Best Sun Dried Tomato Butter Recipes

GOAT CHEESE AND SUN-DRIED TOMATO STUFFED CHICKEN THIGHS WITH SAGE BROWN BUTTER SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine goat cheese and sun-dried tomatoes in a small bowl; set aside. Combine flour, salt, and pepper in a second small bowl and set aside.
• Place chicken thighs on a cutting board and layer a piece of plastic wrap on top. Pound thighs slightly with a meat mallet to flatten. Divide goat cheese mixture among all of the flattened chicken thighs; spread evenly down the middle. Starting at the short end, roll up the chicken thighs and secure with toothpicks or kitchen twine.
• Dredge chicken rolls in the flour mixture, shaking off any excess flour, and set on a plate. Repeat until all of the rolls have been coated with flour.
• Heat 2 tablespoons of butter and olive oil in a skillet over medium-high heat. Place chicken thigh rolls in pan and cook until all sides are browned, about 2 minutes per side. Transfer rolls to an oven-safe dish.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Meanwhile, melt remaining 2 tablespoons butter in the skillet over medium heat. Once butter starts to bubble and turn brown, add chopped sage and swirl the pan until sage becomes fragrant. Pour in broth, wine, and lemon juice. Bring sauce to a simmer and reduce heat to low.
• Transfer chicken rolls back to the skillet and cook in the sauce for about 2 minutes, turning frequently to coat. Plate rolls and spoon sauce over top.

BUTTER BEAN, SUN-DRIED TOMATO AND PESTO SOUP

Steps:

• Put stock in a pan with the butter beans and bring just to a boil.
• Reduce the heat and stir in the tomato puree and pesto.
• Cook gently for 5 minutes.
• Transfer six ladlefuls of the soup to a blender or food processor, scooping up plenty of the beans.
• Process until smooth, then return the puree to the pan.
• Heat gently, stirring frequently, for 5 minutes, then season if necessary.
• Ladel into warmed soup bowls and serve with a warm crusty bread or bread sticks.

GRILLED SALMON WITH SUN-DRIED TOMATO BUTTER (CALIFORNIA)

Steps:

• For the salmon: Sprinkle both sides of the salmon with the salt, pepper and dried oregano. Drizzle with the olive oil.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill for 3 to 5 minutes on each side until cooked through.
• For the butter: In the bowl of a food processor, combine the butter, sun-dried tomatoes, dried oregano, salt and pepper. Blend until the sun-dried tomatoes are finely chopped. Place in a bowl and refrigerate until ready to use.
• Serve the salmon with a dollop of the sun-dried tomato butter on top.

GRILLED FISH WITH A SUN-DRIED BASIL TOMATO BUTTER

Steps:

• Butter -- Mix the butter, tomatoes, basil, and shallots together in a small bowl, cover and refrigerate. This can easily be done ahead.
• Fish and Marinade -- Remove the fish from the refrigerator and set on the counter in a small dish. Mix the olive oil, vinegar, and Italian seasoning together in a small bowl and brush on both sides of the fish. Let the fish marinate for 15-20 minutes. This will also let the fish come to room temperature before you cook it.
• Fish -- I prefer to grill this dish. Inside or outside. But you can also pan sear and even broil. Make sure to season the fish well on both sides with salt and pepper before cooking. Use whichever method you prefer. I lightly oiled my grill pan just with a non stick spray and grill on both sides until golden brown and firm to the touch. I can't give exact cooking times, because each type of fish will be different. You want it opaque, firm and flaky but just once it gets to that point. Fish should not be overcooked.
• Serve -- Top each fillet with a spoon of the chilled butter. It will melt and give the fish an amazing flavor.
• Quick cooking couscous and pan seared fresh spinach makes this a 15 minute healthy meal. And don't forget - this is great over steak, chicken or pork. The only difference is - you need to marinate it for a much longer period.
• ENJOY!

SUN-DRIED TOMATO BUTTER

Steps:

• In a mixing bowl, cream butter. Mix in parsley, garlic, and tomatoes. Chill for at least 2 hours.

SUN-DRIED TOMATO BUTTER SAUCE

Steps:

• Sauce -- In a small saute pan on medium heat, add the wine and cook for about 3-4 minutes until it reduces by half.
• Add in the capers, lemon and butter (make sure the butter is cold), a little at a time and whisk to combine all the butter. Cook another minute or two.
• Remove from the heat and add in the parsley and sundried tomatoes.
• Serve over your favorites.

PAN-SEARED RIB-EYE STEAKS WITH GOAT CHEESE, CAPER AND SUN-DRIED TOMATO BUTTER

Steps:

• Using electric mixer, beat cheese and butter in medium bowl until fluffy. Stir in tomatoes and capers. Season with salt and pepper. Spoon butter onto sheet of plastic wrap, forming 3-inch-long log. Wrap and refrigerate until firm. (Can be made 3 days ahead. Keep refrigerated.)
• Pat steaks dry. Heat heavy large nonstick skillet over high heat. Sprinkle steaks with salt and pepper. Add steaks to hot skillet; cook about 5 minutes per side for medium-rare. Transfer to cutting board. Tent with foil and let stand 5 minutes.
• Cut steaks across grain into §-inch-thick slices. Sprinkle with salt and pepper. Divide among plates. Using hot sharp knife, cut butter log into 4 rounds. Place 1 butter round atop each serving.

BUTTER BEAN, SUN-DRIED TOMATO & PESTO SOUP

Steps:

• Put stock in a pan with butter beans and bring to the boil, reduce heat; stir in tomato puree and pesto. Cook gently for 5 minutes.
• Transfer 6 ladles to a blender or food processor and process until smooth, then return to pan.
• Heat gently, stirring frequently for 5 minutes, then season to taste before serving.

LAMB CHOPS WITH SUN-DRIED TOMATO BUTTER

Steps:

• Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer paste to a food processor and pulse with sun-dried tomatoes, walnuts, coriander, cayenne, parsley, and 1/8 teaspoon black pepper until finely chopped. Blend in butter and lemon juice, then season with salt.
• Preheat broiler. Lightly oil rack of a broiler pan.
• Pat lamb chops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total), then broil on rack of broiler pan 4 to 5 inches from heat, turning once, 6 to 7 minutes total for medium-rare. Spread tomato butter over chops.

SUN-DRIED TOMATO CAPER BUTTER FOR GRILLED SALMON

Steps:

• 1. Combine butter, tomatoes, capers, and garlic. Season to taste with sea salt and freshly ground pepper. Transfer to a plastic sandwich bag and refrigerate.
• 2. When it's time to grill, let some of the butter come to room temperature. Spread a layer (as much as you want) of butter mixture on salmon before putting the fish on the grill. After removing salmon from the grill and just before serving, spread on a bit more butter mixture.

GRILL ROASTED SWEET CORN ON THE COB WITH SUN-DRIED TOMATO BUTTER

Steps:

• CORN.
• Pull away the husk and leave it attached to the cob.
• Remove the silk from the corn cob and re-cover the corn with the husk.
• Soak in a large bowl of chilled water for one to two hours before proceeding. After the corn has been soaked, pull back the corn husk and generously coat the corn with the sundried tomato butter (recipe below).
• Note: I am in favor of skipping the butter now as it gets a little messy on the grill when I do it it like this. Serving the roasted corn with the butter is enough for me.
• Cover the corn back up with the husk and tie the husk onto the cob using butcher twine.
• Place this over low-medium heat on the grill, and allow to grill for 20 to 25 minutes, turning 4 to 5 times throughout the cooking time.
• To serve, unwrap the corn from the husk, and coat with some softened sundried tomato butter.
• SUNDRIED TOMATO BUTTER.
• In a heavy stand mixer, place the softened butter. Using the paddle attachment, whip the butter until smooth.
• Puree the sundried tomato, lemon zest, garlic and herbs and combine with the whipped butter. Season with salt and black pepper.
• Chill before using.

LAMB CHOPS WITH SUN-DRIED TOMATO & WALNUT BUTTER

Steps:

• Mince and mash garlic to a paste with ¼ teaspoon salt. Transfer to a food processor and pulse with sun-dried tomatoes, walnuts, coriander, cayenne, parsley, and a pinch of black pepper until finely chopped. Blend in butter and lemon juice, then season with salt to taste. Preheat broiler. Pat lamb chops dry and sprinkle with salt and pepper. Broil 4-5 inches from heat, turning once, 6-7 minutes until medium-rare. Spread tomato butter over chops and serve.

SUN-DRIED TOMATO BUTTER

Steps:

• Pulse together all ingredients in a food processor until tomato is finely chopped and butter is pale pink. Transfer to a sheet of wax paper or parchment paper and roll into a log about 1 1/2 inches thick. Twist ends of paper to enclose butter and chill until firm, about 30 minutes.

CORNISH HENS ROASTED WITH SUN-DRIED-TOMATO-AND-ROSEMARY BUTTER

Steps:

• Preheat the oven to 425 degrees. Stir together the butter, tomatoes, rosemary, 1 teaspoon of salt, pepper and lemon juice. Using 1 teaspoon of salt for each, salt and pepper the hens inside the cavity and over the skin. Loosen the skin over the breasts and thighs to make pockets. Place 2 tablespoons of butter mixture in each pocket. Rub any remaining mixture over the outside of the hens.
• Place the hens in a large roasting pan breast side down. Roast for 20 minutes. Lower the oven temperature to 375 degrees. Roast until just cooked through, about 30 minutes longer. Split the hens in half lengthwise. Place half a hen on each of 8 plates and serve with mascarpone polenta (see recipe).

T-BONES WITH SUN-DRIED TOMATO BUTTER

Steps:

• In a small bowl, combine the butter, cheese, basil, 2 tablespoons pesto, pepper and garlic salt. Shape into a 4-in. disk; wrap and refrigerate until serving., Rub remaining pesto over both sides of steaks. Grill, covered, over medium heat or broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Unwrap tomato butter; cut into 4 wedges. Place one wedge on each steak.

SUN-DRIED TOMATO BUTTER RECIPE - (4.7/5)

Steps:

• In a medium bowl, beat the butter with an electric mixer until smooth and creamy. Add the rest of the ingredients (I used a small electric chopper/blender to chop them finely together) and beat until well combined. Store in an airtight container and refrigerate for an hour before serving to allow the flavours to develop. Alternatively, roll it up in clingwrap into a sausage shape, which makes it easier to cut out portions as and when needed. Keeps refrigerated for up to approximately 2 weeks. Freeze if you want to keep it for longer. Use it as a delicious spread for breads, or as a flavoursome topping for steaks, pastas or vegetables. Before using, remove from fridge and let it soften and come to room temperature before using as a spread on breads. If using on steaks, place a slice of butter on top of the hot steak and let it melt into deliciousness!

SEARED BEEF TENDERLOIN WITH SUN DRIED TOMATO BUTTER, MUSHROOMS & ARUGULA

Steps:

• Mix the minced sun-dried tomatoes with 2 Tbs of the butter and the vinegar. Season with a pinch or two of salt, wrap in plastic, and shape it into a 2-inch-long cylinder. Put in the freezer to firm. Season the beef well on both sides with salt and pepper. In a large skillet, heat the olive oil over medium-high heat until quite hot. Sear the medallions until well browned on both sides and cooked to rare, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm. Add the remaining 2 Tbs butter to the pan. When its foaming (right away), add the shallots, cook for 30 seconds, and add the mushrooms and a good pinch of salt. Saute until the mushrooms are well browned, approx 2 minutes. Add the arugula to the pan and toss with the mushrooms, cooking just until the leaves have wilted. Arrange the sauteed vegetables on dinner plates, top with the beef, and serve with a slice or two of the chilled butter on the meat.

SUN DRIED TOMATO BUTTER

Steps:

• Place ingredients into food processor and blend until smooth