Best 11 Sun Dried Tomato Potato Crush Recipes

SUN-DRIED TOMATO SCALLOPED POTATOES

Steps:

• Place the first 6 ingredients in a food processor; cover and process until blended. In a greased 3-qt. baking dish or 13x9-in. baking pan, layer half of the potatoes, tomato mixture and cheese. Repeat layers. Pour broth over the top. , Cover and bake at 325° for 1-1/2 hours. Uncover; bake 15 minutes longer or until potatoes are tender. Let stand for 10 minutes before serving.

SUN-DRIED TOMATO POTATO CRUSH

Steps:

• Cut the potatoes into small chunks about the size of a thumb. Leave the skins on.
• Put into a pot of boiling water and boil for about 10 minutes or until tender.
• Drain the potatoes well and transfer to a large bowl.
• Add the tomatoes, oil, margarine, garlic, parsley, salt and pepper into the bowl.
• Use a potato masher to crush the potatoes and the tomatoes together and keep going until everything is combined but the potatoes are crushed rather than mashed.
• Serve.

PASTA WITH SUN-DRIED TOMATOES

Steps:

• Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
• For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
• Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

SUN-DRIED TOMATO KETCHUP

Steps:

• Puree 1/2 cup sun-dried tomatoes with 1 tablespoon of the oil from the jar, 2 tablespoons cider vinegar, 1 tablespoon brown sugar, 1/4 teaspoon each cayenne and ground ginger and 1/4 cup water until smooth.

SUN-DRIED TOMATO AND PARMESAN SPREAD

Steps:

• Place all ingredients in a food processor; cover and process until blended. Chill until serving.

SUN-DRIED-TOMATO ROASTED POTATOES

Steps:

• Preheat oven to 375 degrees.
• Place potatoes on a rimmed baking sheet. Toss with olive oil, tomato paste, salt, and rosemary sprigs.
• Roast until potatoes are golden brown in places and easily pierced with a knife, about 30 minutes.

MASHED POTATOES WITH SUN-DRIED TOMATOES

Steps:

• Place sun-dried tomatoes in small bowl. Pour enough hot water over to cover tomatoes; let stand until softened, about 5 minutes. Drain. Return tomatoes to bowl; stir in 1/4 cup Parmesan and oil.
• Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return potatoes to pot. Stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat. Add milk, half and half, 2 tablespoons butter, salt, nutmeg and pepper to potatoes. Mash until smooth.
• Butter 8x8x2-inch glass baking dish. Spread half of mashed potatoes in prepared dish. Sprinkle sun-dried tomato mixture over. Spread remaining mashed potatoes over. Sprinkle with remaining 1/4 cup Parmesan. Dot with remaining 1 tablespoon butter. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 400°F. Bake potatoes uncovered until heated through and top is golden brown, about 35 minutes (or up to 45 minutes if refrigerated).

TWICE BAKED POTATOES WITH SUN-DRIED TOMATOES

Steps:

• Preheat the oven to 350°F or 180°C.
• Bake the potatoes in the oven for about an hour, until the skins are firm and the centres are soft.
• Meanwhile, finely dice the sundried tomatoes and set aside.
• When the potatoes are cooked, remove from the oven. Halve them lengthways and scoop out the majority of the flesh with a spoon. Be very careful not to tear the skin- leave a quarter inch of flesh still in the skin to provide a firm shell.
• Lightly mash with a fork the flesh that has been removed from the skins. Mix in the mascarpone cheese and sundried tomato pesto and season with salt and pepper if desired. Stir well to mix.
• Add the grated mozzarella and diced sundried tomatoes and stir to mix.
• Scoop the filling back into the potatoes, smoothing the tops.
• Place on a foil-covered baking tray and bake for 10 minutes, until the filling is hot and beginning to turn golden.
• Serve hot!

CREAMY SUN-DRIED TOMATO FETTUCCINE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Add 1 tablespoon olive oil and cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1 cup of pasta water, and set noodles aside.
• Mix together Greek yogurt and sour cream in a small bowl.
• Meanwhile, heat remaining 3 tablespoons olive oil in a skillet over medium-high heat. Add sun-dried tomatoes and garlic and saute until fragrant, about 2 minutes. Reduce heat to medium-low and mix in diced tomatoes, sugar, and tomato paste. Stir until well combined. Whisk in yogurt mixture swiftly. You'll want to slowly add it in, but whisk fast to get it all incorporated well. Increase heat to medium-high and simmer until sauce starts to thicken, 5 to 7 minutes. Season with salt and pepper.
• Add baby spinach to sauce and cook until wilted, about 2 minutes. Add cooked fettuccine and remove skillet from heat. Toss to coat pasta with sauce. If sauce seems too thick, thin with some of the reserved pasta water, 1 tablespoon at a time. Top with crushed red pepper to taste.

SPINACH & SUN-DRIED TOMATO SWEET POTATO CRUSTED QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Poke a few slits through the skin of the sweet potato with the tip of a knife, then microwave on high for 1 minute. Let cool.
• Cut off the ends of the sweet potato, then peel. Thinly slice the sweet potato into ⅛ inch (3 mm) thick slices.
• Add the sweet potato slices to a bowl and toss with olive oil, salt, and pepper.
• Arrange the sweet potato slices in a 9-inch (23 cm) round baking dish, slightly overlapping so they cover the sides and bottom.
• Bake for 20-25 minutes, or until the potatoes are softened.
• In a medium bowl, beat the eggs, salt, and pepper. Add the milk, garlic, and sun-dried tomatoes and whisk to combine.
• Spread the spinach over the sweet potato crust. Pour in the egg mixture. Top with goat cheese crumbles.
• Bake for 30 minutes, or until the center of the dish is set and no longer jiggles.
• Cool for 10 minutes before slicing.
• Enjoy!

SUN-DRIED TOMATO MASHED POTATOES

Steps:

• Peel potatoes and cut into 1-inch pieces. In a large saucepan cover potatoes with salted water by 2 inches and simmer until tender, 10 to 15 minutes.
• While potatoes are simmering, cut tomatoes into thin strips. Drain potatoes in a colander and return to pan. With a potato masher mash potatoes with tomatoes, oil, and milk and season with salt and pepper.