Spicy Sun Dried Tomato And Lemon Zest Tapenade Recipes

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25 WAYS TO COOK WITH SUN-DRIED TOMATOES



25 Ways to Cook With Sun-Dried Tomatoes image

These recipes with sun-dried tomatoes are as good as it gets! From chicken to pasta to pizza, these tasty tomatoes add so much flavor to any meal.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Chicken with Creamy Sun-Dried Tomato Sauce
Macaroni and Cheese with Sun-dried Tomatoes and Spinach
Sun-Dried Tomato Pesto
Jammy Sun-Dried Tomato White Beans with Crispy Caper Breadcrumbs
Sun-dried Tomato White Bean Soup (Vegan)
Grilled Cheese Sandwiches with Sun-Dried Tomato Pesto
Creamy Sun-Dried Tomato Pasta
Baked Brie Recipe with Sun-Dried Tomatoes
Tuscan Pasta Salad
Sun-Dried Tomato Chickpea Burgers
Sun-Dried Tomato Pizza
Easy Romesco Sauce
Asparagus, Sun-Dried Tomato Puff Pastry Bites
Sun-Dried Tomato u0026amp; Basil Olive Tapenade (5 Minutes!)
Sun-Dried Tomato Lemon Baked Salmon and Asparagus
Sun-Dried Tomato and Ricotta Turkey Meatballs
Garlic Shrimp Pasta with Spicy Sun-Dried Tomato Cream Sauce
Spicy Garlic Sun-Dried Tomato Shrimp
Marry Me Chicken
Linguine with Spinach and Sun-Dried Tomato Cream Sauce
Salmon in Creamy Sun-Dried Tomato Sauce
Tomato Basil No Knead Bread
Sun-Dried Tomato, Spinach, and Quinoa Salad
Sun-Dried Tomato Basil Hummus
Sun-Dried Tomato Cheesy Meatballs (Low Carb)

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a sun-dried tomato dish in 30 minutes or less!

Nutrition Facts :

SUNDRIED TOMATO TAPENADE



Sundried Tomato Tapenade image

A to-die-for take on the usual olive tapenade. Don't use California sundried tomatoes because they are too sweet! Every time I make this I get requests for the recipe! I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit! Serve with your favorite crackers.

Provided by Alexis May Tanner

Categories     Appetizers and Snacks     Tapas

Time 2h20m

Yield 8

Number Of Ingredients 9

2 tablespoons balsamic vinegar
1 tablespoon olive oil
¼ teaspoon cayenne pepper
1 (8 ounce) jar Mediterranean sun-dried tomatoes packed in oil, drained and chopped
⅓ cup chopped pitted Kalamata olives
⅓ cup chopped pitted green olives
3 cloves garlic, minced
freshly ground black pepper to taste
1 (8 ounce) package cream cheese, halved lengthwise

Steps:

  • Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
  • Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 8.9 g, Cholesterol 30.8 mg, Fat 17.6 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 390.3 mg, Sugar 0.6 g

SPICY SUN-DRIED TOMATO AND LEMON ZEST TAPENADE



Spicy Sun-Dried Tomato and Lemon Zest Tapenade image

Zesty Tapenade for use on crostini ,steaks, eggs etc I made this when I was cooking a skirt steak and wanted a different topping than say a Chimichurri which is more traditionally made from chopped parsley, dried oregano, garlic, salt, pepper, onion, and paprika with olive oil.

Provided by Chris Newell

Categories     Spreads

Time 35m

Yield 3 1/2 cups, 28 serving(s)

Number Of Ingredients 6

1 cup kalamata olive, pitted
1/2 cup green olives, marinated with red pepper flakes
1 small red onion, rough chopped
4 ounces pine nuts, toasted (do not burn)
8 1/2 ounces sun-dried tomatoes packed in oil
2 lemons, juice and zest of

Steps:

  • Place all olives in food processor and pulse until just to a coarse chop. About BB size or just bigger reserve).
  • Place rough chopped red onion in food processor and pulse until just fine dice reserve.
  • Place sun-dried tomatoes and toasted pine nuts in processor and pulse until a rough paste.
  • Add back onions, and olives, juice and zest of lemons.
  • Pulse until mixed and a paste.
  • Pack and keep in a resalable container in the fridge will keep for two weeks. Tapenade freezes very well; spoon it into plastic ice cube trays, freeze it, and then bag and label the cubes of tapenade for quick and easy meals in the future.
  • (Option use regular green olives with ¼ teaspoon red pepper flakes more if you like it zippy).
  • (Option use non oil sun dried tomatoes rehydrate dry and add 1/8 cup good extra virgin olive oil).

Nutrition Facts : Calories 53, Fat 4.5, SaturatedFat 0.4, Sodium 64.9, Carbohydrate 3.4, Fiber 0.8, Sugar 0.3, Protein 1.1

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