Store any leftover creamy sun-dried tomato chicken casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 15 minutes ...

This little gem of a recipe came together when I raided the freezer for something to make for dinner. It looks like a restaurant quality meal. If you don't have ravioli, this is good with any type ...

Sun-dried tomato pesto is a mixture of sun-dried tomatoes, walnuts, parmesan cheese, olive oil and other ingredients. Sun-dried tomato paste is a very concentrated paste made from sun-dried tomatoes.

Makes 2 servingsPer serving: 140 calories (81.4 percent calories from fat), 13 g fat, 0 mg cholesterol, 310 mg sodium, 6 g carbohydrates, 1 g dietary fiber, 1 g protein.

In your sauté pan, heat up 1/3 cup of olive oil, add in your minced garlic, spices, and sun-dried tomatoes, and cook for 3-5 minutes until garlic is golden and fragrant.

1 tablespoon salted capers, rinsed 1 cup oil-packed sun-dried tomatoes 4 tablespoons dry red wine Coarsely ground black pepper to taste Pulse everything in a food processor until it is a paste ...

24 olive oil-packed sun-dried tomatoes, coarsely chopped (reserve the oil) Juice of 2 juicy lemons 2/3 cup fresh basil leaves, loosely packed and torn 3½ tablespoons oil from tomatoes ...