each and every one of them!
Ingredients For Sun-Dried Tomato and Mozzarella Pizza
- Sun-dried tomatoes in olive oil
- 1 pre-made pizza crust
- McCormick Sun-dried Tomato Basil Pasta Sauce (about 2 tablespoons butter per 3/4 cup milk)
- 1 cup milk.
- Cubed fresh mozzarella cheese
- kalamata olives
- basil leaves snipped into small pieces
Let’s Make A Pizza
Olive oil should be lightly brushed onto the top of the pizza crust.On medium-high heat, combine the Sundried Tomato Basil Pasta Seasoning, butter, and milk until smooth.Bring the mixture to a boil and simmer for one minute, or until it has thickened somewhat.Spread half of the sauce over the pizza crust and top with kalamata olives, sun-dried tomatoes, and cubes of fresh mozzarella, dividing the ingredients evenly between them.
- Add a sprig or two of basil, if desired.
- Place the pan in the oven for about 10 minutes, or until the cheese is melted and the crust has turned golden brown.
- Helpful Hint: This sauce makes enough for two pizzas, but I’m just showing you how to make one today.
- When the entire family is coming around, I always prepare two batches of everything.
- When I prepare a single pizza, I offer the remaining sauce on the side as a dipping sauce for the remaining crust.
- I cooked this pizza a few of days ago, and my kid was the first to claim the remaining leftovers.
The fact that he’s an authority on all things pizza led to him sending me a text message saying, ″This pizza is excellent.″ I wholeheartedly agree!This recipe makes 6 servings.
Sun-Dried Tomato Mozzarella Pizza
Lightly brush the olive oil onto the top of the pizza crust.Medium-high heat is used to combine the Sundried Tomato Basil Pasta Seasoning, butter, and milk.Stir constantly until the mixture comes to a boil and thickens, one minute or until thickened.Spread half of the sauce over the pizza crust and top with kalamata olives, sun-dried tomatoes, and cubes of fresh mozzarella, dividing the ingredients evenly between the two.
- Add a sprig or two of basil, chopped.
- 10 minutes, or until the cheese is melted and the crust is golden brown, should be plenty.
- Helpful Here’s a hint: although this sauce makes enough for two pizzas, I’m only going to teach you how to make one today.
- Any time the whole family is coming over, I always prepare two batches.
- When I cook a single pizza, I offer the remaining sauce on the side as a dipping sauce for the remaining pizza.
- The leftovers from this pizza, which I baked a few days ago, were quickly claimed by my kid.
In fact, he’s an authority on all things pizza, and he subsequently sent me a text message saying, ″This pizza is incredible.″ 100% agree with you.There will be enough for 6 people to eat this.
Ingredients
- Sundried tomatoes in olive oil
- 1 pre-made pizza crust
- McCormick Sundried Tomato Basil Pasta Sauce
- 2 tablespoons butter
- 3/4 cup milk
- 1 pre-made pizza crust
- Cubed fresh mozzarella cheese
- kalamata olives
- basil leaves snipped into small pieces
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Using the McCormick Sundried Tomato Basil Pasta Seasoning, prepare the pasta according per the package guidelines.
- Olive oil should be gently brushed onto the pizza dough. Half of the sauce should be spread equally over one pizza dough.
- Decoratively garnish with sundried tomatoes, cubed mozzarella, Kalamata Olives, and basil cut off the stem.
- Preheat the oven to 425°F and bake for 8-10 minutes, or until the crust is golden brown.
- Toss leftover pasta seasoning sauce on the side of the pizza and serve.
Nutrition Information
Yield
Serving Size
The following is the amount of calories in one serving: 332 13 g of total fat 5 g of Saturated Fatty Acids 0 g of Trans Fatty Acids 8 g of unsaturated fat 17 milligrams of cholesterol 571 milligrams of sodium 44 g of carbohydrates 2 g of dietary fiber 4 g of sugar 8 g of protein
Did you make this recipe?
Comment on the blog or post a photo on Facebook if you have any thoughts. We don’t miss the pizza delivery man in the least bit these days. This quick, tasty Sundried Tomato and Mozzarella Pizza is simply too good for him to compete with! Every Friday night, do you have pizza night at your house? My Sundried Tomato and Mozzarella Pizza will undoubtedly become a staple on your dinner table.
You May Also Like These Delicious Recipes!
- Bread pizza, chicken pesto pizza, grilled pizza, sun-dried tomato and goat cheese spread are some of the options.
Alli
Southern, morning person, Jesus girl, frugal party planner, writer/blogger, mother, grandmother, wife, beach bum want tobe – these are just a few of my characteristics. Let’s get together and celebrate!
Sun-dried tomato and herb pizza
By Mayo Clinic Staff
Dietitian’s tip:
Sun-dried tomatoes that have been dried and packaged must be reconstituted before use. Place them in a basin and fill it halfway with boiling water. Soak the tomatoes for approximately 5 minutes, or until they are soft and malleable, and then drain.
Number of servings
Serves 4
- Healthy carb
- High Fiber
Ingredients
- 1 premade whole-wheat pizza dough (12-inch diameter), either purchased or made from a mix
- 4 garlic cloves, chopped or minced
- 4 tablespoons olive oil
- 1 cup part-skim ricotta cheese
- 1/2 cup parmesan cheese
- Half a cup of dried sun-dried tomatoes, rehydrated in water and diced
- 1/2 cup roasted red peppers, halved and halved
- Dried basil (two tablespoons)
- dried thyme (one teaspoon)
Directions
Preheat the oven to 425 degrees Fahrenheit.Spray a 12-inch round baking pan with nonstick cooking spray to lightly coat the pan.Prepare the dough by rolling it out and pressing it onto the baking pan.Garlic, cheese, and tomatoes should be arranged on top of the pizza dough.
- Sprinkle the basil and thyme on top of the pizza in a uniform layer.
- Bake on the lowest oven rack for about 20 minutes, or until the pizza dough is golden brown and the toppings are heated, depending on your oven.
- Immediately cut the pizza into 8 equal pieces and serve it right away.
Nutritional analysis per serving
Serving size: 2 slices
- There are 246 calories in total fat, 12 g of protein and 10 milligrams of cholesterol. There are 40 grams of total carbohydrate, 7 grams of dietary fiber, and 2 grams of monounsaturated fat.
- There are three grams of saturated fat and three grams of added sugars in this recipe. There are three grams of sodium, zero grams of trans fat, and six grams of total sugars in this recipe.
Mayo Clinic Healthy Weight Pyramid Servings
- Protein and dairy 1/2
- Vegetables 1
- Fats 1
- Carbohydrates 2
Diabetes Meal Plan Choices
- Meat and meat replacements 1
- nonstarchy vegetables 1
- fats 1
- starches 3
- meat and meat substitutes
Sept. 14, 2021 .
Pizza with Sun Dried Tomatoes
Meat and meat substitutes 1; nonstarchy veggies 1; fats 1; starches 3; dietary fiber 0;
Benefits of Dried Tomatoes
The process of drying tomatoes at yourself or purchasing dried tomatoes provides an excellent nutritional food that can be used in a number of ways. They are rich in vitamins, minerals, and antioxidants, all of which are beneficial to general health. You will benefit from them in terms of your gut health and ocular health.
Healthy Breakfast Pizzas
It’s usually a good idea to get the day started with a nutritious meal.You get extra points if your breakfast is really delectable.A delicious breakfast may be created by combining sun dried tomatoes and basil in a Basil Pesto Pizza, which is a delicious combination in itself.A morning pizza cooked with sun dried tomatoes and onions and served on Naan bread is a delicious way to start the day.
- This pizza recipe calls for mozzarella cheese, white cheddar cheese, dried tomatoes, and a tiny onion, among other ingredients.
- It’s a terrific idea to use an English Muffin for the crust of your morning pizza if you want to incorporate a more traditional aspect into your meal.
- English muffins are the perfect size for making individual pizzas.
- Each member of the family may choose their favorite things to add to the sun dried tomatoes before serving.
- These tomatoes go nicely with a wide variety of classic as well as some unexpected pizza topping combinations.
Anytime Pizza Recipes
Pizzas are a common lunchtime or late dinner choice for many people.A Baking Sheet Pizza with olives and sun-dried tomatoes is quick and simple to make, and the ingredient list may be customized to suit individual taste preferences and preferences.Dried tomatoes go nicely with a variety of topping combinations, including olives and rosemary, pepperoni, cheese, and herbs, and chicken, spinach, and garlic, among others.
Sun-Dried Tomato Pesto
In the afternoon and evening, pizza is a popular dish to eat. This easy-to-prepare Baking Sheet Pizza with olives and sun-dried tomatoes is packed with flavor and can be customized to suit individual taste preferences. Topping combos such as olives and rosemary, pepperoni, cheese, and herbs, and chicken with spinach and garlic are all excellent matches for dried tomatoes.
30-Minute Grilled Pizza with Sun Dried Tomatoes
With a creative twist on pizza night, this 30-Minute Grilled Pizza provides a nutritious alternative.This dish comes together fast thanks to store-bought pizza dough and wonderful canned tomato sauce (which contains hidden vegetables!) so you can spend more time building memories with your family.Nut-free, soy-free, and dairy-free choices are available.Disclaimer: Although this post was sponsored by Otamot, all thoughts expressed are my own.
- Thank you for your interest in and support of the brands that make the Chelsey Amer Nutrition blog a reality.
- What were we thinking?
- ″Why didn’t we start preparing our own pizza sooner?″ – Husband of mine who is seldom involved in dinner planning and preparation (it’s his territory, after all).
- For one, we didn’t have a grill, and second, we were fortunate enough to reside in the finest pizza metropolis on the planet (New York!).
- After we moved to the suburbs and purchased a grill, we decided to prepare GRILLED PIZZA for a romantic night-in during quarantine, and our lives were forever altered…
- and yours will alter as well!
Grilling pizza leads to a crisp crust, bubbly toppings, and that slightly charred taste that tastes OH SO GOOD!
A note on the healthfulness of this recipe…
This pizza recipe may come as a surprise to you if you are a certified dietitian and food blogger who normally provides healthy meals on her site.There are no entire grains to be found.I use full-fat dairy mozzarella for this recipe.However, I still believe that this is a nutritious lunch!
- For this reason, it is important to take pleasure in your food rather than fretting over it.
- This is an often-overlooked component of a nutritious meal.
- Furthermore, I believe that it is really essential to model a healthy relationship with food for my kid.
- And what would he make of the fact that his mother always opts for salads when the two of them have pizza?
- Consequently, having pizza night with my family is a fun, satisfying, and HEALTHY aspect of our week!
- In addition, I put additional ingredients in my pizza to increase the nutritional value a tad…
But first, let’s talk about GRILLED PIZZA.
Of course, you could make your own homemade pizza in the oven, but this is SO.MUCH.BETTER!!First and foremost, who would want to turn on a hot oven on a hot summer night?
- Even when it’s chilly outside, we’ll continue to grill pizza since it allows us to get the perfect crust without the need of a pizza oven.
- Pizza parlors have incredibly hot pizza ovens that cook pizza in minutes, and the best way to mimic that sensation at home is to cook it on your barbecue grill!
Ingredients to make this Sundried Tomato 30-Minute Grilled Pizza
- This simple homemade pizza is created with only eight ingredients and can be done in about 30 minutes: Pizza dough, flour, olive oil, and Otamot Tomato Sauce (which is now available in Whole Foods stores nationwide!)
- Sun-dried tomatoes, oregano, and basil are all added to shredded mozzarella cheese.
With the exception of the pizza dough, I always keep the rest items on hand in my refrigerator. One person mentioned on Instagram that they keep pizza dough frozen into pieces for their family so that they can always pull it out without having to go out and buy it… and I believe that I should begin doing so right away!
Pizza dough is the base of this recipe.
However, you may instead use previously frozen pizza dough, which is available in the refrigerated department (usually near the cheese). You might even swing by your neighborhood pizza business and offer to buy the dough. Alternatively, You could also use a whole wheat crust, but there’s something about the white crust that I find to be more flavorful overall.
Flour is necessary to make sure your dough doesn’t stick.
You may use whatever type of flour that you happen to have on hand.
Olive oil adds flavor and richness to the dough.
Prior to adding the other toppings, a tiny bit of the sauce is poured over the top of the dough.
Otamot Essential Sauce is key!
- The fact that this is one of the most delectable tomato sauces on the market makes me very thrilled to be working with them on this recipe! One of the more recently established tomato sauce companies, Otamot was formed by a parent who wished to encourage his kid to consume more veggies. In addition to being created with tomatoes, garlic, and onion (with NO ADDED SUGAR), this sauce has a large amount of vegetables. One jar of Otamot sauce comprises the following ingredients: tomatoes, carrots, red bell peppers, butternut squash, spinach, red beets, sweet onions, garlic, and Shiitake mushrooms.
Normally, I would advise against ″hiding″ vegetables from your children, but because this sauce is made from tomatoes (and is well-known for its appearance and taste), your child will be aware that they are consuming a vegetable when they consume this sauce.Furthermore, as a mom (rather than a pediatric nutritionist), I believe that discussing veggies with your children is an excellent discussion starter.
Shredded Mozzarella Cheese is a pizza must!
It’s possible to make this with a dairy-free or plant-based substitution, but full-fat shredded mozzarella cheese is my favorite for the cheesiest cheese pull.
Sundried Tomatoes add a TON of flavor to this pie.
I’m a big lover of vegetable toppings in general, but I hadn’t tried sundried tomatoes on a pizza until lately. I was pleasantly surprised. They’re quite tasty, and they provide a slight chewiness to your slice. Of course, you may eliminate them or substitute another vegetable on top if you want.
Dried oregano and thinly sliced or “chiffonade” basil are flavor enhancers that make this pizza so tasty!
So how do you grill pizza?
Despite the fact that it sounds complicated, making grilled pizza is actually rather simple.Even better, I took use of a few time-saving tricks to make this supper come together in a jiffy.You’ll be able to enjoy pizza night the way it was supposed to be experienced…with your family pounding pizza in your face and without having to worry about preparing!
- First and foremost, I recommend preheating your grill.
- This will guarantee that your grill is hot and ready to go by the time you’re ready to cook your pizza, saving you time from having to stand about.
- After that, you’ll have to put in some effort into your money.
- Spread flour on a big baking sheet and stretch or roll it out as thin as you can to make it as thin as possible.
- Due to the high gluten content of pizza dough, it may be difficult to roll out the dough to a very thin layer.
- It’s important to note that we don’t want it to be too thin since it will be more difficult to manage on the barbecue grill.
Place the stretched-out dough on a baking sheet that has been lightly floured.Using a tablespoon of olive oil, drizzle your dish and then distribute your sauce on top.Due to the fact that if you pile on too many toppings, your pizza may get heavy down and mushy, I only used half a cup.
After that, sprinkle with cheese and scatter the sundried tomatoes on top of the cheese.Preparation: I like to put oregano and basil on top of the pizza both before and after it’s been cooked.
Now you’re ready to grill.
Place the baking sheet with your pizza on the grill’s direct heat to cook for a few minutes.Keep a spatula close hand in case you need to continue raising the edges.Once the base of the dough has firmed up enough (so that it will not fall through the grill grates) and the cheese has melted to your liking, slide the pizza off the baking sheet and onto the direct heat of the grill.Continue to cook for another 3-5 minutes, rotating the pan halfway through to ensure that the heat is evenly spread.
- Remove your pizza from the oven and sprinkle it with extra oregano, basil, and red chili flakes, if desired.
- Serve immediately!
How to serve grilled pizza
To counterbalance a pizza night, I like to serve this dish with a side of green salad. It’s a delicious way to increase your vegetable consumption while still enjoying your pizza!
This Sundried Tomato Grilled Pizza is…
- A crowd-pleaser
- simple to make
- ready in under 30 minutes
- entertaining-friendly
- packed with vegetables
- kid-approved
- a crowd-pleaser
The complete recipe may be found HERE! Please remember to PIN IT… XO Not only that, but did you know that you can even have pizza for breakfast?!
This Sun Dried Tomato Pizza is made with sun dried tomato pesto, topped with feta, mozzarella cheese and served with arugula. It’s easy, quick to make and delicious!
I absolutely love using sun dried tomatoes on pizza and this pizza recipe is my current favorite. It’s made with homemade sun dried tomato pesto without tomato sauce, topped with feta cheese, mozzarella cheese and fresh arugula. If you’re a sun dry tomato lover like, you’ll love this!
SUN DRIED TOMATO PESTO
Sun dried tomato pesto also called a pesto rosso is an Italian red pesto made with sun dried tomatoes. It’s a little sweet, tangy and it is such a fun and delicious twist on a traditional pesto!
HOW TO MAKE IT
INGREDIENTS
Sun dried tomatoes – I used dry-packed sun dried tomatoes for this recipe. You can also use oil-packed and just add less olive oil!
Nuts – cashews, pine nuts, almonds and walnuts work best!
Garlic cloves
Extra virgin olive oil
Red pepper flakes
First, toast nuts on a stovetop until golden brown. That brings out all the flavor. Let it cool. In a high speed blender or food processor, place all the ingredients and blend until smooth. Check out this sun dried tomato pesto pasta I made using the same pesto recipe!
PIZZA CRUST
This homemade pizza dough is my favorite one to make but you can use pre frozen crust if you’re short on time. In this recipe, I used my favorite frozen Trader Joe’s pizza crust! It’s made with only a few simple ingredients and so good!
HOW TO MAKE SUN DRIED TOMATO PIZZA WITH FETA
1. Make the sun dried tomato pesto.
2. If using fresh dough, roll it out. If using frozen, take it out of the freezer, don’t thaw.
3. Spread the pesto over pizza crust, top with shredded mozzarella cheese and crumbs of feta cheese. Bake until the cheese is melted and crust is golden brown. Garnish with fresh arugula. I like to toss arugula with fresh lemon or squeeze it directly on top.
I hope you love this sun dried tomato pizza with feta and arugula and try it yourself! Don’t forget to use the hashtagnatteats and tag @natteats so I can see your creations! Feel free to reach out via email or leave a comment too. If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe!
CHECK OUT MORE OF MY FAVORITE PIZZA RECIPES
Olive oil pizza without tomato sauce
Sun dried tomato mushroom pizza with arugula
Best homemade pesto margarita pizza
Kale pesto pizza with peaches
Sun Dried Tomato Pizza with Feta and Arugula
- Total time: 25 minutes
- yield: 1 x 12″ pizza 1x
- prep time: 15 minutes
- cook time: ten minutes
- total time: 25 minutes
Description
This Sun Dried Tomato Pizza is constructed with sun dried tomato pesto and topped with feta and mozzarella cheese. It is served with arugula as a side dish to complement the dish. It’s simple, quick to prepare, and really tasty!
Instructions
- If you want to make your own pizza dough, you may find the recipe here.
- To make the pesto, combine all of the ingredients in a food processor and pulse until smooth. Pesto should be spread over the pizza dough. To finish, sprinkle mozzarella and feta cheese over top.
- Bake for 6-8 minutes, or until the cheese has melted and the crust is golden brown (frozen crust) 12-14 minutes (if using a new crust).
- Toss the arugula with the lemon juice and serve it on top of the pizza
Sun dried tomato pesto, sun dried tomato pizza, red pesto pizza are some of the terms used to describe this dish.
Spinach Pizza With Sun Dried Tomatoes & Feta Cheese
Spinach Pizza with Sun Dried Tomatoes & Feta Cheese is a simple and easy to prepare pizza dish that is full of flavor and nutrition.The pizza’s foundation is created from scratch from scratch.It is made of whole wheat, which makes the pizza foundation a better option for consumers.The combination of sun-dried tomatoes and spinach, as well as mozzarella cheese and feta cheese, makes for an excellent pizza topping.
- Make these delectable pizzas for your children’s birthday party or any other event, and you will be sure to impress everyone in attendance.
- To save time, you may prepare the dough ahead of time and store it in the refrigerator.
- If you have the pizza dough ready in the refrigerator, all that is left to do is stretch it out, spread it with sauce, top it with veggies and cheese, then bake it.
- Toss this Spinach Pizza with Sun-Dried Tomatoes and Feta Cheese together with Fettuccine Pasta in Tomato Basil Sauce, an Apple Crumble Pie, and a nice bottle of wine for a weekend meal.
- If you enjoy creating pizzas at home, you might want to try some of the recipes listed below.
- Spinach Pizza with Sun Dried Tomatoes & Feta Cheese is a simple and easy to prepare pizza dish that is full of flavor and nutrients. The pizza’s foundation is produced from scratch from scratch using fresh ingredients and techniques. Due to the fact that it is comprised of whole wheat, the pizza foundation is healthier. Along with mozzarella cheese and feta cheese, sun-dried tomatoes and spinach create an excellent topping for pizza. Preparing these delectable pizzas for a children’s birthday party or any other event is guaranteed to impress everyone in attendance. Preparation time: You may make the dough ahead of time and store it in the fridge. Having the pizza dough prepped in the refrigerator means all you have to do is roll it out, spread sauce on top, add veggies and cheese, then bake it. Toss this Spinach Pizza with Sun-Dried Tomatoes & Feta Cheese together with Fettuccine Pasta in Tomato Basil Sauce, Apple Crumble Pie, and a nice bottle of wine for a weekend meal. Check out some of the recipes listed below if you enjoy creating pizzas at home.
Dinner will be served; the diet will be vegetarian. Preparation in 120 minutes Cooks in 20 minutes, total time in 140 minutes This recipe yields 4 servings.
Ingredients
- Making the Dough is the first step. a total of 3 cups whole wheat flour, 2 teaspoons active dry yeast, 2 teaspoons honey, 1 teaspoon salt
- For the icing on the cake Half a cup chopped sun-dried tomatoes, half a cup Tomato Basil Pasta Sauce, one cup spinach leaves (Palak), coarsely chopped, two cloves garlic, finely minced, one teaspoon extra virgin olive oil, salt and pepper to taste
- 1/4 cup Feta cheese, crumbled
- 1 cup Mozzarella cheese, grated
- 1/4 cup feta cheese, crumbled
How to make Spinach Pizza With Sun Dried Tomatoes & Feta Cheese
- To begin creating the Spinach Pizza with Sun-Dried Tomatoes & Feta Cheese, we will first prepare the dough
- after that, we will assemble the ingredients.
- In a large mixing basin, combine all of the dough ingredients and gradually add a little warm water at a time until the dough is smooth and soft, about 10 minutes. Cover the bowl and let it aside in a warm area until the dough doubles in size
- A teaspoon of oil should be heated in a wok. Add the spinach and garlic and cook for a few minutes, or until the spinach has wilted. Remove the pan from the heat and set it aside
- The next step is to stretch the pizza dough out into a thin layer. Flour the surface of the pizza and roll it out to a desired thickness and diameter of 9 to 12 inches
- Spread the sauce over the pizza and top with all of the toppings, including the sun-dried tomatoes, spinach, garlic, extra virgin olive oil, salt, pepper, mozzarella cheese, and feta cheese
- bake for 20 minutes at 350 degrees.
- Bake for approximately 13 minutes at 250 degrees Celsius in a preheated oven until the crust is browned and the cheese has melted.
- Once finished, take the Spinach Pizza with Sun-Dried Tomatoes & Feta Cheese from the oven and cut into slices to serve immediately.
- As part of a weekend evening, serve this Spinach Pizza with Sun-Dried Tomatoes & Feta Cheese alongside Fettuccine Pasta in Tomato Basil Sauce (also delicious), Apple Crumble Pie, and a nice bottle of wine.
On Sunday, February 16, 2020, at 05:40 a.m., this page was last modified.
Sun-dried Tomato Pizza
Sun-dried Tomato Pizza is a simple, but delectable, dish.This pizza is quick and simple to make since it is made with pita bread as the dough.It is possible to transform this pizza into a baseball shape for the baseball enthusiast in your household.Do you have a baseball enthusiast in your family?
- If so, tell us about him.
- Take a look at these simple, but delectable recipes.
- A baseball-shaped Sun-Dried Tomato Pizza made in the shape of a pizza doughnut is served.
- It’s a pita pizza with a unique taste combination that you’ll like.
- This combination has quickly become a family favorite, and it’s perfect for entertaining, birthday parties, culinary fun, and other occasions as well.
- Pesto made with sun-dried tomatoes has become our new discovered passion.
It offers any pizza a true artisan flavour while also being extremely simple to prepare and bake during the baking process.Did I mention that this is a fantastic dish to offer on Father’s Day as well?Making and serving this meal with the kids is a lot of fun.
Here’s the recipe for you to follow: layer, bake, and enjoy!…
Ingredients
- Pita breads, either traditional or whole grain
- Sun-dried tomatoes prepared in the Italian style
- shredded mozzarella cheese
- Pesto with Sun-Dried Tomatoes
Instructions
400 degrees Fahrenheit should be set for the oven.Place the pita bread on a pizza stone to bake for about 15 minutes.1 – 2 teaspoons of the sundried tomato basil mixture should be spread on each pita bread slice.Over the sun-dried tomato basil, sprinkle around 14 cup of shredded mozzarella on top of the dish.
- Thinly slice the sun-dried tomatoes to make a garnish.
- Lay the sun-dried tomato pieces on top of the pizza in a baseball pattern, as seen on the pizza.
- For roughly 10-15 minutes, bake the pita pizzas at 350°F until the pita is slightly browned and the cheese is completely melted.
Notes
- More information on preparing this recipe may be found at: For those who like to stick to the tried and true, conventional components such as classic sauce and pepperoni chopped into strips to produce the baseball effect can be replaced. Can you tell me where I can get the components for this recipe? Prices for these ingredients may be found in your local Price Chopper and Market 32 supermarkets, as follows: Pita breads are often found in the deli section of a grocery store.
- When buying fresh tomatoes and/or onions, sun-dried tomatoes are often found in the produce section near them on the produce end caps, which are positioned beneath the fresh produce.
- There are two places to find the sun-dried tomato basil: on the specialty end cap among the other pasta sauces and/or in the middle of the pasta sauce aisle.
- Instructions for Youngsters: Each dish is packed with life lessons that will help children gain confidence in the kitchen while they prepare their meals. Consider the following factors before preparing this dish. Preparing a grocery list
- grocery shopping
- oven safety
- motor skills (spreading and cutting)
- measuring abilities
- math skills (division, fractions, etc.)
- reading
- tasting
- recipe experimentation
Even more sports-inspired food finds can be found here: check out these DIY shaped chips made with wraps and taco sauce. They make an excellent appetizer when served with homemade Guacamole. Recipe for Homemade Shaped Chips and Guacamole – Click Here
10 Ways To Use Sundried Tomatoes
Sun-dried tomatoes are an excellent item to keep on hand since they last for an extremely long time.This versatile ingredient, which can be bought in any grocery, delivers a concentrated tomato flavor that is the right balance of sweet and savory.Sun-dried tomatoes are available in two forms: dry-packed and in oil.Both are equally tasty, but each requires a different method of preparation.
- Let’s have a look at how you can utilize sundried tomatoes to create a range of flavorful recipes with them.
How sundried tomatoes are made
Because salting and drying tomatoes decrease the activity of decomposition, the practice of sun-drying tomatoes was originally developed as a method of preserving fruit for extended periods of time.During the winter months, Italians dried their tomatoes on porcelain rooftop terraces in order to preserve valuable nutrients.In order to make sun-dried tomato products, tomatoes must first be allowed to mature naturally on their vines.They are then split in half, placed on a high screen, and let to dry in the sun for many hours.
- When they reach this stage, they are frequently treated with salt.
- After being brought in at night and protected from insects, the drying process is complete after the tomatoes have lost around 90 percent of their weight due to evaporation, leaving behind the concentrated tomato flavor and nutrition.
- Depending on the weather, the procedure might take anywhere between one and two weeks.
- Tomatoes can only be properly sundried in arid, sunny regions such as those found in the Mediterranean region.
- The use of an oven or a dehydrator, on the other hand, might result in items that are comparable in appearance.
Rehydrating Sundried Tomatoes Dry-packed
Before beginning to cook with sundried tomatoes, it is necessary to rehydrate these Mediterranean treasures.What is the best way to rehydrate sun dried tomatoes?Begin by washing them under running water to remove any extra salt that may have been used to keep them preserved.Then, in a small saucepan, cover the sundried tomatoes with just enough water to cover them.
- Put the pot on high until the vegetables are almost boiling.
- Then turn off the heat.
- Allow them to steep until they are completely rehydrated and cold.
- Drain the water and pat it dry.
- If you are short on time, you may be able to complete this operation using a microwave oven.
Sundried tomatoes packed in oil
It is possible to eat these luxuriant tomatoes right out of the jar.The best ones are filled with extra virgin olive oil, which is a fantastic addition to salad dressings and vinaigrettes, among other things.Drain the tomatoes and blot them dry with a paper towel if you want to remove any extra oil before preparing them for use.Sun-dried tomatoes stuffed with garlic, herbs, and even tuna are available in some gourmet stores.
- As a result, make careful to read the labels.
How To Use Sundried Tomatoes: Recipes
THE ULTIMATE CAPRESE SALAD WITH SUNDRIED TOMATOES
Whether in salads, pastas, or any other recipe where you want to pack a punch of rich tomato flavor, sun-dried tomatoes are a must-have in your pantry. You could cut them up and use them as an additional topping for a regular Caprese salad, which would be delicious (aka tomato mozzarella salad). Sundried tomatoes have a strong flavor, so don’t use too many of them at once.
GLUTEN-FREE BREAD WITH SUNDRIED TOMATOES AND CHEESE: RECIPE
Add chopped sundried tomatoes and a generous sprinkling of Parmesan cheese on gluten-free bread to make it even more delectably delectable. Read on for the whole recipe for gluten-free bread with sundried tomato topping.
VEGAN SUSHI WITH SUNDRIED TOMATOES
Sushi is a favorite of many, but not everyone like fish. Don’t worry, sundried tomatoes may serve as an umami-packed substitute for eel in your sushi roll recipe. For tangy goodness, combine zucchini, apple puree, and balsamic vinegar in a large mixing bowl.
USE SUNDRIED TOMATOES IN PESTO
Adding chopped sundried tomatoes to conventional pesto takes it to the next level. Served with spaghetti, as seen in the video below, or used as a sandwich spread, it is delectably excellent! Yum.
WHAT TO DO WITH SUNDRIED TOMATOES? VINAIGRETTE.
To state the obvious, sundried tomatoes are fantastic with seafood, and this king crab salad with a zingy sundried tomato vinaigrette is a great example of that.
USE SUNDRIED TOMATOES IN BROTH
Was it ever brought to your attention that sundried tomatoes may be used to enhance the flavor of vegetable broth? Simply combine them with the remaining ingredients in a large saucepan and cook according to package instructions. They’ll provide a good jolt of energy.
STUFFED SUNDRIED TOMATOES RECIPE
Looking for an exquisite appetiser that can be put together in minutes? Look no further. We propose filling sundried tomatoes with a mixture of eggplant, capers, cheese, and herbs for a flavorful presentation. A simple dish that uses sun-dried tomatoes.
FETA, SUNDREID TOMATOES AND OLIVES ON RYE BREAD
It’s difficult to surpass this New York staple sandwich that is also vegetarian-friendly. Sun-dried tomatoes go nicely with the mixture of feta cheese and olives to create a hearty, filling snack or lunch that is also good for you.
SUNDRIED TOMATOES IN LASAGNA
Interested in adopting a vegan lifestyle? Make sure to stock up on dried tomatoes as well as other ingredients. When stuffed into this raw zucchini lasagna dish, they taste absolutely divine. Do you want to read something different? Read the page on different varieties of filled pasta, find out more about red fruits and vegetables, or find out how to make cheese for nachos in this video.
CHEF TIPS ON HOW TO MAKE SUNDRIED TOMATOES
Is it possible that you can’t get enough of sundried tomatoes?Try these professional-level ways to prepare sundried tomatoes from fresh tomatoes in your own kitchen for added flavor and convenience.Use ripe tomatoes whenever possible; roma tomatoes are a wonderful choice because they have a low water content.Cut the cherry tomatoes in half and arrange them on a baking sheet with the cut side of the parchment paper facing up.
- Sprinkle with sea salt or Italian seasoning and place in the middle of the day’s sun to allow the tomatoes to shed some of their water.
- The salt, in conjunction with the sunlight, causes the tomatoes to get dehydrated, resulting in their drying.
- You may cook your tomatoes on a low heat for a long period of time in the oven, but the outcome will not be the same.
- Keep a watch on them since if they are dried for an excessive amount of time, their flavor will be lost.
- When they’re done, put them in a jar with a little olive oil to keep them fresh.
- They will keep for months and months if they are packed in oil with Italian seasoning (garlic clove and fresh herbs), and they will be ready to use at any time.
Fine Dining Lovers may be found on Facebook.
The Best Way to Rehydrate Sun-Dried Tomatoes
When purchasing sun-dried tomatoes, we often choose for the oil-packed version rather than the dry-packed variety since the dry-packed variety has harder skins and a chewier texture.However, there are several advantages to using dry-packed sun-dried tomatoes: They may be purchased for as little as one-third of the cost of oil-packed products, and they do not contain any herbs or flavors that may be incompatible with your recipe.Even while several sources claim that soaking dry-packed tomatoes in olive oil overnight will provide an oil-packed tomato flavor, we discovered that the tomatoes were still too rough.Rehydrating is the greatest option, but with what liquid should you do so?
- Simple water or wine were tested, however the former caused waterlogging and diluting of the tomatoes’ flavor, while the latter overshadowed the tomatoes’ inherent acidity.
- Broth (vegetable or chicken, depending on the recipe) worked better for us since it infuses them with a complimentary savory taste as well as an attractive saltiness.
- You might also soak them in salt water as an alternative.
- Here’s our favourite way (which you may scale up or down depending on your needs): Placing 1/2 cup tomatoes in a heatproof dish, covering with 1 cup broth or 1/2 teaspoon salt mixed in 1 cup warm water, and microwaving for 2 minutes is recommended.
- Allow it rest for 5 to 10 minutes, or until the skin side of the tomato can be punctured easily with a fork.
- Using paper towels, blot the surface well.
Leftovers can be covered with oil and stored in an airtight container in the refrigerator for up to 2 weeks.
How to Prepare and Cook Sun-Dried Tomatoes
It is exactly what it sounds like: tomatoes that have been dried in the sun.This causes the tomato to lose the majority of its liquid content, resulting in it becoming shriveled, slightly chewy, strangely shaped and dark crimson in color.As a result, they need to be either reconstituted or packed in oil.Because the flavor of the tomato becomes considerably more powerful after it has been dried, sun-dried tomatoes should not be used in place of fresh tomatoes in a dish.
Selecting Sun-Dried Tomatoes
It will be possible to get sun-dried tomatoes in either dry or oil form when you purchase them from a specialty store.In the same way as dried fruit is marketed, the dry-packed will need to be reconstituted before being used in dishes where they will not be cooked in a liquid, such as salads or when they are put into a spread.Sun-dried tomatoes packed in oil are available in a variety of forms; the tomatoes may be whole, diced, or julienned, and the oil may contain herbs and/or spices in addition to the tomatoes.Before making a purchase, carefully read the label on the jar to ensure that you are obtaining what you require.
Using Dry-Packed Tomatoes
Sun-dried tomatoes, unless they are already packed in oil, will need to be reconstituted before they can be used (unless they are being cooked in a liquid).This is a really straightforward procedure: Simply soak them in warm water for 30 minutes or until they are soft and pliable, drain (reserving the liquid to flavor stocks and sauces), pat dry, and use as suggested in your recipe.Wine, broth, or other cooking liquids can be used to reconstitute the dish as well.As soon as they have been reconstituted, use them within a few days, or pack in olive oil and keep them in the refrigerator for up to two weeks.To re-hydrate sun-dried tomatoes in oil, just pour the dried tomatoes in a jar, cover the dried tomatoes with oil, and store the container in the refrigerator for 24 hours.
Using Oil-Packed Tomatoes
Sun-dried tomatoes packed in oil should be drained before eating or used in a dish to avoid the tomatoes becoming soggy.Always check to be that the tomatoes remaining in the jar are thoroughly covered with oil, which may require adding extra oil as you eat the tomatoes, and always keep in the refrigerator.Remember not to discard the oil when you are finished cooking the tomatoes; it will soak up the flavor from them and be great in salad dressings, stir-fries, and other sautéed foods.
Cooking With Sun-Dried Tomatoes
It takes just a small amount of sun-dried tomatoes to provide a powerful, concentrated, and somewhat salty taste to a dish, so use sparingly.Many people, particularly youngsters, love snacking on sun-dried tomatoes straight from the jar as an after-school snack.Sun-dried tomatoes are not only delicious with pasta, but they are also delicious with a variety of other things, including vegetables, meats, and even plain bread.
Making Your Own Sun-Dried Tomatoes
The process of preparing sun-dried tomatoes at home isn’t difficult, whether you have an abundance of tomatoes from your garden or simply want to try your hand at drying your own.You may dry the tomatoes the traditional way, as the Italians have done for centuries, by placing them in the sun for four to five days (this requires a few pieces of equipment and certain care), or you can dry the tomatoes in the oven or in a food dehydrator.All of the ways will produce satisfactory outcomes.
Oven ″Sun-Dried″ Tomatoes
It is possible that this content contains affiliate links.Please take the time to read my disclosure policy.This handmade sun-dried tomato dish is quick and simple to prepare in the oven, and the results are irresistibly tasty.Trying to figure out what to do with that bountiful crop of tomatoes from the garden that you harvested at the end of summer?Toss up a batch of sun-dried tomatoes.
In the oven, they’re quick and easy to create, and you may modify them to taste anyway you want: herbaceous, garlicky, spicy, or just plain.They may be created with your favorite varieties of tomatoes in either a small batch (with only a handful of tomatoes) or a large batch (with several dozen tomatoes) (filling up an entire baking sheet or two).At addition, homemade sun-dried tomatoes are generally substantially less expensive than those pricey small jars of sun-dried tomatoes found in the grocery store.
But, perhaps most importantly, they are just wonderfully tasty, especially when cooked using luscious ripe tomatoes picked at the height of peak season.These oven-dried tomatoes have been a staple in our kitchen over the last month, and we’ve enjoyed using them in everything from salads to soups, pastas, pizzas, frittatas, sandwiches, biscuits, pesto, and more.If you happen to have an extra batch on hand, we’ve discovered that people are delighted to receive these tiny beauties as summertime presents if you prepare a double batch.Furthermore, if you store a freshly dried batch in the freezer, they will last for up to three months.
Let’s go to work on some!
Sun-Dried Tomato Ingredients:
- To create a batch of ″sun-dried″ tomatoes in the oven, you’ll need the following supplies: Tomatoes in season: Cherry or grape tomatoes are my favorites since they simmer in the shortest amount of time and have the most concentrated sweet taste. In this dish, however, roma (plum) tomatoes work just as well if the pulp is hollowed out
- Sodium chloride (sea salt):
- This is the only additional thing that I would consider essential for bringing out the great flavors in the dish. Keep in mind, though, that the tomatoes will shrink to less than half their original size throughout the drying process, so adjust the quantity of salt you use appropriately. (In other words, don’t go overboard with the salt!)
- (Optional) Extra virgin olive oil: If you are not planning to consume your sun-dried tomatoes right away, I recommend putting them in a jar packed with olive oil to keep the sun-dried tomatoes fresh for longer periods of time.
There are a variety of spices that you may use to enhance the flavor of your sun-dried tomatoes, which you can do either during or after roasting. Some of my favorite recommendations may be found in t
Spanish
Afrikaans
Albanian
Amharic
Arabic
Armenian
Azerbaijani
Basque
Belarusian
Bengali
Bosnian
Bulgarian
Catalan
Cebuano
Chichewa
Chinese (Simplified)
Chinese (Traditional)
Corsican
Croatian
Czech
Danish
Dutch
English
Esperanto
Estonian
Filipino
Finnish
French
Frisian
Galician
Georgian
German
Greek
Gujarati
Haitian Creole
Hausa
Hawaiian
Hebrew
Hindi
Hmong
Hungarian
Icelandic
Igbo
Indonesian
Irish
Italian
Japanese
Javanese
Kannada
Kazakh
Khmer
Korean
Kurdish (Kurmanji)
Kyrgyz
Lao
Latin
Latvian
Lithuanian
Luxembourgish
Macedonian
Malagasy
Malay
Malayalam
Maltese
Maori
Marathi
Mongolian
Myanmar (Burmese)
Nepali
Norwegian
Pashto
Persian
Polish
Portuguese
Punjabi
Romanian
Russian
Samoan
Scottish Gaelic
Serbian
Sesotho
Shona
Sindhi
Sinhala
Slovak
Slovenian
Somali
Sudanese
Swahili
Swedish
Tajik
Tamil
Telugu
Thai
Turkish
Ukrainian
Urdu
Uzbek
Vietnamese
Welsh
Xhosa
Yiddish
Yoruba
Zulu