HEALTHY ROASTED GARLIC AND SUN-DRIED TOMATO SAUCE (A LIP-SMACKING RECIPE)

Sun-dried tomato and roasted garlic sauce is deliciously healthy, rich, creamy, and tangy.

With just a handful of ingredients, this recipe comes together quickly and adds the most amazing flavor to your favorite pasta, pizza, chicken, pierogies and more . Enjoy this sauce as well on any warm crusty bread or use it in sandwiches or as a dip.

No matter how you eat it, you’re sure to LOVE how versatile this sauce is.You might want to just make a double batch. It’ll go quickly.

Best of all, it’s packed with vitamins, minerals and antioxidants.

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INGREDIENTS (makes a little more than 1 Cup of sauce)

-1 Cup Sun-Dried Tomatoes
-5 Roasted garlic cloves (see below for instructions)
-1 Tsp Dried Oregano
-1 Tsp Dried Thyme
-1/2 Tsp crushed red pepper flakes (optional but add a little kick in the sauce)
-1/2 Tsp Sea salt
-1/4 Tsp Cracked Black Pepper
-1 cup Olive oil (Extra virgin or Light)

METHOD

- In a heat proof bowl, soak sun-dried tomatoes in hot water for 30mins to an hour to rehydrate it
- Drain and blot dry.
- In a blender or food processor, add the rehydrated tomatoes and rest of the ingredients.
- Blend or process all the ingredients for a few seconds until smooth (Pulse until well blended).
- Give the sauce a good stir to mix the tomatoes well with the oil.
- Use immediately or store in an air tight container and refrigerate (tastes even better the next day).

TIPS:
- Soaking the sun dried tomatoes in warm or boiling water shortens the soaking time, but if you are not in a hurry you can leave it in the refrigerator overnight.
- Rehydrated tomatoes can easily be pierced with a fork.
- The liquid used to rehydrate the tomatoes contains vitamins and may be used in cooking
- Refrigerate the sauce for up to 2 weeks in an airtight container OR in the freezer for 3-4 months.
- Just note that when it is refrigerated, the sauce will solidify so you’ll want to keep it out an hour before using or serving.
- When using as a pasta sauce, add a little of the pasta cooking water to thin the sauce.

HOW TO ROAST GARLIC

-Peel and discard the papery outer layers of the whole garlic bulb.-Leave the skins of the individual cloves of garlic intact
-Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.
-Drizzle a few teaspoons of olive oil over each exposed head, and use your fingers to rub the olive oil over the exposed garlic cloves.
-Season with salt and pepper
-Bake at 400°F (205°C) for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed with a spoon.
-Leave to cool completely before using.

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