I have freely expressed my love for sundried tomatoes on this blog, and shared a recipe for Beefaroni with sundried tomatoes which is awesome!
Now I have found another yummy recipe that I can enjoy them in! In Robin Miller’s Quick Fix Meals, she has a recipe for a roasted red pepper sauce, and she suggested switching the red peppers with sundried tomatoes, which of course I jumped on. This is such a versatile sauce that could be used on pasta or chicken, or just about any kind of meat.
Here is what you need:
1 cup of sundried tomatoes in oil if they are whole, or
1/2 cup if they are already minced
1 cup chicken broth
1 Tablespoon balsamic vinegar
1/4 cup fresh chopped basil
Salt and pepper to taste
I found this jarred kind, already minced and in olive oil, yum!
Throw everything in the blender and blend well. Then pour into a saucepan and simmer for 10 minutes on medium heat, and it’s done.
I served it over angel hair pasta and topped iy with chicken, and it was so fresh and tangy tasting!
- 1 cup of sundried tomatoes in oil if they are whole, or
- ½ cup if they are already minced
- 1 cup chicken broth
- 1 Tablespoon balsamic vinegar
- ¼ cup fresh chopped basil
- Salt and pepper to taste
- Throw everything in the blender and blend well. Then pour into a saucepan and simmer for 10 minutes on medium heat, and it's done.
It’s nice to have something besides the traditional pasta sauce! Hope you enjoy!