It is no secret that my eating patterns are dictated by my cravings for a certain taste or food. My current one is sun-dried tomatoes – whose versatility is a bit amazing. Amuse bouche, appetizer, entree, salad or snack. Endless concoctions are possible so I am going to explore!
Since pasta (rice, of course) is such a palette pleasing dish that is full of possibilities, I wanted to do a quick twist. I have been in a rut lately and I am in search of something that is both rich and broad in flavor. Here enters the lovely sun dried tomatoes from my local grocery store. For this recipe I prefer a jar packed in olive oil.
2 cloves fresh garlic, peeled and crushed
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 8-ounce jar of sun dried tomatoes (oil packed), drained and chopped
1 cup water, filtered
1 tsp sea salt, finely ground
1 Tbsp freshly ground black pepper
Put garlic, vinegar, tomatoes, and water in either a blender or food processor – mix thoroughly. Slowly add in the olive oil until all ingredients are well incorporated – no separation. Finally, add sea salt, ground black pepper – mix with one final pulse. Use immediately because after sitting in your refrigerator some of it might separate and require being mixed again. Not sure how well it keeps, but I found this to be enough for a good amount of cooked pasta.
No picture with this recipe because I ate it so fast – oops. I have many other ideas though and if I make it again I will take pictures.
