Sundried Tomato And Sweet Basil Shakshuka Ragu Recipes

SUNDRIED TOMATO AND SWEET BASIL SHAKSHUKA #RAGU

Steps:

• Pour jar of Ragu tomato sauce on a 11" skillet.
• Heat on medium for 5-7 minutes.
• Add rinsed and drained chickpeas and distribute them evenly through the sauce and skillet.
• Make a well for each egg on the tomato sauce and crack eggs inside.
• Cover the pan and cook over medium heat until the whites are set and the yolks have the consistency of your preference (runny or cooked all the way). About 7-10 minutes.
• While the eggs are cooking, heat 1 olive oil in a small separate skillet add pine nuts and cook at medium heat for 3-5 minutes until golden brown. Watch pine nuts carefully as they can easily burn.
• Before serving top tomato sauce and eggs with crumbled feta cheese and pine nuts. Serve warm and enjoy with crusty bread.

SAUSAGE, ARTICHOKE & SUN-DRIED TOMATO RAGU

Steps:

• In a large skillet, cook sausage, beef and onion over medium-high heat until meat is no longer pink, 4-6 minutes, breaking into crumbles; drain. Transfer to a 5- or 6-qt. slow cooker. Stir in tomatoes, tomato paste, artichokes, garlic, rosemary, pepper, salt and bay leaf., Cook, covered, on low until heated through, 6-8 hours. Remove bay leaf. Stir in parsley. Serve with spaghetti. If desired, top with grated Parmesan. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

SHAKSHUKA

Steps:

• Heat oil in a medium frying pan over medium heat. When it shimmers, add onion and cook until just softened, about 2 to 3 minutes. Stir in tomato paste, harissa, and garlic, and cook until fragrant, about 30 seconds. Add peppers and stir to coat. Add tomatoes and salt and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until thickened, about 30 minutes.
• Stir in half of the parsley, break the eggs over the tomatoes. Cover and continue to cook for about 7 to 8 minutes, until the eggs are set. Sprinkle remaining parsley, season with freshly ground black pepper and serve immediately with pita bread or baguette.

SUNDRIED TOMATO AND ARTICHOKE HASH WITH PESTO AOLI #SP5

Steps:

• Mise en place:.
• Open the can of artichokes and drain, reserving the brine in a small bowl. Squeeze the artichokes to remove any excess moisture. Quarter the artichokes and set aside. Open the jar of sun-dried tomatoes and drain oil into separate bowl. Cut the tomatoes into strips and set aside. Spread potatoes out onto a baking sheet and pat them dry with a paper towel (this will ensure that they will get nice and crispy).
• Directions:.
• 1) Heat reserved sun-dried tomato oil in a large nonstick skillet over medium heat.
• 2) Add Diced Potatoes with Onions and sautee in oil until crispy, about 15-20 minutes.
• 3) While the potatoes are cooking, make the aoili. Measure out mayonnaise and pesto. Mix together with 1 tablespoon of reserved artichoke brine until smooth. The aoili should be the consistency of a creamy salad dressing. You can add more of the reserved brine to thin out the aoili to desired consistency.
• 4) When the potatoes are crispy on the outside and fluffy on the inside, add the sliced sun-dried tomatoes and quartered artichoke hearts. Sautee for 1 or 2 more minutes until heated through.
• To serve:.
• Divide the artichoke hash into 4-6 individual portions and drizzle a small amount of the aoili over each portion. Serve immediately. If serving family style, leave aoili on the side with a serving spoon.

SUNDRIED TOMATO CHICKEN SAUSAGE RAGU WITH ROASTED EGGPLANT AND TOMATO

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
• Mix the eggplant, cherry tomatoes, peppers, and onions together on the pan.
• Blend the minced garlic with 2 tablespoon of the olive oil and black pepper. Pour over the vegetables, toss to coat.
• Roast for 20-25 minutes, or until nicely browned and the eggplant is tender. Set aside.
• Heat a 10-inch skillet over medium-high heat and coat with 1 tablespoon of olive oil. Brown the sundried tomato chicken sausage slices.
• Add the red wine, cook 1 minute, add the pasta sauce, chicken broth, chopped basil and sundried tomatoes.
• Reduce heat and simmer 3-5 minutes.
• Serve immediately with the roasted vegetables, and garnish with fresh basil leaves.