Sun-Dried Tomato Puree Recipe

Name: Sun-Dried Tomato Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 dried sun-dried tomatoes; Water to cover; 2 garlic cloves; 1/2 cup extra virgin olive oil; Salt and pepper; 2 dozen small oil or salt-cured black olives, pitted and chopped; Anchovies, minced or anchovy paste; Capers, drained and roughly chopped; A combination of above; Dried or fresh herbs like thyme, rosemary or basil

Servings: persons

12 dried sun-dried tomatoes
Water to cover
2 garlic cloves
1/2 cup extra virgin olive oil
Salt and pepper
2 dozen small oil or salt-cured black olives, pitted and chopped
Anchovies, minced or anchovy paste
Capers, drained and roughly chopped
A combination of above
Dried or fresh herbs like thyme, rosemary or basil

1
Cover dried tomatoes with water and bring to a simmer.
2
Turn off heat.
3
Let cool down in liquid to plump up tomatoes.
4
Drain well and set in food processor with garlic and olive oil Puree until you have a smooth mixture but one which still has texture.
5
Season to taste with salt and pepper.
6
Incorporate additions if you wish, or leave that to last minute.
7
Store as is (or incorporate additions) in the freezer or transfer to a jar and cover the top with a film of olive oil.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 dried sun-dried tomatoes, Water to cover, 2 garlic cloves, 1/2 cup extra virgin olive oil, and more.

Yes, Sun-Dried Tomato Puree falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sun-Dried Tomato Puree

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