This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"A man taking basil from a woman will love her always." Sir Thomas Moore
This recipe started as a pasta dish. The sauce was so delicious I thought that it might make a great dip, and it does.
I made a few tweaks to make it creamier and intensify the flavor. It make a great dip with veggies for your next party or cookout, and adding about 1/4 cup of milk will thin the dip and turn this into a great salad dressing.
The great thing about sun-dried tomatoes is that they keep well in the pantry, so you can get their light summery flavor year 'round. It is important to handle them carefully. Reconstituting them in boiling water is the first step, and that water can also be used in the dish you are making. The second trick is to not use too many: they can easily overpower a dish because the flavor can be a bit bitter. Lastly, it is key to pair them with ingredients that help balance any bitterness.
Servings: 8 | Serving size: about 1/4 cup
Cooking time: 60 minutes
This recipe can easily be multiplied. This recipe will keep well for about 72 hours in the refrigerator.
|1 ounce||sun-dried tomatoes|
|to taste||fresh ground black pepper|
|2 tsp.||olive oil|
|6 ounces||cherry or grape tomatoes|
|1 large||shallot (thinly sliced)|
|1 large||green onions (thinly sliced crosswise; keep white and green parts separate)|
|2 ounces||goat cheese (crumbled)|
|5 large||leaves fresh basil (chiffonade)|
Place the water in a small saucepan over high heat.
When the water boils, turn off the heat and add the sun-dried tomatoes. Let steep for 30 minutes.
Remove the sun-dried tomatoes from the water and place in a blender or mini-chopper.
Add 1/2 cup of the water the tomatoes steeped in and the salt and pepper.
Puree until smooth.
Meanwhile, place a small skillet in the oven and preheat to 325°F.
Place the olive oil in the skillet with the grape tomatoes and shallot.
Roast for 10 minutes and stir.
Return the pan to the oven and roast for another 10 minutes.
Add the white part of the green onions to the pan and roast for another 5 minutes.
Remove the pan from the oven and add the tomato and onion mixture to the pureed sun-dried tomatoes.
Add the goat cheese and the green part of the green onion.
Puree until smooth.
Fold the basil into the chilled dip before serving.
Serving size: about 1/4 cup
|Calories 47||Calories from Fat 27|
|% Daily Value|
|Total Fat 3g|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 4g||1%|
|Dietary Fiber 1||4%|
|Vitamin A 4%||Vitamin C 4%|
|Calcium 2%||Iron 4%|
|Vitamin K 10mcg||Potassium 200mg|