Sun-Dried Tomato Sauce (Printable)
Bright, garlicky sun-dried tomato sauce with herbs and olive oil—ready in 25 minutes; great on pasta, bread, or grilled dishes.
# What You’ll Need:
→ Vegetables and Aromatics
01 - 1 cup sun-dried tomatoes packed in oil, drained
02 - 2 cloves garlic, minced
03 - 1 small shallot, minced
→ Liquids
04 - 1/2 cup vegetable broth
05 - 1/4 cup extra-virgin olive oil
→ Seasonings
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried basil
08 - 1/2 teaspoon red pepper flakes (optional)
09 - Salt and black pepper, to taste
→ Finishing Touches
10 - 2 tablespoons freshly grated Parmesan cheese (optional)
11 - 1 tablespoon fresh lemon juice
# Directions:
01 - Drain the sun-dried tomatoes from their oil and place them into a food processor or blender. Set aside while you prepare the aromatics.
02 - Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the minced shallot and garlic, sautéing for 2 to 3 minutes until fragrant and translucent. Do not allow the garlic to brown.
03 - Transfer the sautéed aromatics to the food processor with the sun-dried tomatoes. Add the remaining olive oil, vegetable broth, dried oregano, dried basil, red pepper flakes, and fresh lemon juice. Blend until smooth, scraping down the sides as needed to achieve a uniform consistency.
04 - Taste the blended sauce and season with salt and black pepper as needed. For extra creaminess, blend in the freshly grated Parmesan cheese until fully incorporated.
05 - Serve warm tossed with pasta, spread onto pizza, or as a condiment alongside grilled meats and roasted vegetables.
# Expert Tips:
01 -
- The concentrated sweetness of sun dried tomatoes means you get deep complexity with almost zero effort.
- It freezes beautifully, so you can always have a gourmet sauce ready on standby.
- The versatility is unmatched: toss it with pasta, swipe it on sandwiches, or spoon it over grilled chicken.
02 -
- Do not rush the garlic and shallot step: burnt garlic will make the entire batch taste bitter and there is no coming back from it.
- The sauce thickens as it sits, so if you are making it ahead, keep a splash of broth nearby to loosen it when you reheat.
03 -
- Save the oil from the sun dried tomato jar and use it in place of regular olive oil for an extra punch of tomato flavor throughout the sauce.
- A tiny pinch of sugar can rescue a batch that tastes overly acidic, though good quality tomatoes rarely need it.