Sun Dried Tomato Sauce (Printable)

Velvety sun-dried tomato sauce with garlic, herbs, and olive oil—ready in minutes for pasta, pizza, or grilled dishes.

# What You Need:

→ Vegetables & Aromatics

01 - 1 cup sun-dried tomatoes packed in oil, drained
02 - 2 cloves garlic, minced
03 - 1 small shallot, minced

→ Liquids

04 - 1/2 cup vegetable broth
05 - 1/4 cup extra-virgin olive oil

→ Seasonings

06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried basil
08 - 1/2 teaspoon red pepper flakes (optional)
09 - Salt and black pepper, to taste

→ Finishing Touches

10 - 2 tablespoons freshly grated Parmesan cheese (optional)
11 - 1 tablespoon fresh lemon juice

# How to Make It:

01 - Drain the sun-dried tomatoes from their oil and place them into a food processor or blender. Set aside while you prepare the aromatics.
02 - Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the minced shallot and garlic, sautéing for 2 to 3 minutes until fragrant and translucent. Be careful not to brown the garlic.
03 - Transfer the sautéed shallot and garlic to the food processor with the sun-dried tomatoes. Add the remaining olive oil, vegetable broth, dried oregano, dried basil, red pepper flakes, and fresh lemon juice. Blend until smooth, scraping down the sides as needed to ensure an even consistency.
04 - Taste the blended sauce and season with salt and black pepper as needed. For extra creaminess and depth, blend in the freshly grated Parmesan cheese until fully incorporated.
05 - Serve warm tossed with pasta, spread onto pizza, spooned over grilled meats and roasted vegetables, or alongside crusty bread as a dipping condiment.

# Expert Tips:

01 -
  • It comes together in under 30 minutes with pantry staples you probably already have.
  • The deep, concentrated tomato flavor tastes like something that simmered all afternoon.
  • It is wildly versatile: toss it with pasta, swipe it on a sandwich, or spoon it over roasted vegetables.
02 -
  • Do not skip draining the oil from the sun-dried tomatoes or the sauce will be greasy instead of luscious.
  • If the sauce seems too thick, add vegetable broth one tablespoon at a time until it reaches the consistency you want.
03 -
  • Let the sauce rest for fifteen minutes after blending so the dried herbs fully hydrate and the flavors marry.
  • A tiny pinch of sugar can rescue a batch if your sun-dried tomatoes taste overly acidic or sharp.

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