Olive and Sun-dried  Tomato Vegetables
Serving Suggestions
  • Wonderful for marinating salmon, chicken or steak. 

  • Use as a salad dressing or toss with steaming pasta. 

  • Amazing over sliced tomatoes, mozzarella and basil.

  • Use as a dressing for your favorite pasta salad...

  • Brush it on the top of meatloaf the last ten minutes of cooking...


  • 2 (6 ounce) cans tomato paste

  • 2 tbls chopped fresh basil

  • 1/4 c Big Sur Gourmet Roasted Tomato

  • 1 tsp crushed garlic

  • 3/4 c sun-dried tomatoes, packed in oil, drained

  • 1/2 tsp salt

  • 1 tsp white sugar

  • 1 tsp garlic salt



  1. In a blender or food processor, mix tomato paste, basil, Roasted Tomato, garlic, sun-dried tomatoes, salt, white sugar and garlic salt.

  2. Blend to the consistency of a spreadable paste.

  3. Chill in the refrigerator until serving.


  • 8 oz rotini

  • 1/2 c sliced bell pepper

  • 1/2 c red onion

  • 1/2 c sliced cucumber

  • 1/2 c bite-size broccoli florets

  • Big Sur Gourmet Roasted Tomato

  • salt and pepper to taste



  1. Cook pasta as directed on package. Rinse under cold water; drain well.

  2. Toss pasta and vegetables in a large bowl. Add Roasted Tomato ; toss gently.

  3. Salt and pepper to taste.

  4. Cover

  5. Refrigerate until ready to serve. Toss lightly before serving.


Sun-dried Tomato Spread
Roasted Tomato Pasta Salad

Roasted Tomato


  • 1/3 c Big Sur Gourmet Roasted Tomato

  • 5 oil-packed sun-dried tomatoes, drained and finely chopped

  • 2 tbls pitted small black olives, such as kalamata, halved

  • 2 tbls halved pitted green olives

  • 1/4 tsp dried thyme

  • Kosher salt for seasoning, plus 1/2 tsp

  • Freshly ground black pepper

  • 3 tbls Rideout Bistro Oils California Mission EVOO

  • 3 shallots, thinly sliced

  • 1 zucchini, ends trimmed and discarded, cut into 1/2-inch rounds

  • 1 yellow summer squash, ends trimmed and discarded, cut into 1/2-inch rounds

  • 1 small red bell pepper, cored, seeded and cut into 1/4-inch strips



  1. In a medium bowl, whisk together 1/3 c Roasted Tomato, sun-dried tomatoes, olives, and thyme. Season with salt and pepper, to taste.

  2. 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.

  3. Add the warm vegetables to the oil mixture and toss until coated.

  4. Transfer the vegetables to a serving bowl. Serve immediately.

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