Sun-Dried Tomato Sauce
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:about 1 cup
- 1cup sun-dried tomatoes, with their oil
- 1small clove garlic or ½ large clove, or to taste
- Salt to taste
- 4chopped basil leaves, optional
- 1tablespoon lemon juice, optional
- 3tablespoons pine nuts
- Additional extra virgin olive oil if necessary
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
164 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 5 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 6 grams protein; 116 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Place the tomatoes and a tablespoon or so of their oil in a small food processor along with the garlic and a good pinch of salt. Process until fairly smooth, stopping the machine and stirring down the mixture with a rubber spatula as necessary.
- Step 2
Add the basil and lemon juice if you like; pulse the machine a few times to blend. Remove the paste from the machine, and stir in the nuts and just enough additional oil to make the mixture silky rather than oily. Taste and adjust seasoning.
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Cooking Notes
Sarah
What an odd recipe. When I made it as directed it just tasted like...blended tomatoes. I had to add a LOT more olive oil, pine nuts, and basil before it tasted anything like a sauce I would want to eat, and then it took a lot of parmesan cheese to balance out the tomato acidity.
I would look for a different recipe next time.
Tim
Made this as-is with some sun-dried tomato’s from Trader Joe’s and it turned out great. Kind of pesto-y. Good on the tortellinis we had (a little went a long way). Would probably be good on bread. Will make again.
Joa
I used a whole tub of soft semi dried tomatoes near their use-by date, then followed the recipe but used twice the basil and loads of seasoning. It made a thick luscious sauce. I'll add parmasan or anchovy when using it.
DolceSanDiego
This recipe needs additional olive oil and 5-6 anchovy filets. And must have 3-4 garlic cloves. Chop the pine nuts. Great served as bruschetta.
Sarah
What an odd recipe. When I made it as directed it just tasted like...blended tomatoes. I had to add a LOT more olive oil, pine nuts, and basil before it tasted anything like a sauce I would want to eat, and then it took a lot of parmesan cheese to balance out the tomato acidity.
I would look for a different recipe next time.
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