3 ‘Must-Do’ Recipes with Sun-Dried Tomatoes

Hey, guys, do you remember what our previous article about sun-dried tomatoes is all about? No worries, if it slipped your mind. We actually explained what makes the dried version so tasty, how we can use such tomatoes in the kitchen and some other interesting stuff. Read more about it here! Today we’re offering you 3 ‘must-do’ sun-dried tomato recipes that will make you long for more. Keep reading!
  1. Sun-dried tomato pasta
Products: 400g tagliatelle (or other types of pasta) 150g sun-dried tomatoes 200g arugula 80g sunflower seeds (optional) 2 cloves of garlic 50ml extra virgin olive oil Salt, black pepper sun-dried tomato pasta
  • So, boil the pasta and then rinse it with cold water.
  • Fry the garlic in olive oil and add the tagliatelle, the tomatoes and in the end – arugula.
  • Season with black pepper and salt and serve while it’s still hot. You can sprinkle some sunflower seeds on top.
  1. Spinach and sun-dried tomato omelet
Products: 3x eggs 5-6x spinach leaves Green onions A couple of sun-dried tomatoes, in oil 1tsp butter Salt, black pepper sun-dried tomato omelet
  • Cut everything in slices.
  • Whisk the eggs with a pinch of salt.
  • Melt the butter over medium heat and pour the egg mixture. When it starts to harden, use a spatula to make the liquid parts go to the frying pan’s ends. This will make your omelet fluffy! When the eggs are almost ready, put the stuffing in the middle diagonally. Sprinkle with black pepper.
  • Again, with a spatula cover 1/3 of the omelet from both sides. Then arrange the plate and serve.
  1. Grilled zucchini with sun-dried tomatoes
Products: 300g zucchini 1x onion 5-6 sun-dried tomatoes, in oil Oregano 4-5x oregano leaves 1-2tbsp lemon juice 2-3tbsp olive oil Salt zucchini and sun-dried tomatoes
  • Cover a large baking dish with a baking paper. Slice the zucchini as you lap the slices over one another.
  • Slice the onion into half moons and again, arrange next to the zucchini.
  • Preheat the oven and bake at 170C° for 20-30 mins. Beware not to overcook the vegetables, though!
  • When they are ready, leave them aside for 10-15 minutes.
  • After that use a big bowl to mix the veggies with the sun-dried tomatoes and the green herbs.
  • Season with salt, extra virgin olive oil and lemon juice. Mix and enjoy!
Find our special sun-dried tomatoes in oil as you click here!


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