Sun Dried Tomato Sauce brings a rich, tangy depth to dishes, made from tomatoes dried naturally to concentrate their flavor. The taste is bold and slightly sweet, with a hint of smokiness and a touch of heat from chili flakes.
This sauce stands out by blending dried herbs and fresh garlic with olive oil, creating an aromatic and flavorful addition to many meals.
Rooted in Mediterranean culinary traditions, sun-dried tomatoes have been enjoyed for centuries as a way to preserve summer’s bounty.
I’m excited to share a clear, step-by-step guide on how to make this vibrant Sun Dried Tomato Sauce from scratch.
Why This Recipe Is A Must-Try?
This Sun Dried Tomato Sauce is a must-try because it transforms simple ingredients into a deeply flavorful sauce that elevates everyday meals.
The intense, concentrated taste of sun-dried tomatoes combined with fragrant herbs and garlic creates a unique, vibrant flavor that can brighten pasta, sandwiches, or roasted veggies.
Sun Dried Tomato Sauce easy to make, stores well, and adds a gourmet touch without requiring complicated techniques.
For anyone who loves discovering new tastes and enhancing dishes naturally, this sauce offers a delicious way to bring Mediterranean warmth and richness to the table.
How To Prepare Sun Dried Tomato Sauce?
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Course: Main Course / Sauce
Difficulty: Easy
Cuisine: Italian
Calories: Approximately 200 calories per serving
Yield: 4 people
Kitchen Utensils
- Small saucepan or skillet
- Stirring spoon
- Knife and chopping board
- Measuring spoons
- Mixing bowl
Ingredients
- 3 ounces sun-dried tomatoes, roughly chopped
- 2 tablespoons tomato paste
- ¾ cup olive oil
- 2 cloves garlic, finely chopped
- ½ teaspoon dried red chili flakes (adjust to taste)
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- 1 tablespoon fresh parsley, chopped (for garnish)
How To Make Sun-Dried Tomato Sauce
Step 1:
Start by preparing your ingredients. Roughly chop the sun-dried tomatoes and finely chop the garlic. If your sun-dried tomatoes are especially dry or tough, soak them in warm water for 5 minutes, then drain before chopping.
Step 2:
In a small saucepan or skillet, heat the olive oil over medium heat. Once warm, add the chopped garlic. Sauté gently for about 30 seconds until fragrant—avoid browning the garlic to keep it from turning bitter.
Step 3:
Stir in the tomato paste and chopped sun-dried tomatoes. Cook for 1–2 minutes, stirring continuously, so the tomato paste blends into the oil and starts to deepen in color.
Step 4:
Add the chili flakes, dried thyme, rosemary, oregano, basil, black pepper, and salt. Stir well to combine. Let the sauce simmer on low heat for another 2–3 minutes to allow the flavors to infuse. Stir occasionally.
Step 5:
Taste the sauce and adjust the seasoning if needed. If you prefer a smoother sauce, you can blend it briefly using an immersion blender or in a regular blender. For a more rustic texture, leave it as is.
Step 6:
Remove the pan from heat and garnish with freshly chopped parsley. Let it cool slightly before serving. This sauce is perfect over pasta, grilled meats, or as a spread on toasted bread.
Special Note
Sun dried tomato sauce is incredibly flexible! If you’re looking to cut down on the richness, you can skip the cream or substitute it with a plant-based option like coconut cream or cashew cream.
Additionally, if you prefer a smoother consistency, add more vegetable broth until you reach the desired thickness. You can also swap out olive oil for avocado oil for a lighter flavor.
Why My Recipe Works
My Sun Dried Tomato Sauce works because it balances rich, concentrated flavors with the right amount of olive oil and herbs to create a harmonious and deeply satisfying sauce.
The slow cooking of garlic and tomato paste in olive oil releases their aromas without overpowering the sun-dried tomatoes, allowing their natural sweetness and tang to shine.
The carefully measured spices and chili flakes add just enough warmth and complexity without overwhelming the palate.
This method brings out the best qualities of each ingredient, resulting in a sauce that is flavorful, smooth, and well-rounded every time. Simple steps and quality ingredients make all the difference here.
Serving Suggestions
I love pairing this sun dried tomato sauce with so many different dishes! Here are a few ideas for you to try:
➤ Pasta: Toss the sauce with your favorite pasta (spaghetti, penne, or fusilli works great). It’s perfect for a weeknight dinner or a special meal.
➤ Pizza: Spread it on your pizza dough before adding your toppings for a Mediterranean twist.
➤ Grilled Vegetables: Drizzle this sauce over grilled vegetables like zucchini, bell peppers, and eggplant for an added flavor kick.
➤ Sandwiches or Wraps: Use it as a spread on sandwiches, wraps, or paninis for a tangy, savory bite.
➤ Dipping Sauce: Serve it as a dip for breadsticks, crusty bread, or even roasted potatoes.
Tips For Making The Perfect Sun Dried Tomato Sauce
1. Use oil-packed sun-dried tomatoes: For the richest flavor and smoother texture, opt for sun-dried tomatoes packed in oil. This adds depth and a subtle richness to the sauce.
2. Balance with cream or coconut milk: If you want a creamy sauce, a splash of heavy cream or coconut milk can make the sauce velvety. Adjust the amount for a lighter or richer consistency.
3. Infuse flavors with garlic and herbs: Sauté garlic until fragrant, and consider adding herbs like thyme or oregano for extra Italian flavor.
4. Add a pinch of sugar: If the sun-dried tomatoes are too tangy, a small pinch of sugar can balance the acidity and enhance the overall flavor profile.
5. Make it ahead: This sauce keeps well in the fridge for up to 5 days. Make a double batch to use on pastas, sandwiches, or as a dipping sauce throughout the week!
Proper Storage
To store this sun dried tomato sauce properly, let it cool completely after cooking. Transfer it to an airtight container and keep it in the refrigerator.
It will stay fresh for up to one week. For longer storage, you can freeze the sauce in small portions using freezer-safe containers or ice cube trays this way, you can thaw just what you need.
When reheating, do so gently on the stove or in the microwave to preserve the flavors and texture. Proper storage helps maintain the sauce’s vibrant taste and quality.
FAQs
Can I use dried sun-dried tomatoes instead of those packed in oil?
Yes, you can use dried sun-dried tomatoes. Just be sure to soak them in warm water for about 10-15 minutes until they soften before using them in the recipe.
How long will the sun-dried tomato sauce last in the fridge?
The sauce can be stored in an airtight container in the fridge for up to 1 week. Be sure to let it cool completely before refrigerating.
Can I freeze sun-dried tomato sauce for later use?
Yes, you can freeze the sauce for up to 3 months. Simply let it cool, transfer it to a freezer-safe container, and thaw it when needed.
Can I make this sauce spicier?
Absolutely! If you prefer a spicier sauce, you can add more red pepper flakes or even fresh chili peppers to the mixture for an extra kick.
What can I serve this sun-dried tomato sauce with?
This sauce is extremely versatile! You can serve it with pasta, pizza, grilled vegetables, sandwiches, or as a dip for breadsticks or roasted potatoes. The options are endless!
Conclusion
This amazing, tasty sun dried tomato sauce is something everyone will enjoy. The bold flavors and rich texture make it a standout addition to many dishes.
I was inspired to create and share this sun dried tomato sauce with you because it brings such wonderful depth and warmth to meals. I truly hope you give it a try soon and experience how delicious it is.
When you do, I’d love to hear how much you enjoyed the taste and how sun dried tomato sauce transformed your cooking!
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Sun Dried Tomato Sauce
Equipment
- Small saucepan or skillet
- Stirring spoon
- Knife and chopping board
- Measuring spoons
- Mixing bowl
Ingredients
- 3 ounces sun-dried tomatoes roughly chopped
- 2 tablespoons tomato paste
- ¾ cup olive oil
- 2 cloves garlic finely chopped
- ½ teaspoon dried red chili flakes adjust to taste
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- 1 tablespoon fresh parsley chopped (for garnish)
Instructions
Step 1:
- Start by preparing your ingredients. Roughly chop the sun-dried tomatoes and finely chop the garlic. If your sun-dried tomatoes are especially dry or tough, soak them in warm water for 5 minutes, then drain before chopping.
Step 2:
- In a small saucepan or skillet, heat the olive oil over medium heat. Once warm, add the chopped garlic. Sauté gently for about 30 seconds until fragrant—avoid browning the garlic to keep it from turning bitter.
Step 3:
- Stir in the tomato paste and chopped sun-dried tomatoes. Cook for 1–2 minutes, stirring continuously, so the tomato paste blends into the oil and starts to deepen in color.
Step 4:
- Add the chili flakes, dried thyme, rosemary, oregano, basil, black pepper, and salt. Stir well to combine. Let the sauce simmer on low heat for another 2–3 minutes to allow the flavors to infuse. Stir occasionally.
Step 5:
- Taste the sauce and adjust the seasoning if needed. If you prefer a smoother sauce, you can blend it briefly using an immersion blender or in a regular blender. For a more rustic texture, leave it as is.
Step 6:
- Remove the pan from heat and garnish with freshly chopped parsley. Let it cool slightly before serving. This sauce is perfect over pasta, grilled meats, or as a spread on toasted bread.