Sun-Dried Tomato Dressing

As promised, here is a recipe I prepared with the most delicious homemade marinated sun-dried tomatoes that I have ever tasted. I adapted it from a vinaigrette recipe that I found in Once Upon a Tart by Frank Mentesana and Jerome Audureau. If I ever get a chance to visit New York, I will for sure seek out their café. In the meantime, I can enjoy their informative and colorful book filled with lots of ideas for tarts, soups, sandwiches, salads, condiments, quickbreads and cookies. So many helpful hints and amusing musings are included in this volume! Yet another treasured cookbook to add to the growing stack.

My version of their vinaigrette uses a lot more sun-dried tomatoes than the original recipe called for and actually resembled a sauce, rather than a vinaigrette, but turned out to be a wonderful accompaniment to a bean and vegetable salad that I will be sharing soon. My take on the recipe is that it would also make a delightful pasta sauce combined with some fresh herbs and nuts.

Sun-Dried Tomato Dressing

Recipe by Lisa Turner Adapted from Once Upon a Tart: Soups, Salads, Muffins, and More Published on June 16, 2010 A simple and extraordinary sun-dried tomato dressing that will liven up any salad, but that is thick and robust enough that it could be used as a pasta sauce Print this recipe Ingredients: 1/2 cup marinated sun-dried tomatoes (recipe below) 1 clove garlic, minced 1/3 cup balsamic vinegar 1/2 teaspoon sea salt fresh cracked black pepper to taste 1/2 cup fresh grated Parmesan cheese 1/3 cup olive oil Instructions: Combine the sun-dried tomatoes, garlic, balsamic vinegar, salt, black pepper and Parmesan cheese in a food processor and purée until blended. Drizzle in the olive oil while the machine continues to process. Makes about 1 1/2 cups

Marinated Sun-Dried Tomatoes

Recipe by Lisa Turner Adapted from Once Upon a Tart: Soups, Salads, Muffins, and More Published on June 7, 2010 Simple but robust and delicious homemade marinated sun-dried tomatoes Print this recipe Ingredients: 2 cups water 1/2 pound (about 60) sun-dried tomatoes (not oil-packed) 1/3 cup balsamic vinegar 1/4 teaspoon red pepper flakes 1/4 teaspoon sea salt fresh ground black pepper to taste 3/4 cups olive oil 1 small clove garlic, crushed Instructions: Lightly salt the water and bring to a boil in a medium saucepan. Add the sun-dried tomatoes and boil for about 1 minute to soften them up. Drain and let them cool while you make the marinade. In a medium bowl, whisk together the vinegar, red pepper flakes, salt, pepper and garlic. Continue to whisk and pour in the olive oil. Add the tomatoes to the bowl, and stir well to coat. Refrigerate in a sealed jar for up to several weeks, stirring every few days. Makes about 2 cups

Other sauces and dressings from Lisa's Vegetarian Kitchen you may enjoy:
Mushroom Marinara Sauce
Spicy Sun-Dried Tomato Paste
Gingered Tomato Sauce
Ranch Dressing

Audio Accompaniment: Birds and rain

On the top of the Reading stack: Hitch-22: Some Confessions and Contradictions by Christopher Hitchens