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Olive and Sun-dried Tomato Vegetables

Serving Suggestions
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Wonderful for marinating salmon, chicken or steak.
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Use as a salad dressing or toss with steaming pasta.
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Amazing over sliced tomatoes, mozzarella and basil.
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Use as a dressing for your favorite pasta salad...
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Brush it on the top of meatloaf the last ten minutes of cooking...
Ingredients:
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2 (6 ounce) cans tomato paste
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2 tbls chopped fresh basil
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1/4 c Big Sur Gourmet Roasted Tomato
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1 tsp crushed garlic
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3/4 c sun-dried tomatoes, packed in oil, drained
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1/2 tsp salt
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1 tsp white sugar
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1 tsp garlic salt
Directions:
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In a blender or food processor, mix tomato paste, basil, Roasted Tomato, garlic, sun-dried tomatoes, salt, white sugar and garlic salt.
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Blend to the consistency of a spreadable paste.
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Chill in the refrigerator until serving.
Ingredients:
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8 oz rotini
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1/2 c sliced bell pepper
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1/2 c red onion
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1/2 c sliced cucumber
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1/2 c bite-size broccoli florets
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Big Sur Gourmet Roasted Tomato
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salt and pepper to taste
Directions:
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Cook pasta as directed on package. Rinse under cold water; drain well.
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Toss pasta and vegetables in a large bowl. Add Roasted Tomato ; toss gently.
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Salt and pepper to taste.
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Cover
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Refrigerate until ready to serve. Toss lightly before serving.

Sun-dried Tomato Spread

Roasted Tomato Pasta Salad
Roasted Tomato
Ingredients:
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1/3 c Big Sur Gourmet Roasted Tomato
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5 oil-packed sun-dried tomatoes, drained and finely chopped
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2 tbls pitted small black olives, such as kalamata, halved
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2 tbls halved pitted green olives
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1/4 tsp dried thyme
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Kosher salt for seasoning, plus 1/2 tsp
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Freshly ground black pepper
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3 tbls Rideout Bistro Oils California Mission EVOO
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3 shallots, thinly sliced
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1 zucchini, ends trimmed and discarded, cut into 1/2-inch rounds
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1 yellow summer squash, ends trimmed and discarded, cut into 1/2-inch rounds
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1 small red bell pepper, cored, seeded and cut into 1/4-inch strips
Directions:
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In a medium bowl, whisk together 1/3 c Roasted Tomato, sun-dried tomatoes, olives, and thyme. Season with salt and pepper, to taste.
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In a medium skillet, heat remaining 3 tablespoons of California Mission EVOO over medium-high heat. Add the shallots and cook until translucent and tender, about 2 to 3 minutes. Add the zucchini, yellow squash, red bell pepper, and 1/2 teaspoon salt. Cook, stirring frequently, for 6 to 8 minutes until the vegetables are tender.
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Add the warm vegetables to the oil mixture and toss until coated.
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Transfer the vegetables to a serving bowl. Serve immediately.