P.O. Box 432 Traverse City, MI 49685 231.947.2141 glit@glit.com Tomato Recipes

Tomato Recipes

Here are recipes for our delicious and flavorful READY-TO-EAT sun-dried tomatoes. There is no reconstitution needed, they are ready to use right out of the package.

Featured Recipes:
 
 Tiffany's Risotto
 Sun-dried Tomato/ Olive Oil Dip
 Sun-dried Tomato Biscuits
 Sun-dried Tomato Humus
 Grilled Cheese Sandwich with Sun-dried Tomato
 Mimi's Spagetti Casserole
 Sun-dried Tomato Pesto
Emi's Pasta with Chicken and Sun-Dried Tomatoes
Tiffany's Risotto
This recipe was given to us by Les and Tif in Australia. It can be made with either sun-dried tomatoes or sun-dried red peppers. (Or Capsicums as they are called "Down Under") We subsitituted 1 cup morel mushrooms and it was excellent.

1/4 cup	Olive Oil
1 1/2 cups	Arborio Rice
3 14oz cans	Vegetable Broth
1/4 cup	White Wine
1	Onion, Chopped
2 cloves	Garlic, Chopped
2 cups	Mushrooms, slice finely
1 cup	Great Lakes' Sun Dried Tomatoes, sliced finely
Sprinkle	Parmesan Cheese and Cracked Pepper

Chop Mushrooms, fry in 1Tbs of oil on medium heat until cooked through and set aside. In large frypan, fry the rest of oil, garlic, onion and sun-dried tomatoes until onion is soft. Add rice, stir. Add the wine and one can of broth. Stir and let simmer on low heat for approx. 30 minutes, stirring occasionally. Add more stock as the rice absorbs it. (You may not need all of the broth.) Serve scattered with parmesan and cracked pepper. Return to top

Sun-dried Tomato Olive Oil Dip
Ingredients:

1/2 cup	Great Lakes' Sun-Dried Tomatoes, chopped
3 teaspoons	Basil
2 Tablespoons	Garlic, chopped
1/3 cup	Balsamic Vinegar
1 cup	Olive Oil
1 teaspoon	Sugar
1/2 teaspoon	Salt
1/4 teaspoon	Cracked Pepper

Combine ingredients and allow to rest for 1 or 2 days.   Serve with bread.  Return to top

Sun-dried Tomato Biscuits
Ingredients:

3 1/2 cups	Unbleached All Purpose Flour, sifted
4 teaspoons	Baking Powder
1 teaspoon	Salt
1 stick (1/2 cup)	Butter, frozen
1 1/2 cups	Milk
1 cup	Great Lakes' Sun-dried Tomatoes, chopped
2 tablespoons	Parmesan Cheese, grated

Preheat oven to 400 degrees. Sift together the flour, baking powder and salt. Grate butter into the flour mixture. Mix lightly with fingers to mix through the flour - leaving small lumps.

Mix in milk to form a sticky dough. Turn dough on to a lightly floured board and knead a few times to make a smooth ball. Divide in half. Roll out half to 8 x 12 inches or into a 10 inch square. Sprinkle tomatoes and cheese over the dough. Roll out the remaining dough to same size and fit over top. Trim any uneven edges, Cut dough into 2 inch squares. Place on ungreased baking sheets. Bake 12 - 15 minutes, until golden. Serve warm. Yield 24 biscuits. Return to top

Sun-dried Tomato Humus
Ingredients:

15 oz. can	Chick Peas, drained
1/2 cup	Great Lakes' Sun-dried Tomatoes
4 cloves	Garlic
1/3 cup	Olive Oil
7 tsp.	Lemon Juice
4 tsp.	Tahini
2 tsp.	Soy Sauce
1/8 tsp.	Cayenne Pepper

Blend ingredients together in a food processor until finely pureed.   Serve with pita bread, bagels or crackers. Yields 2 cups. Return to top

Grilled Cheese with Sun-dried Tomatoes
Ingredients:

2 slices	Bread
2-3 slices	Your Favorite Cheese
3 halves	Great Lakes' Sun-dried Tomatoes, julienne sliced
	Butter or Margarine

Lightly spread butter or margarine on one side of the bread. Place one slice of bread, butter side down, in a pre-heated skillet at med-high heat. Lay cheese on bread and top with sun-dried tomatoes and any additional toppings, such as sliced red onions and alfalfa sprouts. Place the other slice of bread on top, butter side up. Grill for 3 minutes per side or until golden brown. Return to top

Mimi's Spaghetti Casserole
Ingredients:

1 inch ring measure	Thin Spaghetti, cooked until almost done
1/3 cup	Great Lakes' Sun-dried Tomatoes, chopped
2	Eggs
1/4 cup	Green Pepper, chopped
1/4 cup	Onion, chopped
1/8 tsp.	Ground Black Pepper
2 cups	Sharp Cheddar Cheese, shredded
2 1/2 cups	Milk
	Paprika

In a greased 2 quart casserole, break the eggs and beat with a fork. Add all ingredients except milk and paprika. Mix together gently and stir in milk. Sprinkle paprika on top. Bake at 325 degrees for one hour or until set in the middle. Serve this casserole as an entree or as a side dish . Leftovers reheat well in microwave but are also excellent served cold on hot summer days. Return to top

Sun-dried Tomato Pesto
Ingredients:

1 1/2 cups (2.25 oz)	Fresh Basil Leaves
1/2 cup (3.0 oz)	Great Lakes' Sun-dried Tomatoes
1 cup	Great Lakes' Pinenuts
4	Garlic Cloves
1 cup	Olive Oil
1 cup	Freshly Grated Parmesan Cheese
1/8 tsp.	Pepper

Blend basil, tomato, pinenuts, garlic, and pepper in a food processor. Pour in olive oil. Blend in cheese. Return to top

Emi's Pasta with Chicken and Sun-Dried Tomatoes

Ingredients:

4	Boneless, skinless chicken breast
1/4 cup	Flour
3 tbsp.	Extra virgin olive oil
1/4 cup (2 oz)	Pinenut kernels
4	Cloves garlic, thinly sliced
1	Small onion, diced
1 cup (2 oz)	GREAT LAKES Sun-Dried Tomatoes, sliced
2 tsp.	Capers
3 tbsp.	Black or greek olives, chopped
4	Marinated artichoke hearts, diced
2 tbsp	Parsley, chopped
1/4 tsp.	Oregano
1/4 tsp.	Basil
to taste	Freshly ground pepper
2 cups	Chicken broth
1 lb.	Linguini, prepared as directed on pkg.
to taste	Grated parmesan cheese

Roast pinenuts at 400 degrees for 8-10 minutes. Shake the pan a few times to prevent burning. Dredge chicken in flour. Heat olive oil in a skillet and add
the dredged chicken. Cook each side until golden brown. Set chicken aside and keep warm. Sauté garlic and onions until tender. Stir sun-dried tomatoes,
capers, olives, artichokes, parsley, and pine nuts into skillet. Add oregano, basil and ground pepper. Pour in chicken broth and bring to a slow boil,
stirring occasionally. Add chicken breasts and continue to cook for 30 more seconds. Serve over linguini and sprinkle with Parmesan cheese. Yield: 4 servings
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