Rideout Bistro Oils, Big Sur Gourmet, olive oil, balsamic vinegar
Olive and Sun-dried  Tomato Vegetables
Rideout Bistro Oils, Big Sur Gourmet, olive oil, balsamic vinegar
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...

Ingredients:

  • 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

 

Directions:

  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.

Ingredients:

  • 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

 

Directions:

  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.

 

Rideout Bistro Oils, Big Sur Gourmet, olive oil, balsamic vinegar
Sun-dried Tomato Spread
Rideout Bistro Oils, Big Sur Gourmet, olive oil, balsamic vinegar
Roasted Tomato Pasta Salad

Roasted Tomato

Ingredients:

  • 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

 

Directions:

  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.