Olive Oil Packed Sun Dried Tomatoes With Basil Recipes

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SUN-DRIED TOMATO & BASIL OLIVE TAPENADE (5 MINUTES!)



Sun-Dried Tomato & Basil Olive Tapenade (5 Minutes!) image

Simple, fresh, and flavorful olive tapenade made with just 6 ingredients. Perfect as a tangy dip, savory pairing for hummus, or sandwich spread!

Provided by Minimalist Baker

Categories     Dip

Time 5m

Number Of Ingredients 8

2 cups pitted, drained olives ((we love Kalamata and green olives))
2 cloves garlic, smashed
1/3 cup sun-dried tomatoes ((not packed in oil)*)
1/3 cup tightly packed fresh basil
1-2 Tbsp olive oil
3 Tbsp lemon juice ((1 lemon yields ~3 Tbsp or 45 ml))
Hummus
Pita chips / crackers ((ensure gluten-free for GF eaters))

Steps:

  • Add olives, garlic, sun-dried tomatoes, basil, olive oil (starting with lesser amount), and lemon juice to a food processor and mix/pulse to achieve a dip with some texture. Scrape down sides as needed.
  • Taste and adjust seasonings as needed, adding more sun-dried tomatoes for tomato flavor, basil for fresh herb flavor, lemon juice for acidity, olive oil to thin, or garlic for bite. Optional: Add a pinch of salt and pepper, though we didn't find it needed it.
  • Serve immediately. This makes a great dip on its own or for pairing/layering with hummus. We also love it as a sandwich spread on a veggie sandwich like the Trashy Vegan Sandwich from our Everyday Cooking Cookbook, or our Chickpea Sunflower Sandwich.
  • Store in the refrigerator up to 7-10 days. Freeze for long-term storage, though best when fresh.

Nutrition Facts : ServingSize 1 three-Tbsp servings, Calories 99 kcal, Carbohydrate 4.8 g, Protein 1 g, Fat 9.2 g, SaturatedFat 4.2 g, Sodium 559 mg, Fiber 1.9 g, Sugar 1.5 g

OLIVE OIL PACKED SUN-DRIED TOMATOES WITH BASIL



Olive Oil Packed Sun-Dried Tomatoes with Basil image

These homemade sun-dried tomatoes with basil are infused in olive oil and have a rich and bold flavor. It is wonderful on pastas, bread for dipping, salads, and grilled veggies. No one will believe that you made it yourself!

Provided by Janet Urciuoli

Number Of Ingredients 3

4 cups dried tomatoes, about 12-16 cups fresh tomatoes
1/4-1/2 cup olive oil
1/4 cup fresh basil leaves

Steps:

  • Sterilize a one pint jar by washing with soapy water and then pouring boiling water over the inside and outside of the jar. Boil the screw band and lid in hot water. When jar is dry (air-dried) place the dried tomatoes into the bottom. Use a clean spoon to pack tomatoes together. Add a few leaves of basil. Continue to layer tomatoes and basil until the jar is full. Pour olive oil slowly over the top. Insert the handle of the spoon down along the sides of the jar five to six times to force air pockets out. Make sure the oil completely covers all of the tomatoes. Seal with the sterilized lid and band. The tomatoes can be refrigerated up to one month. Makes one pint.

Nutrition Facts : ServingSize 1 bowl, Calories 295 cal

OLIVE OIL PACKED SUN DRIED TOMATOES WITH BASIL



Olive Oil Packed Sun Dried Tomatoes With Basil image

Dehydrated tomatoes have a rich bold flavor that when combined with olive oil and basil. The bonus with packing in olive oil is you get both tomatoes and olive oil flavored with the dried tomatoes. The oil is great for salad dressing, dipping bread or making pasta or any other recipe calling for sun dried tomatoes. Note: Dried tomatoes in oil are less of a safety concern than low acid vegetables, like garlic mixtures in oil, because the pH of tomatoes is generally 4.6 or lower. In addition, by drying the tomatoes, conditions become even less favorable to growth of C. botulinum due to a decrease in water activity. However, to ensure safety, it is recommended that all tomato in oil and herb in oil products be stored at refrigerator temperatures and eaten within a month. Now that all your fears are gone, this recipe is from Foy Update Blog: http://foyupdate.blogspot.com/2010/08/olive-oil-packed-sun-dried-tomatoes.html .

Provided by gailanng

Categories     Vegetable

Time 10m

Yield 1 pint

Number Of Ingredients 3

4 cups dried tomatoes (from about 12-16 cups fresh tomatoes, see recipe for Sun Dried Tomatoes here -- "sun-Dried" Tomatoes)
1/4-1/2 cup olive oil
1/4 cup fresh basil leaf

Steps:

  • Sterilize a one pint jar by washing with soapy water and then pouring boiling water over the inside and outside of the jar. Boil the screw band and lid in hot water.
  • Once the jar is dry begin placing the dried tomatoes into the bottom. Use a clean skewer or spoon to pack the tomatoes together. Then add a couple sprigs of basil. Continue layering tomatoes and basil until the jar is full. Then pour olive oil slowly over the top.
  • Insert the skewer or the handle of the spoon down along the sides of the jar five to six times to force any air pockets out. Make sure the oil completely cover the tomatoes. Seal with the sterilized lid and band and refrigerate up to one month.

Nutrition Facts : Calories 1037.1, Fat 60.5, SaturatedFat 8.4, Sodium 4526.7, Carbohydrate 120.7, Fiber 26.7, Sugar 81.2, Protein 30.8

SUN-DRIED TOMATOES IN OLIVE OIL RECIPE



Sun-Dried Tomatoes in Olive Oil Recipe image

Check out how to make your own sun-dried tomatoes packed in olive oil at home (pomodori secchi sott'olio).

Provided by Danette St. Onge

Categories     Condiment     Ingredient

Time 15m

Yield 8

Number Of Ingredients 8

40 sun-dried tomato halves
2 to 3 cups white wine vinegar
2 to 3 cups of water
3 to 4 cups extra-virgin olive oil
Optional: 1 tablespoon (pitted, oil-cured)
Optional: 1 tablespoon capers (salt-cured, rinsed, dried)
Optional: 1 teaspoon of dried oregano (or basil, mint, or marjoram)
Optional: 1 pinch red chili pepper flakes

Steps:

  • Enjoy!

Nutrition Facts : Calories 984 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 15 g, Sodium 13 mg, Sugar 2 g, Fat 108 g, ServingSize 1 jar (serves 6-8), UnsaturatedFat 0 g

SUN-DRIED TOMATOES IN OLIVE OIL



Sun-Dried Tomatoes in Olive Oil image

These are great gifts. This is what I do with "last year's" Recipe #194247, when I get ready to pick and put up this year's crop. Make sure you do not pack them too tightly. We eat them as is or use them in various recipes.

Provided by Sweetiebarbara

Categories     Vegetable

Time P21DT15m

Yield 1 pint sun dried tomatoes, 20 serving(s)

Number Of Ingredients 3

10 sun-dried tomatoes (20 halves)
1/2 cup olive oil
3 small fresh rosemary sprigs (the new growth)

Steps:

  • Pour 1 tablespoon olive oil into pint jar.
  • Place one sprig of Rosemary on top of oil.
  • Place several tomatoes in jar.
  • Drizzle olive oil to cover.
  • Repeat several times.
  • Place another sprig of Rosemary in jar.
  • Repeat oil and tomato process until almost full.
  • Top with sprig of Rosemary, and olive oil to cover.
  • Store in cool area.
  • Let rest for 3 weeks before using.

Nutrition Facts : Calories 50.3, Fat 5.4, SaturatedFat 0.8, Sodium 21.1, Carbohydrate 0.6, Fiber 0.1, Sugar 0.4, Protein 0.1

BUCATINI WITH OLIVES, SUN-DRIED TOMATOES, AND BASIL



Bucatini with Olives, Sun-Dried Tomatoes, and Basil image

Provided by Nancy Silverton

Categories     Olive     Pasta     Tomato     Basil     Boil

Number Of Ingredients 10

Kosher salt
12 ounces bucatini
3/4 cup black olive tapenade
3 cups basil leaves (from about 1 large bunch)
1/2 cup roughly chopped fresh Italian parsley leaves
24 oil-packed sun-dried tomatoes, drained and torn into bite-size pieces (heaping 1/2 cup)
High-quality extra-virgin olive oil, for drizzling
Sea salt
Freshly ground black pepper
Parmigiano-Reggiano wedge, for shaving

Steps:

  • Bring a large pot of water to a boil over high heat and add a generous amount of kosher salt. Stir in the bucatini, return the water to a boil, and cook the pasta, stirring occasionally to prevent the strands from sticking together, until it's al dente. (Since cooking times vary, for perfectly cooked pasta, refer to the package instructions for the recommended time and taste the pasta frequently while it cooks.)
  • Put the tapenade in a large skillet.
  • Drain the pasta and quickly add it, still dripping with water, to the skillet with the tapenade. Place the skillet over medium heat and cook the pasta, gently stirring to coat the pasta with the tapenade, until it's warmed through, about 1 minute.
  • Turn off the heat, add the basil, parsley, and sun-dried tomatoes and toss to combine.
  • Use tongs to lift the pasta out of the skillet and pile it onto four plates, dividing it evenly and twisting it into high mounds.
  • Finish each serving with a drizzle of olive oil, a pinch of sea salt, freshly ground black pepper, and Parmesan cheese shavings.

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