20 Flavorful Recipes with Sun-Dried Tomatoes Delicious

20 Flavorful Recipes with Sun-Dried Tomatoes: Delicious Ideas to Elevate Your Cooking Game

Sun-dried tomatoes are a staple in many kitchens, and for good reason. These chewy, intensely flavorful morsels add depth and complexity to a wide range of dishes, from pasta sauces to salads and beyond. But sometimes, it can be hard to think outside the box when it comes to using sun-dried tomatoes. That’s why we’ve compiled this list of 20 mouthwatering recipes that showcase the best of what sun-dried tomatoes have to offer.

From classic comfort foods like pasta and pizza to innovative dishes like stuffed chicken breasts and quiches, these recipes are sure to inspire your next meal. And with a focus on fresh flavors and bold ingredients, you’ll be cooking up a storm in no time.

Sun-Dried Tomato Pasta with Basil and Parmesan

A classic Italian-inspired pasta dish that combines the sweetness of sun-dried tomatoes with the brightness of fresh basil and the richness of Parmesan cheese. This quick and easy recipe is perfect for a weeknight dinner or special occasion.

Ingredients:

– 8 oz. pasta of your choice (e.g., spaghetti, linguine, or fettuccine)
– 1/4 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Extra virgin olive oil for serving (optional)

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1-2 tablespoons of olive oil over medium heat. Add garlic and cook for 1 minute until fragrant.
3. Add sun-dried tomatoes and basil leaves to the skillet. Cook for an additional 2-3 minutes, stirring occasionally, until the flavors meld together.
4. Toss cooked pasta with the sun-dried tomato mixture. Season with salt and pepper to taste.
5. Sprinkle Parmesan cheese over the top of the pasta and serve immediately.

Cooking Time: 15-20 minutes

Spinach and Sun-Dried Tomato Stuffed Chicken Breast

A flavorful twist on the classic stuffed chicken breast, this recipe combines the earthy taste of spinach with the sweetness of sun-dried tomatoes.

Ingredients:

– 4 boneless, skinless chicken breasts
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, sun-dried tomatoes, garlic, and a pinch of salt and pepper.
3. Lay each chicken breast flat and make a horizontal incision to create a pocket. Stuff each breast with the spinach mixture.
4. Drizzle olive oil over the stuffed breasts and season with salt and pepper.
5. Place the stuffed chicken breasts on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
6. If using mozzarella cheese, sprinkle it over the top of each breast during the last 5 minutes of cooking.

Cooking Time: 25-30 minutes

Sun-Dried Tomato and Goat Cheese Tart

Elevate your appetizer game with this flavorful and elegant tart that combines the sweetness of sun-dried tomatoes with the creaminess of goat cheese. Perfect for a dinner party or special occasion.

Ingredients:

– 1 sheet of frozen puff pastry, thawed
– 1/2 cup goat cheese, crumbled
– 1/4 cup sun-dried tomatoes, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry to a thickness of about 1/8 inch (3 mm).
3. Spread the goat cheese over the center of the pastry, leaving a 1-inch (2.5 cm) border around it.
4. Top the goat cheese with chopped sun-dried tomatoes and drizzle with olive oil.
5. Fold the edges of the pastry up over the filling to form a crust.
6. Brush the crust with a little water and sprinkle with salt and pepper.
7. Bake for 25-30 minutes, or until the pastry is golden brown.
8. Garnish with fresh thyme leaves, if desired.

Cooking Time: 25-30 minutes

Roasted Red Pepper and Sun-Dried Tomato Soup

Roasted Red Pepper and Sun-Dried Tomato Soup Recipe

Warm up with this vibrant and flavorful soup, perfect for a cozy night in. Roasting the red peppers brings out their natural sweetness, while sun-dried tomatoes add a burst of savory flavor.

Ingredients:
– 2 large red bell peppers
– 1/4 cup olive oil
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– 2 tbsp tomato paste
– 2 tsp smoked paprika
– Salt and pepper, to taste
– Fresh parsley or basil leaves, for garnish

Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the red bell peppers on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt.
3. Roast the peppers in the preheated oven for about 45 minutes or until charred and blistered.
4. Remove the peppers from the oven and let them cool. Peel off the skin, discarding it, and place the roasted flesh into a blender or food processor.
5. Add the diced tomatoes, broth, heavy cream or half-and-half (if using), tomato paste, smoked paprika, salt, and pepper to the blender.
6. Blend the mixture until smooth and creamy. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh parsley or basil leaves.

Cooking Time: Approximately 1 hour

Sun-Dried Tomato and Feta Quiche

Elevate your brunch game with this savory quiche featuring sun-dried tomatoes and crumbly feta cheese. Perfect for a crowd or a cozy morning meal.

Ingredients:

– 1 9-inch pie crust
– 2 cups mixed greens
– 1 cup sun-dried tomatoes, chopped
– 1/2 cup crumbled feta cheese
– 1/2 cup grated cheddar cheese
– 1/2 cup heavy cream
– 4 large eggs
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan with a removable bottom.
3. In a bowl, whisk together eggs, heavy cream, salt, and pepper.
4. Arrange mixed greens on the bottom of the crust.
5. Top with sun-dried tomatoes, feta cheese, and cheddar cheese.
6. Pour egg mixture over the filling.
7. Bake for 35-40 minutes or until the edges are golden brown and the center is set.

Cooking Time: 35-40 minutes

Sun-Dried Tomato and Olive Tapenade

This sun-dried tomato and olive tapenade recipe brings together the flavors of the Mediterranean, perfect for topping bread or using as a dip. With its tangy and savory taste, it’s a great accompaniment to any meal.

Ingredients:

– 1/2 cup pitted green olives, chopped
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup Kalamata olives, pitted and sliced
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste

Instructions:

1. In a food processor or blender, combine the green olives, sun-dried tomatoes, Kalamata olives, and garlic.
2. Process until coarsely chopped.
3. With the processor running, slowly pour in the lemon juice through the top.
4. Season with salt and pepper to taste.
5. Transfer the tapenade to a serving bowl.

Cooking Time: 0 minutes (ready in no time!)

Sun-Dried Tomato and Artichoke Dip

Sun-Dried Tomato and Artichoke Dip Recipe

This warm, cheesy dip is perfect for snacking or serving at your next gathering. With the rich flavors of sun-dried tomatoes and artichokes, it’s sure to be a hit!

Ingredients:

– 1 (8 oz) package cream cheese, softened
– 1/2 cup mayonnaise
– 1/4 cup chopped fresh parsley
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped sun-dried tomatoes
– 1/2 cup artichoke hearts, drained and chopped
– Salt and pepper to taste
– Optional: paprika or red pepper flakes for added color and heat

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine cream cheese, mayonnaise, parsley, Parmesan cheese, sun-dried tomatoes, and artichoke hearts.
3. Mix until smooth and well combined.
4. Transfer the mixture to a small baking dish or ramekin.
5. Bake for 20-25 minutes, or until warm and bubbly.
6. Serve with crackers, chips, or pita bread.

Cooking Time: 20-25 minutes

Sun-Dried Tomato and Pesto Pizza

Elevate your pizza game with this flavorful combination of sun-dried tomatoes and pesto, perfect for a quick weeknight dinner or casual gathering.

Ingredients:

– 1 lb pizza dough (homemade or store-bought)
– 1/4 cup pesto
– 1/2 cup sun-dried tomatoes, chopped
– 8 oz mozzarella cheese, shredded
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish

Instructions:

1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. Spread pesto evenly over the dough, leaving a 1/2-inch border.
4. Top with sun-dried tomatoes and mozzarella cheese.
5. Sprinkle Parmesan cheese and season with salt and pepper.
6. Bake for 12-15 minutes or until crust is golden brown.
7. Garnish with fresh basil leaves.

Cooking Time: 12-15 minutes

Sun-Dried Tomato and Mozzarella Stuffed Mushrooms

Elevate your appetizer game with these savory Sun-Dried Tomato and Mozzarella Stuffed Mushrooms. Perfect for a gathering or special occasion, this recipe combines the earthy flavor of mushrooms with the tanginess of sun-dried tomatoes and creamy mozzarella.

Ingredients:
• 12 large mushroom caps (such as portobello or cremini)
• 1/2 cup sun-dried tomatoes, chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 8 ounces fresh mozzarella cheese, sliced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Instructions:
1. Preheat oven to 375°F.
2. In a skillet, heat olive oil over medium-high. Add garlic and sauté for 1 minute.
3. Stuff each mushroom cap with the sun-dried tomato mixture, dividing it evenly among the caps.
4. Top each mushroom with a slice of mozzarella cheese and sprinkle with Parmesan.
5. Season with salt and pepper to taste.
6. Bake for 15-20 minutes or until mushrooms are tender and cheese is melted and golden brown.

Sun-Dried Tomato and Arugula Salad with Balsamic Dressing

A refreshing summer salad that combines the sweetness of sun-dried tomatoes with the peppery flavor of arugula, all tied together with a tangy balsamic dressing.

Ingredients:

– 4 cups arugula
– 1 cup cherry tomatoes, halved
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup crumbled feta cheese (optional)
– 1/4 cup balsamic vinaigrette
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine arugula, cherry tomatoes, and sun-dried tomatoes.
2. If using feta cheese, crumble it on top of the salad.
3. Drizzle the balsamic vinaigrette over the salad, tossing gently to combine.
4. Season with salt and pepper to taste.
5. Serve immediately.

Cooking Time: 10 minutes

Sun-Dried Tomato and Sausage Risotto

This hearty Italian-inspired dish combines flavorful sausage with creamy risotto and sweet sun-dried tomatoes, perfect for a comforting weeknight meal.

Ingredients:

– 1 lb sweet Italian sausage, casings removed
– 2 cups Arborio rice
– 4 cups chicken broth, warmed
– 1 cup white wine (optional)
– 1/4 cup sun-dried tomatoes, chopped
– 2 tbsp olive oil
– 1 onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)

Instructions:

1. Cook sausage in a large skillet over medium-high heat, breaking up with spoon, until browned and cooked through.
2. Add olive oil, onion, and garlic to the skillet; cook until softened.
3. Add Arborio rice; cook 1-2 minutes, stirring constantly.
4. Add white wine (if using); cook until absorbed.
5. Add warmed broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding more.
6. Stir in chopped sun-dried tomatoes and cooked sausage.
7. Serve hot, topped with Parmesan cheese if desired.

Cooking Time: Approximately 25-30 minutes.

Sun-Dried Tomato and Garlic Butter Shrimp

A flavorful and elegant seafood dish that combines the sweetness of shrimp with the savory flavors of sun-dried tomatoes and garlic butter. This recipe is perfect for a special occasion or a quick weeknight dinner.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1/4 cup sun-dried tomatoes, chopped
– 1 teaspoon lemon zest
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a medium skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add shrimp to the skillet and cook until pink, about 2-3 minutes per side.
4. Remove shrimp from the skillet and set aside.
5. Stir in chopped sun-dried tomatoes and lemon zest into the remaining garlic butter.
6. Return shrimp to the skillet and toss to coat with the garlic butter mixture.
7. Season with salt and pepper to taste.
8. Serve immediately, garnished with chopped parsley if desired.

Cooking Time: 12-15 minutes

Sun-Dried Tomato and Ricotta Stuffed Shells

Elevate your pasta game with these creamy, flavorful shells filled with a delightful sun-dried tomato and ricotta mixture.

Ingredients:

– 12 jumbo pasta shells
– 1 cup whole-milk ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped sun-dried tomatoes (packed in oil, drained)
– 1 egg, beaten
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a medium bowl, combine ricotta cheese, Parmesan cheese, parsley, sun-dried tomatoes, and beaten egg. Mix well.
4. Stuff each cooked pasta shell with the ricotta mixture, placing them in a baking dish as you go.
5. Sprinkle shells with salt and pepper to taste.
6. Bake for 20-25 minutes or until golden brown on top.

Cooking Time: 20-25 minutes

Sun-Dried Tomato and Spinach Frittata

Elevate your breakfast game with this flavorful and nutritious frittata, packed with the savory goodness of sun-dried tomatoes and fresh spinach.

Ingredients:

– 6 eggs
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup fresh spinach leaves, chopped
– 1 small onion, diced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 tablespoon grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the chopped sun-dried tomatoes and cook for an additional minute.
4. Pour in the eggs and cook until the edges start to set, about 2-3 minutes.
5. Sprinkle the chopped spinach leaves over the top of the eggs and cook until wilted.
6. Transfer the skillet to the oven and bake for 15-20 minutes or until the eggs are set and the frittata is golden brown.
7. Remove from the oven and sprinkle with Parmesan cheese (if using). Let it cool before slicing and serving.

Cooking Time: 20-25 minutes

Sun-Dried Tomato and Avocado Bruschetta

Elevate your appetizer game with this fresh and flavorful twist on classic bruschetta, featuring the creaminess of avocado and the richness of sun-dried tomatoes.

Ingredients:

– 4-6 baguette slices
– 1 ripe avocado, diced
– 1/2 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Slice baguette into 1/2-inch thick rounds and toast until lightly browned.
3. In a medium bowl, mix together diced avocado, chopped sun-dried tomatoes, minced garlic, and olive oil.
4. Spread the avocado mixture evenly onto toasted baguette slices.
5. Season with salt and pepper to taste.
6. Garnish with fresh basil leaves and serve immediately.

Cooking Time: 10-12 minutes

Sun-Dried Tomato and Chickpea Stew

This hearty stew combines the rich flavors of sun-dried tomatoes with the creamy texture of chickpeas, perfect for a cozy evening meal.

Ingredients:

– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 cups vegetable broth
– 1 cup sun-dried tomatoes, chopped
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)

Instructions:

1. In a large pot, sauté the onion and garlic until softened.
2. Add the chickpeas, vegetable broth, sun-dried tomatoes, smoked paprika, salt, and pepper. Stir well.
3. Bring to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh parsley or cilantro if desired.

Cooking Time: 20-25 minutes

Sun-Dried Tomato and Basil Hummus

Elevate your snack game with this flavorful twist on classic hummus! This creamy dip combines the richness of sun-dried tomatoes with the brightness of fresh basil, perfect for veggie sticks, crackers, or pita chips.

Ingredients:

– 1 cup cooked chickpeas
– 1/4 cup sun-dried tomatoes, chopped
– 2 tablespoons fresh basil leaves, chopped
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– Salt and pepper to taste
– 3 tablespoons olive oil

Instructions:

1. In a blender or food processor, combine chickpeas, sun-dried tomatoes, basil, lemon juice, tahini, garlic, salt, and pepper.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. With the blender running, slowly pour in the olive oil through the top.
4. Taste and adjust seasoning if desired.
5. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.

Cooking Time: None! Just blend and enjoy!

Sun-Dried Tomato and Walnut Pesto Pasta

This recipe combines the richness of walnuts with the tanginess of sun-dried tomatoes, creating a unique and flavorful pasta dish perfect for any occasion. This quick and easy recipe is sure to become a new favorite.

Ingredients:

– 8 oz pasta of your choice
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup walnuts, toasted and chopped
– 1/4 cup freshly grated Parmesan cheese
– 1/4 cup extra virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a food processor or blender, combine sun-dried tomatoes, walnuts, Parmesan cheese, garlic, and olive oil. Process until smooth.
3. Add the pesto sauce to cooked pasta and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional sun-dried tomatoes and walnuts if desired.

Cooking Time: 15-20 minutes

Sun-Dried Tomato and Rosemary Focaccia

Sun-Dried Tomato and Rosemary Focaccia Recipe

A flavorful Italian-inspired flatbread infused with the sweetness of sun-dried tomatoes and the earthiness of rosemary.

Ingredients:

– 1 1/2 cups warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 3 cups all-purpose flour
– 1 cup sun-dried tomatoes, chopped
– 2 sprigs fresh rosemary, chopped
– 1 tablespoon coarse black pepper

Instructions:

1. In a large bowl, combine warm water and yeast. Let it sit for 5-7 minutes until frothy.
2. Add olive oil, salt, and 1 cup of flour. Mix until a shaggy dough forms.
3. Gradually add remaining 2 cups of flour, kneading the dough for 10-12 minutes until smooth and elastic.
4. Place dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
5. Preheat oven to 425°F (220°C).
6. Punch down dough and shape into a rectangle. Dimple the surface with your fingers.
7. Sprinkle sun-dried tomatoes, rosemary, and coarse black pepper evenly over the dough.
8. Bake for 15-20 minutes or until golden brown.

Cooking Time: 20 minutes

Sun-Dried Tomato and Chicken Caesar Wrap

Elevate your lunch game with this flavorful wrap that combines the richness of sun-dried tomatoes, savory chicken, and a hint of caesar dressing. Perfect for a quick and satisfying meal.

Ingredients:

– 1 boneless, skinless chicken breast
– 1/4 cup sun-dried tomatoes, chopped
– 2 tablespoons Caesar dressing
– 1 large flour tortilla
– 1/4 cup shredded mozzarella cheese
– Lettuce leaves
– Freshly ground black pepper

Instructions:

1. Grill or cook the chicken breast until cooked through.
2. Slice the chicken into strips and set aside.
3. In a small bowl, mix together chopped sun-dried tomatoes and Caesar dressing.
4. Lay the tortilla flat and spread the tomato-Caesar mixture evenly over the center of the wrap.
5. Arrange the chicken strips on top of the sauce, followed by shredded mozzarella cheese.
6. Add lettuce leaves and a pinch of black pepper to taste.
7. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll into a neat cylinder.

Cooking Time: 10-12 minutes

Summary

Get ready to elevate your culinary game with these 20 mouthwatering recipes featuring sun-dried tomatoes as the star ingredient! From pasta dishes like Sun-Dried Tomato Pasta with Basil and Parmesan, to savory stuffed chicken breasts, rich tarts, and flavorful dips, there’s something for everyone. Discover new ways to incorporate sun-dried tomatoes into your cooking, from soups and salads to pizzas and wraps. Whether you’re a busy home cook or an adventurous foodie, these recipes are sure to delight your taste buds.