18 Flavorful Recipes with Sun-Dried Tomatoes in Oil Delight

Sun-dried tomatoes in oil are like little flavor bombs—intense, sweet, and oh-so-versatile! Whether you’re whipping up a quick weeknight pasta, tossing together a vibrant salad, or craving a cozy baked dish, these ruby-red gems add a punch of umami to every bite. Ready to elevate your cooking game? Dive into these 18 irresistible recipes that make the most of this pantry superstar. Let’s get saucy!

Sun-Dried Tomato and Basil Pesto Pasta

This vibrant pesto pasta is bursting with Mediterranean flavors—creamy, tangy, and ready in just 20 minutes!

Ingredients:

• 12 oz dried pasta (penne or fusilli work great)
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1/2 cup fresh basil leaves, packed
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 cloves garlic, minced
• 1/3 cup extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, pulse sun-dried tomatoes, basil, Parmesan, pine nuts, garlic, salt, and black pepper in a food processor until roughly chopped.
3. With the processor running, slowly drizzle in olive oil until a chunky pesto forms.
4. Toss hot pasta with the pesto, adding reserved pasta water 1 tbsp at a time until saucy.

The sun-dried tomatoes add a chewy texture and deep umami flavor that makes this pesto unforgettable. Tip: Toast the pine nuts in a dry skillet for 2 minutes first to amplify their nutty richness!

Grilled Chicken with Sun-Dried Tomato Cream Sauce

This juicy grilled chicken gets a luxurious upgrade with a velvety sun-dried tomato cream sauce—rich, tangy, and ready in under 30 minutes!

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chopped sun-dried tomatoes (oil-packed)
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh basil

Instructions:

1. Prep the chicken: Rub chicken breasts with olive oil, then season evenly with garlic powder, salt, and black pepper.
2. Grill: Heat a grill or grill pan over medium-high. Cook chicken for 6–7 minutes per side until internal temperature reaches 165°F. Transfer to a plate.
3. Make the sauce: In the same pan, sauté sun-dried tomatoes and minced garlic for 1 minute. Pour in heavy cream and simmer for 3–4 minutes until slightly thickened. Stir in Parmesan until melted.
4. Finish: Slice chicken, drizzle with sauce, and garnish with fresh basil.

The sun-dried tomatoes add a sweet-tart punch that balances the creamy sauce perfectly—no one will guess it’s this simple!

Tip: For extra flavor, use the oil from the sun-dried tomato jar to sear the chicken.

Sun-Dried Tomato and Spinach Stuffed Mushrooms

These bite-sized beauties pack a punch with tangy sun-dried tomatoes and earthy spinach, all nestled in tender mushroom caps—perfect for your next party spread.

Ingredients:

• 20 large cremini mushrooms (about 1.5 inches wide), stems removed and reserved
• 2 tbsp olive oil, divided
• 1/4 cup finely chopped sun-dried tomatoes (oil-packed, drained)
• 1 cup fresh spinach, finely chopped
• 1/4 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Brush mushroom caps with 1 tbsp olive oil and place hollow-side up on the sheet.
3. Finely chop reserved mushroom stems. Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add chopped stems, sun-dried tomatoes, and spinach; cook for 3 minutes until spinach wilts.
4. Remove skillet from heat. Stir in cream cheese, Parmesan, garlic powder, salt, and pepper until fully combined.
5. Spoon filling evenly into mushroom caps, pressing lightly to pack. Bake for 18–20 minutes until mushrooms are tender and tops are lightly golden.

The creamy, umami-rich filling contrasts beautifully with the meaty mushroom base—these disappear fast, so make extras!

Tip: For a crispier top, broil for 1–2 minutes at the end (watch closely!).

Sun-Dried Tomato and Goat Cheese Tart

This savory tart is a showstopper with its tangy goat cheese, sweet sun-dried tomatoes, and buttery crust—perfect for brunch or a light dinner.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 4 oz goat cheese, softened
• 1/4 cup sun-dried tomatoes (oil-packed), drained and chopped
• 1 tbsp olive oil (from the sun-dried tomato jar)
• 1 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Unfold the puff pastry onto a parchment-lined baking sheet and lightly prick the center with a fork, leaving a 1-inch border untouched.
2. In a small bowl, mix the goat cheese, olive oil, thyme, salt, and black pepper until smooth. Spread evenly over the pastry within the scored border.
3. Scatter the sun-dried tomatoes over the goat cheese mixture. Fold the edges of the pastry inward to create a rustic crust, then brush the edges with the beaten egg.
4. Bake for 20–25 minutes until the crust is puffed and golden. Let cool for 5 minutes before slicing.

The contrast of creamy goat cheese and chewy sun-dried tomatoes makes every bite irresistible, while the flaky crust adds just the right crunch.

Tip: For extra flavor, drizzle with a touch of balsamic glaze before serving.

Sun-Dried Tomato and Olive Tapenade

This bold, briny tapenade is a flavor powerhouse—perfect for spreading on crostini, swirling into pasta, or spooning over grilled chicken.

Ingredients:

• 1 cup pitted Kalamata olives
• ½ cup oil-packed sun-dried tomatoes, drained
• 2 tbsp capers, drained
• 2 cloves garlic, minced
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• ½ tsp freshly ground black pepper
• ¼ tsp red pepper flakes (optional)

Instructions:

1. In a food processor, pulse the olives, sun-dried tomatoes, capers, and garlic until roughly chopped (about 5 pulses).
2. Add the olive oil, lemon juice, black pepper, and red pepper flakes (if using). Pulse 3–4 more times until the mixture is chunky but cohesive—don’t overblend!
3. Transfer to a bowl and let sit for 10 minutes to let the flavors meld. Taste and adjust salt (it likely won’t need any, thanks to the briny olives and capers).

The magic here? The sun-dried tomatoes add a sweet depth that balances the olives’ saltiness, making it way more complex than your average spread.

Tip: For a smoother texture, blend longer, or stir in 1 tbsp of water if it feels too thick.

Sun-Dried Tomato and Feta Stuffed Chicken Breast

This Sun-Dried Tomato and Feta Stuffed Chicken Breast is a showstopper—juicy, flavorful, and packed with Mediterranean flair. It’s easier than it looks, and the filling adds a tangy, creamy punch in every bite.

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
• 2 tbsp chopped fresh basil
• 1 tbsp olive oil (plus extra for drizzling)
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix feta cheese, sun-dried tomatoes, fresh basil, 1 tbsp olive oil, garlic powder, salt, and black pepper.
3. Slice a pocket into the side of each chicken breast, being careful not to cut through completely. Stuff evenly with the feta mixture and secure with toothpicks.
4. Drizzle chicken lightly with olive oil and bake for 25–30 minutes, until internal temperature reaches 165°F and the top is golden.
5. Let rest 5 minutes before slicing to keep the filling intact.

The sun-dried tomatoes and feta melt into a savory, briny filling that pairs perfectly with the tender chicken—no sauce needed!

Tip: For extra flavor, spoon a bit of the sun-dried tomato oil over the chicken before baking.

Sun-Dried Tomato and Artichoke Flatbread

This Mediterranean-inspired flatbread is a flavor-packed crowd-pleaser, with tangy sun-dried tomatoes, briny artichokes, and melty cheese on crispy crust.

Ingredients:

• 1 lb store-bought pizza dough, room temperature
• 1/4 cup sun-dried tomatoes in oil, drained and chopped
• 1/2 cup marinated artichoke hearts, drained and roughly chopped
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil (plus extra for drizzling)
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat oven to 425°F. Lightly grease a baking sheet or line with parchment paper.
2. On a floured surface, stretch pizza dough into a 12-inch oval or rectangle. Transfer to baking sheet and brush with 2 tbsp olive oil.
3. Sprinkle mozzarella evenly over dough, leaving a 1/2-inch border. Top with sun-dried tomatoes and artichokes, then sprinkle with Parmesan, 1 tsp oregano, 1/2 tsp garlic powder, 1/4 tsp red pepper flakes, and a pinch each of salt and black pepper.
4. Bake for 18-20 minutes until crust is golden and cheese bubbles. Let cool 2 minutes, then garnish with fresh basil and a drizzle of oil.

The contrast of crispy edges, gooey cheese, and bright toppings makes this flatbread equally great for weeknights or casual entertaining.

Tip: For extra flavor, use the oil from the sun-dried tomatoes to brush the crust.

Sun-Dried Tomato and Arugula Salad with Balsamic Glaze

This sun-dried tomato and arugula salad is a vibrant mix of peppery greens, sweet tomatoes, and tangy balsamic glaze—perfect for a quick lunch or a standout side dish.

• 5 oz baby arugula
• 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
• 1/4 cup shaved Parmesan cheese
• 1/4 cup toasted pine nuts
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze, plus extra for drizzling
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper

1. In a large bowl, toss the arugula with sun-dried tomatoes, Parmesan, and pine nuts.
2. Drizzle with olive oil and 1 tbsp balsamic glaze, then sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Gently toss to coat.
3. Transfer to a serving platter and finish with an extra drizzle of balsamic glaze.

The contrast of the crisp arugula, chewy tomatoes, and nutty Parmesan makes every bite exciting—plus, it comes together in just 10 minutes!

Tip: For extra richness, swap the pine nuts with candied walnuts or crumbled goat cheese.

Sun-Dried Tomato and Parmesan Risotto

This creamy risotto is packed with bold sun-dried tomato flavor and nutty Parmesan, making it a comforting yet elegant dish that’s easier to master than you think.

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine (like Pinot Grigio)
• 1/3 cup chopped oil-packed sun-dried tomatoes, plus 1 tbsp of their oil
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh basil (optional, for garnish)

Instructions:

1. Heat broth in a saucepan over low heat; keep warm.
2. In a large skillet, heat olive oil and sun-dried tomato oil over medium heat. Add onion and cook for 3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
3. Add Arborio rice, stirring to coat in oil, and toast for 1 minute. Pour in white wine and cook, stirring, until mostly absorbed.
4. Add 1/2 cup warm broth to the rice, stirring frequently until absorbed. Repeat, adding broth in 1/2-cup increments and stirring constantly, until rice is al dente (about 20 minutes total).
5. Stir in sun-dried tomatoes, Parmesan, butter, salt, and pepper. Cook for 1 more minute until creamy. Garnish with fresh basil if using.

The trick to this risotto’s luscious texture? Toasting the rice first and stirring in that sun-dried tomato oil—it adds a rich, savory depth you’ll love.

Tip: For extra tang, finish with a squeeze of lemon juice or a sprinkle of lemon zest.

Sun-Dried Tomato and Garlic Hummus

This vibrant hummus packs a punch with tangy sun-dried tomatoes and roasted garlic, perfect for dipping or spreading on sandwiches.

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/3 cup sun-dried tomatoes (oil-packed, drained)
• 3 cloves roasted garlic
• 1/4 cup tahini
• 3 tbsp extra-virgin olive oil (plus extra for drizzling)
• 2 tbsp lemon juice
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2-3 tbsp water (as needed for consistency)

Instructions:

1. In a food processor, combine chickpeas, sun-dried tomatoes, roasted garlic, tahini, 3 tbsp olive oil, lemon juice, 1/2 tsp cumin, and 1/2 tsp salt. Blend until mostly smooth.
2. With the processor running, slowly add 2-3 tbsp water, 1 tbsp at a time, until the hummus reaches your desired creaminess.
3. Transfer to a bowl, drizzle with extra olive oil, and serve with pita or veggies.

The sun-dried tomatoes add a chewy texture and deep umami flavor that pairs beautifully with the smoky roasted garlic.

Tip: For extra richness, reserve a few chickpeas and sun-dried tomatoes to garnish the top before serving.

Sun-Dried Tomato and Basil Quiche

This savory quiche is bursting with Mediterranean flavors—sun-dried tomatoes and fresh basil add a vibrant punch to every creamy, custardy bite.

Ingredients:

• 1 refrigerated pie crust (9-inch)
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chopped sun-dried tomatoes (oil-packed, drained)
• 1/4 cup fresh basil, thinly sliced
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Unroll the pie crust and press it into a 9-inch pie dish, crimping the edges. Prick the bottom with a fork and blind bake for 10 minutes. Remove from oven and let cool slightly.
2. In a large bowl, whisk together the eggs, heavy cream, milk, salt, and black pepper until smooth.
3. Scatter the sun-dried tomatoes, basil, mozzarella, and Parmesan evenly over the pre-baked crust. Pour the egg mixture over the top.
4. Bake for 35–40 minutes, until the center is set and the top is lightly golden. Let rest for 10 minutes before slicing.

The sun-dried tomatoes lend a tangy sweetness that balances perfectly with the rich custard and herbaceous basil—no soggy crust here, thanks to pre-baking!

Tip: For extra flavor, drizzle a bit of the sun-dried tomato oil over the quiche before serving.

Sun-Dried Tomato and Pesto Stuffed Shells

These cheesy, herby stuffed shells are a crowd-pleaser, with sun-dried tomatoes and pesto adding a punch of flavor to every bite.

Ingredients:

• 20 jumbo pasta shells
• 1 (15 oz) container ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1/3 cup chopped sun-dried tomatoes (oil-packed, drained)
• 1/4 cup basil pesto
• 1 large egg
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package directions until al dente. Drain and set aside.
2. In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, sun-dried tomatoes, pesto, egg, garlic powder, salt, and black pepper until combined.
3. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Fill each shell with about 1 tbsp of the ricotta mixture and arrange them seam-side up in the dish.
4. Pour remaining 1 cup marinara sauce over the shells, then sprinkle with remaining 1/2 cup mozzarella.
5. Bake uncovered for 25 minutes until bubbly and cheese is lightly browned. Let cool 5 minutes before serving.

The sun-dried tomatoes add a sweet-tangy depth that balances perfectly with the creamy pesto filling—no one will guess how simple these are to make!

Tip: For extra richness, drizzle a little of the sun-dried tomato oil over the shells before baking.

Sun-Dried Tomato and Sausage Pizza

This hearty pizza combines savory Italian sausage with the rich, tangy punch of sun-dried tomatoes—perfect for a cozy weeknight dinner that feels special.

Ingredients

• 1 lb store-bought pizza dough (or homemade)
• 1/2 cup marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 lb Italian sausage (casings removed)
• 1/3 cup oil-packed sun-dried tomatoes, drained and sliced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Fresh basil leaves, for garnish

Instructions

1. Preheat oven to 475°F. Roll out pizza dough on a floured surface to a 12-inch round, then transfer to a greased baking sheet or pizza stone.
2. In a skillet over medium heat, cook Italian sausage, breaking it into crumbles, until browned (5–6 minutes). Drain excess fat.
3. Brush dough with 1 tbsp olive oil, then spread marinara sauce evenly over it. Sprinkle with 1 tsp dried oregano and 1/2 tsp red pepper flakes (if using).
4. Top with mozzarella, cooked sausage, sun-dried tomatoes, and Parmesan. Bake for 12–15 minutes until crust is golden and cheese bubbles.
5. Garnish with fresh basil before slicing.

The sun-dried tomatoes add a chewy, concentrated sweetness that balances the spicy sausage—no fancy techniques required, just big flavor.

Tip: For extra crispiness, preheat the baking sheet or stone while the oven heats up.

Sun-Dried Tomato and Cream Cheese Stuffed Peppers

These stuffed peppers are a savory little miracle—bursting with tangy sun-dried tomatoes and creamy cheese, they’re perfect for a fuss-free appetizer or light lunch.

Ingredients:

• 4 medium bell peppers (any color), halved and seeded
• 8 oz cream cheese, softened
• 1/2 cup sun-dried tomatoes (packed in oil), finely chopped
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (from the sun-dried tomato jar)
• Fresh basil leaves, for garnish (optional)

Instructions:

1. Preheat oven to 375°F. Arrange pepper halves cut-side up in a baking dish.
2. In a bowl, mix cream cheese, sun-dried tomatoes, Parmesan, garlic, oregano, salt, and black pepper until well combined.
3. Spoon the filling evenly into each pepper half, then drizzle with olive oil.
4. Bake for 20–25 minutes until peppers are tender and the filling is lightly golden.
5. Garnish with fresh basil if using, then serve warm.

The sun-dried tomatoes add a chewy, umami punch that plays so well with the lush cream cheese—it’s like a flavor party in every bite!

Tip: For extra richness, sprinkle shredded mozzarella on top before baking.

Sun-Dried Tomato and Kale Stuffed Portobello Mushrooms

These Sun-Dried Tomato and Kale Stuffed Portobello Mushrooms are a savory, veggie-packed showstopper—perfect for a meatless main or impressive side dish.

• 4 large Portobello mushrooms, stems removed and gills scraped
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 2 cups chopped kale, stems removed
• 1/3 cup chopped sun-dried tomatoes (oil-packed, drained)
• 2 cloves garlic, minced
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp crushed red pepper flakes (optional)

1. Preheat oven to 400°F. Brush mushrooms with 1 tbsp olive oil and sprinkle with 1/4 tsp salt and black pepper. Place gill-side up on a baking sheet.
2. Heat remaining 1 tbsp olive oil in a skillet over medium. Add kale and sauté for 3 minutes until wilted. Stir in sun-dried tomatoes, garlic, remaining 1/4 tsp salt, and red pepper flakes (if using); cook 1 minute until fragrant.
3. Divide the kale mixture among the mushrooms, then top with mozzarella and Parmesan. Bake for 15–18 minutes until cheese is bubbly and mushrooms are tender.

The sun-dried tomatoes add a sweet-tangy punch that balances the earthy kale and meaty mushrooms—no one will miss the meat here!

Tip: For extra crispiness, broil the stuffed mushrooms for the last 2 minutes of baking.

Sun-Dried Tomato and Ricotta Bruschetta

This vibrant bruschetta combines creamy ricotta with tangy sun-dried tomatoes for a bite that’s as pretty as it is flavorful.

Ingredients:

• 1 baguette, sliced into ½-inch thick pieces
• ¼ cup extra-virgin olive oil, divided
• 1 cup whole-milk ricotta
• ½ cup chopped oil-packed sun-dried tomatoes, drained
• 2 tbsp chopped fresh basil
• 1 garlic clove, minced
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 tbsp balsamic glaze (for drizzling)

Instructions:

1. Preheat oven to 375°F. Arrange baguette slices on a baking sheet, brush with 2 tbsp olive oil, and toast for 8–10 minutes until golden at the edges.
2. In a bowl, mix ricotta, sun-dried tomatoes, basil, garlic, remaining 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper.
3. Spread a generous spoonful of the ricotta mixture onto each toasted baguette slice. Drizzle lightly with balsamic glaze.

The contrast of the crispy bread, creamy ricotta, and chewy tomatoes makes this a standout appetizer—perfect for when you want something fuss-free but impressive.

Tip: For extra flavor, rub the toasted bread with a cut garlic clove before adding the ricotta mixture.

Sun-Dried Tomato and Herb Focaccia

This Sun-Dried Tomato and Herb Focaccia is a fragrant, golden loaf packed with Mediterranean flavors—perfect for tearing apart and sharing with friends.

• 3 ½ cups all-purpose flour
• 1 ½ cups warm water (110°F)
• 2 ¼ tsp active dry yeast (1 packet)
• 1 tsp granulated sugar
• 1 tsp kosher salt
• ¼ cup extra-virgin olive oil, plus 2 tbsp for drizzling
• ½ cup chopped sun-dried tomatoes (oil-packed, drained)
• 2 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• Flaky sea salt, for sprinkling

1. In a large bowl, whisk together the warm water, yeast, and 1 tsp sugar. Let sit for 5 minutes until foamy.
2. Add the flour, 1 tsp kosher salt, and ¼ cup olive oil. Stir until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth.
3. Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
4. Press the dough into a greased 9×13-inch baking pan. Dimple the surface with your fingers, then scatter the sun-dried tomatoes, 2 tbsp rosemary, and 1 tbsp thyme over the top. Drizzle with 2 tbsp olive oil and sprinkle with flaky sea salt.
5. Bake at 400°F for 20–25 minutes until golden and crisp. Cool slightly before slicing.

The sun-dried tomatoes caramelize slightly in the oven, adding bursts of tangy sweetness to every bite. Serve warm with a drizzle of olive oil for dipping!

Tip: For extra flavor, brush the baked focaccia with garlic-infused olive oil right out of the oven.

Sun-Dried Tomato and White Bean Soup

This cozy, Mediterranean-inspired soup packs a punch of umami from sun-dried tomatoes and creamy white beans—perfect for a quick weeknight dinner with crusty bread on the side.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 4 cups low-sodium vegetable broth
• 2 (15-oz) cans white beans, drained and rinsed
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1/4 cup chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Stir in 3 minced garlic cloves, 1/2 cup sun-dried tomatoes, 1 tsp oregano, and 1/2 tsp red pepper flakes; cook for 1 minute until fragrant.
2. Pour in 4 cups vegetable broth and bring to a simmer. Add the white beans, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 15 minutes.
3. Use an immersion blender to partially blend the soup (or transfer 2 cups to a blender and pulse, then return to the pot). Stir in 1 tbsp lemon juice.
4. Ladle into bowls and top with 1/4 cup fresh parsley.

The sun-dried tomatoes lend a rich, almost meaty depth to this velvety soup, while the lemon brightens every bite. Tip: For extra creaminess, swirl in a spoonful of Greek yogurt before serving.

Conclusion

With so many delicious ways to enjoy sun-dried tomatoes in oil, this roundup is a must-try for any home cook! Whether you’re craving pasta, salads, or appetizers, there’s a recipe here to delight your taste buds. Give them a try, share your favorites in the comments, and don’t forget to pin this article for later—happy cooking!