Sun-Dried Tomato Sauce (Printable)
Bright, garlicky sun-dried tomato sauce with herbs and lemon—ideal for pasta, grilled dishes, or as a spread.
# 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
09 - Salt and black pepper, to taste
→ Finishing Touch
10 - 2 tablespoons freshly grated Parmesan cheese
11 - 1 tablespoon fresh lemon juice
# How To Make It:
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 the 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. Be careful not to brown the garlic.
03 - Transfer the sautéed shallot and garlic mixture 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 of the bowl as needed to ensure an even consistency.
04 - Taste the blended sauce and season with salt and black pepper to your preference. For extra creaminess and depth of flavor, 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. Store any leftover sauce in an airtight container in the refrigerator for up to 5 days.
# Expert Hints:
01 -
- It comes together in under 30 minutes with ingredients you probably already have hiding in your pantry.
- The sauce is endlessly versatile: toss it with pasta, spread it on sandwiches, or spoon it over grilled chicken.
- That deep, slow-cooked flavor happens without any actual slow cooking.
02 -
- Garlic burns fast in a hot skillet with shallots, so keep the heat at medium and stir without stopping.
- The sauce thickens as it sits, so add a splash of broth when reheating to bring back the right consistency.
03 -
- Reserve a tablespoon of the oil from the sun-dried tomato jar and use it in place of regular olive oil for an extra layer of tomato flavor.
- Letting the finished sauce rest for ten minutes before serving allows the dried herbs to fully hydrate and release their flavor.