Best Creamy Sun Dried Tomatoroasted Red Pepper And Art Recipes

Creamy Sun-dried Tomato,Roasted Red Pepper and Artichoke Pasta image

Provided by Malriah

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb bow tie pasta
1 tablespoon olive oil
4 cloves garlic, pressed
1/2 cup onion, diced
3/4 cup sun-dried tomato packed in oil, drained and chopped
1 (7 ounce) jar roasted red peppers, drained and chopped
1/2 cup basil, chopped (firmly packed)
5 green onions, sliced
1 can water-packed artichoke hearts, sliced
1/2 cup asiago cheese
1 cup whipping cream
1 teaspoon red pepper flakes
1 cup reserved pasta water

Steps:

Roasted Red Pepper and Sun-Dried Tomato Soup image

Provided by Food Network

Categories appetizer

Yield 4 bento servings

Number Of Ingredients 8

1 ounce sun-dried tomatoes (about 8 pieces, do not used oil-packed variety)
1 small onion, diced
2 tablespoons extra-virgin olive oil
2 cups chicken stock
3 sweet or bell peppers, charred, skinned, and seeded or a 6-ounce jar of prepared roasted red sweet peppers
2 fresh ripe plum tomatoes, cut into eighths
Salt and pepper to taste
4 fresh basil leaves for garnish (use purple basil if available)

Steps:

Rehydrate the dried tomatoes by soaking them in warm water for 1 hour. Meanwhile, sweat the onion in the olive oil in a 2-quart saucepan over medium heat, uncovered, for 7 to 10 minutes, stirring occasionally. Do not let the onion color.
Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt and pepper and let it all simmer together for 10 minutes. Pour the soup into a blender and process at a high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skins. Adjust the seasoning and serve with fresh basil leaves as a garnish.

Sun-Dried Tomato, Coriander, and Roasted Red Pepper Dip image

Yield Makes about 2 1/3 cups

Number Of Ingredients 10

two 7-ounce jars roasted red peppers, drained
3 ounces sun-dried tomatoes (not packed in oil, about 30), soaked in hot water for 5 minutes and drained well, reserving 3 tablespoons of the soaking liquid
2 garlic cloves, chopped fine
1 1/2 teaspoons ground cumin
1 to 2 bottled pickled jalapeño chiles, seeded and minced (wear rubber gloves)
1 teaspoon fresh lemon juice
1/4 cup chopped fresh coriander
1/4 cup chopped scallion
4 ounces cream cheese, cut into bits and softened
tortilla chips as an accompaniment

Steps:

In a food processor purée the red peppers, the tomatoes, the garlic, the cumin, the jalapeños, the lemon juice, the coriander, and the scallion until the mixture is smooth, add the cream cheese and salt to taste, and purée the mixture, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency and scraping down the side of the bowl occasionally, until it is smooth. Transfer the dip to a serving bowl and serve it with the tortilla chips.

CREAMY SUN-DRIED TOMATO,ROASTED RED PEPPER AND ART image

Yield 4 servings

Number Of Ingredients 13

1 lb bow tie pasta
1 tablespoon olive oil
4 cloves garlic, pressed
1/2 cup onions, diced
3/4 cup sun-dried tomatoes packed in oil, drained and chopped
1 (7 ounce) jar roasted red peppers, drained and chopped
1/2 cup basil, chopped (firmly packed)
5 green onions, sliced
1 can water-packed artichoke hearts, sliced
1/2 cup asiago cheese
1 cup whipping cream
1 teaspoon red pepper flakes
1 cup reserved pasta water

Steps:

Cook Bowties according to package directions. Reserve 1 cup of the cooking water. Heat oil in a large pan. Add garlic and onion, cook until translucent. Add tomatoes and roasted peppers. Cook for 3 minutes; stir in red pepper flakes. Add artichoke hearts and cook for 3 minutes. Add whipping cream and asiago cheese. Allow to simmer until it starts to thicken. Stir in basil and green onion. Season with salt and pepper if desired. Toss with bowties. Add 1 cup reserved pasta water to make it saucier.