2. Whisk sun-dried tomatoes, vinegar, basil, garlic, pepper, and salt together in large bowl. Whisking constantly, drizzle in olive oil and sun-dried tomato packing oil.

Make the vinaigrette: In a blender pitcher, add the roasted garlic, caramelized shallot, peppadews, and sundried tomatoes with the vinegar. Blend for 30 seconds, then add the salt and pepper.

Add chicken, arugula, sun-dried tomatoes and mozzarella to bowl, and toss gently to combine. Add lemon dressing, a little at a time, until desired finish. Mix one last time. Makes 4 servings.

This Creamy Sun-Dried Tomato & Spinach Spaghetti is that dream realized – a quick, elegant, and incredibly satisfying pasta ...

In the same skillet, heat 2 tablespoons of sun-dried tomato oil over medium heat. Add the onion, remaining 1 teaspoon of salt and remaining 1/2 teaspoon of pepper.

Jarred sun-dried tomatoes in oil: A 7-ounce jar of oil packed tomatoes will have more than enough for this recipe. You’ll want to drain off the oil before using the tomatoes in this dip.

Preparation Step 1 Heat ½ cup oil in a small saucepan over medium-high. Add garlic, pine nuts, and capers and cook, swirling occasionally, until garlic and nuts are golden, about 5 minutes ...

No, sun-dried tomato pesto and sun-dried tomato paste are not the same thing. Sun-dried tomato pesto is a mixture of sun-dried tomatoes, walnuts, parmesan cheese, olive oil and other ingredients.