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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.
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!
At the top of our favorite recipes with sun dried tomatoes is this Creamy Sun Dried Tomato Pasta! There’s major wow-factor to this pasta, which comes together in just 30 minutes. Earthy, fruity sundried tomatoes lend a meaty quality to this easy vegetarian dish, which is bathed in a Parmesan cream sauce.
If we could eat just one dinner for the rest of our lives, this might be it: a skillet of creamy Tuscan chicken! What is it that makes it so outrageously good? Maybe it’s the dreamy sauce of sun dried tomatoes, spinach, garlic, and Parmesan. Or maybe it’s the savory flavor explosion from the perfectly seasoned and pan seared chicken breast. Either way, it’s beyond delicious, you can whip it up in 30 minutes, and it will please absolutely everyone. Get ready for the chicken dinner of your dreams!
There are salmon recipes and then there’s this creamy Tuscan salmon. It might result in a few marriage proposals, which is why we also like to call it “Marry Me Salmon!” The tender fish is bathed in a luscious cream sauce with garlic, sun dried tomatoes, spinach, and capers, making each bite bright, salty, and luxurious. It tastes restaurant-style, but it’s easy to whip up at home in just 30 minutes.
This sun dried tomato pesto is bursting with so much zippy flavor, you’ll want to put it on everything! Dip it with with toasted or grilled bread or crackers, and it’s a burst of savory, sweet, tangy, and herby all at once. All you need are a handful of ingredients to whip up a batch. Store it in the fridge and it’s one of those essential recipes that keep on giving: use it as a sandwich spread, pasta sauce, and more!
There is so much going on in this Mediterranean pizza: salty feta, peppery basil, briny Kalamata olives, and tangy sun dried tomatoes all spread on our best pizza sauce. It’s a celebration of bright Mediterranean flavors that's perfect for entertaining…or a weeknight dinner.
This pinwheels are full of Italian-style flavors: mozzarella, sundried tomatoes, spinach, and a blend of spices. They look stunning on a platter. And we’ve figured out all the tricks to making a beautiful roll up. Here’s how to make the most perfect pinwheels for your appetizer tray!
Here’s a colorful, fresh recipe that’s ideal for summer or anytime: Mediterranean pasta salad recipe! This instantly became a favorite summer side dish with its zingy, bright flavors. Imagine: cool cucumber, juicy tomatoes and peppery arugula, mixed with chewy pasta and salty pops of feta cheese. Hearty sundried tomato gives it an even more irresistible quality to each bite.
This easy lentil salad takes everything that’s good about this protein-packed legume and makes it sing. The flavor pops with tangy and savory notes, pairing tender lentils with a zippy white wine vinegar Dijon dressing, crunchy cucumber, fresh tomatoes, and salty feta. It stays flavorful in the fridge for days, making leftovers even better!
Try this amazing Eggplant Meatballs recipe! Garlic, herbs, breadcrumbs, sun dried tomatoes and Parmesan cheese make one insanely juicy and savory meatball. Roasted eggplant makes them moist and textured, vs dry or mushy like lots of vegetarian balls. Combine it with marinara sauce and it’s out of this world delicious.
This cavatappi pasta is creamy and cheesy, but it’s hiding some good-for-you ingredients too. The cauliflower sauce is a healthy alfredo sauce that blends cauliflower with garlic, spices, and a little Parmesan. Finely chopped sundried tomatoes add a savory component that makes the entire dish just right! It’s perfect with a green salad or garlic bread.
Last up in our recipes with sun dried tomatoes, they're great in salads! Here crunchy broccoli and cauliflower are covered in a creamy zingy dressing, then paired with sundried tomatoes, toasted pine nuts and feta cheese. It’s similar to that retro salad with cheddar cheese and bacon, but with a twist!
Used up a jar? Try these Handy Substitutes for Sun Dried Tomatoes.
12 Recipes with Sun Dried Tomatoes
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Main dish
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
