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Unleash sweet and tangy flavor with these vibrant recipes with sun dried tomatoes! From creamy pastas to rustic pizzas, discover ways to infuse your dishes with savory depth.

Recipes with sun dried tomatoes
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Sun dried tomatoes are an essential ingredient in Mediterranean cuisine, revered for their intense flavor and concentrated sweetness. You’ll find those magical jars on the shelf at the grocery: but what actually are they? Traditionally, ripe tomatoes were laid out under the hot sun, allowing the moisture to evaporate and leaving behind an umami-rich chewy fruit. The drying process intensifies the tomato’s natural sugars but also preserves it naturally, making it a valuable pantry staple.

Got a jar of sun dried tomatoes to use up and not sure the best way? This ingredient is incredibly versatile: it works in sauces, adds a savory depth to salads and dips, and lends an irresistible character to pizzas and pastas. As two cookbook authors with experience using sun dried tomatoes in recipes, here are some of our favorite ideas.

And now…our top recipes with sun dried tomatoes!

Used up a jar? Try these Handy Substitutes for Sun Dried Tomatoes.

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Sun Dried Tomato Cream Sauce

12 Recipes with Sun Dried Tomatoes

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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
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This sun dried tomato pasta recipe is creamy, cozy, and a crowd-pleasing dinner idea! This recipe is simple to make with maximum wow-factor.


  • 8 ounces pasta of any type (we used rigatoni)
  • 2 tablespoons salted butter
  • 4 garlic cloves, finely minced
  • 2 teaspoons fresh thyme or ½ teaspoon dried thyme
  • 1 cup milk
  • ¼ cup heavy cream
  • ½ cup grated Parmesan cheese
  • ½ cup sun dried tomatoes packed in oil (julienne-cut), drained
  • 3 to 5 cups (3 to 5 ounces) baby spinach or roughly chopped fresh spinach
  • ¾ teaspoon kosher salt
  • 1 tablespoon all-purpose flour


  1. Start a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). When cooked, drain the pasta. If it finishes before the sauce, toss with a drizzle of olive oil to prevent sticking.
  2. Meanwhile, heat a large saute pan or saucepan over medium low heat. Melt the butter, then add the garlic and thyme and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the milk, heavy cream and Parmesan cheese and cook for 2 to 3 minutes until the cheese has melted and it thickens slightly. Add the sun dried tomatoes, spinach, and salt and cook 2 to 3 minutes more, until the spinach is wilted.
  3. In a small bowl, mix the flour with 2 tablespoons water. Pour it into the pan with the sauce, then stir until it thickens. Cook 2 minutes more.
  4. Add the drained pasta and stir to combine. Stir in a few grinds of fresh ground black pepper if desired. Serve immediately. Leftovers last refrigerated for up to 3 days. 
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Vegetarian
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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