Quick Sun-Dried Tomato Sauce
Wanting to create a simple sauce that would provide a boost of flavor and richness to quick-cooking chicken breast cutlets, we found inspiration in the classic Spanish sauce romesco. We started with a base of oil-toasted bread and nuts, which added richness and texture. To keep things simple, we then added a combination of boldly flavored jarred and no-cook ingredients to build up the sauce. A final addition of herbs and spices created a complex flavored sauce that could be made in about 5 minutes.
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Preheat: ° | Yield: 1 cup | |
Prep: 0:03 | Wait: 0:00 | Cook: 0:03 |
Ingredients
- ½ slice hearty white sandwich bread, cut into 1/2-inch pieces
- ¼ cup pine nuts
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, sliced thin
- 1 small tomato, cored and cut into 1/2-inch pieces
- ½ cup oil-packed sun-dried tomatoes, rinsed
- 2 tablespoons coarsely chopped fresh basil
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt
Directions
- Heat bread, pine nuts, and 1 tablespoon oil in 12-inch skillet over medium heat; cook, stirring constantly, until bread and pine nuts are lightly toasted, 2 1/2 to 3 minutes.
- Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Transfer bread mixture to food processor and pulse until coarsely chopped, about 5 pulses.
- Add tomato, sun-dried tomatoes, basil, vinegar, salt, and remaining 1 tablespoon oil to processor. Pulse until finely chopped, 5 to 8 pulses.
- Transfer to bowl and let stand, at least 10 minutes.
Notes
Sauce can be prepared up to 2 days in advance and refrigerated in airtight container.
See also:
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