Tag Archives: sun-dried tomatoes

Sun-dried Tomato Tuscan Sauce

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Yesterday we got a teaser of spring and it was wonderful. Warm, sunny and energizing. I was very happy to see the sun battling the ice. The ice and I have been on particularly bad terms this year as I slipped at the beginning of January and broke my finger. I did finally order Yak Traks, though they don’t work on very slick ice. There have been a few near splits as well so bring on spring. Sadly, I know there will be a few more snow storms but I’ll just pretend while it lasts.

As we’re still in winter, comforting food is still important. I had seen several versions of a Tuscan Parmesan sauce and thought I would do my own version and make a Sun-dried Tomato Tuscan Sauce. I had my dish with pan seared salmon and did up pan seared chicken for my husband and son. I love salmon, I could eat it every day.

While this would be perfectly delicious with pasta but I wanted to keep it lighter so I did roast potatoes and a bed of fresh baby spinach.

Technique for Sun-dried Tomato Tuscan Sauce

Because this is a relatively quick sauce, particularly if you use sun-dried tomatoes in olive oil, start cooking the chicken first. I pan seared the chicken in a large skillet before finishing it off in the oven while I made the sauce.

In the skillet that was used for the chicken add a bit more olive oil. Add the sun-dried tomatoes and cook on medium low for a few minutes. Since we moved, we no longer have our gas stove and boy do I miss that control gas gives you over electric. You have to anticipate the heat level. Once the sun-dried tomatoes have cooked for a couple of minutes, add the scallions and garlic. Cook for a further couple of minutes.

Add the white wine and let reduce for a minute. At this point start pan searing the salmon. Season with sea salt and pepper.

Add the cream to the skillet with the sun-dried tomatoes. Bring to a simmer but don’t boil.

Once the sauce starts to thicken a bit add the parsley and parmesan cheese.

When the chicken and salmon are almost finished toss in the spinach and allow it to wilt a bit.

To plate, place a handful of fresh baby spinach on the plate. Lay the salmon on the spinach and spoon the sauce over the salmon. Grate fresh parmesan over the dish and serve immediately.

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Sun-dried Tomato Tuscan Sauce

Flavours of Italy can be found in this easy and delicious sauce

Course Main Course
Cuisine Italian
Keyword Sun-dried Tomato Tuscan Sauce
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Author Our Growing Paynes

Ingredients

  • 1 Salmon fillet per person
  • 2-3 tbsp olive oil
  • 5-7 sun-dried tomatoes sliced
  • 1 scallion/spring onion sliced
  • 1-2 cloves of garlic, coarsely chopped
  • 1/2 cup white wine 4oz
  • 3/4 cup heavy cream 6oz
  • 2 tbsp chopped fresh parsley
  • 1/2 cup freshly grated parmesan
  • 1 cup fresh baby spinach
  • 1 handful of fresh baby spinach per plate
  • sea salt and pepper to taste

Instructions

  1. In a large skillet, heat up the olive oil. Add the sun-dried tomatoes and saute for a few minutes.

  2. Add the garlic and scallions. After cooking for a couple of minutes add the white wine. Simmer to reduce down about a third. Lower the heat and add the cream. Don't boil, just simmer.

  3. Start pan searing the salmon in a skillet with some olive oil so it will be done about the time the sauce is finished.

  4. As the sauce starts to thicken, add the parmesan cheese and parsley. Season the sauce with sea salt and pepper.

  5. Once the salmon nearly finished, add the cup of spinach to the sauce to wilt.

  6. To plate, add a handful of fresh baby spinach. Place the salmon on the spinach and spoon the sauce over the salmon. Grate fresh parmesan over the dish and serve immediately.

Scallops with Sun-dried Tomatoes

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We’re in the thick of summer with high heat and soup like humidity, my least favourite weather. I feel like we hibernate more in the summer than we do in the winter but the heat just saps all energy out of the body. This calls for quick and light meals such as Scallops with Sun-dried Tomatoes.

We should be getting a break in the weather this weekend. I really hope for once the weather people are correct. So often we are disappointed given how erroneous the forecast often is. Very rarely we are pleasantly surprised!

Technique for Scallops with Sun-dried Tomatoes

This recipe is low FODMAP as I use garlic scapes instead of garlic. Obviously if you don’t have to worry about garlic, use that instead as it gives more of that lovely garlic flavour.

Garlic scapes are in season at the moment and they do lend a fresh flavour to this dish.

Heat the oil to medium in a skillet. Start slowing sautéing the tomatoes to release their flavour and to soften them a bit. Keep frequently to keep it from catching. I made the error of getting distracted with something else and burnt the first batch of tomatoes.

Add the scapes and sauté for a couple of minutes before adding the lemon juice and season with sea salt and freshly ground pepper.

Meanwhile prep the scallops by dabbing them with paper towels/kitchen roll to dry them a bit. Season with sea salt and freshly ground pepper. Place into a skillet with the hot oil. Allow to cook for a few minutes until they freely come away from the skillet.

Turn over and cook the other side.

I roasted potatoes in duck fat, such a guilty pleasure! Place the scallops over a bed of greens and top with the sun-dried tomato mixture. As my husband and son don’t like seafood I marinated steak with balsamic vinegar, grilled it and served it with the sun-dried tomatoes.

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Scallops with Sun-dried Tomatoes

A flavourful Italian summer meal with garlic scapes and sun-dried tomatoes

Course Main Course
Cuisine Italian
Keyword Scallops with Sun-dried Tomatoes
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2

Ingredients

  • 8 Sea Scallops
  • 2 tbsp olive oil for scallops
  • 2 tbsp olive oil for sun-dried tomatoes
  • 1/2 cup sliced sun-dried tomatoes 1oz
  • 1/3 cup chopped garlic scapes 2oz
  • 1 tbsp lemon juice
  • sea salt and freshly ground pepper to taste

Instructions

Scallops

  1. Dab scallops with paper towel/kitchen roll to remove excess moisture. Season with sea salt and freshly ground pepper.

  2. Heat up the olive oil in a skillet. Place the scallops into the skillet. Cook on one side until the scallops freely move from the skillet. Turn and cook the other side.

Sun-dried Tomato mixture

  1. Heat the olive oil in a skillet to medium heat. Start cooking the sun-dried tomatoes. Stir frequently to keep the tomatoes from catching.

  2. After a few minutes add the garlic scapes. Sauté for a couple of minutes then add the lemon juice. Season with sea salt and freshly ground pepper to taste.

Putting it all together

  1. On a bed of greens, place the scallops. Top with the sun-dried tomato mixture and serve.