35 Delicious Sundried Tomato Recipes for Every Occasion

Ever find yourself staring at that jar of sun-dried tomatoes, wondering just how versatile they can be? From quick weeknight pasta to elegant appetizers and cozy soups, these flavor-packed gems can transform any meal. We’ve gathered 35 mouthwatering recipes that showcase their rich, tangy goodness for every occasion—get ready to be inspired and find your next favorite dish!

Sundried Tomato and Basil Pesto Pasta

Kicking off your weeknight dinner with something that feels fancy but comes together in minutes? This sundried tomato and basil pesto pasta is your new go-to. You’ll love how the rich, tangy tomatoes pair with fresh basil in a creamy sauce that clings perfectly to every noodle.

Ingredients

Pasta – 12 oz
Sundried tomatoes in oil – ½ cup
Fresh basil leaves – 1 cup
Parmesan cheese – ½ cup, grated
Garlic – 2 cloves
Pine nuts – ¼ cup
Olive oil – ¼ cup
Salt – 1 tsp

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, combine sundried tomatoes, basil, Parmesan, garlic, and pine nuts in a food processor.
4. Pulse ingredients 5-7 times until roughly chopped.
5. With the processor running on low, slowly drizzle in olive oil until a thick paste forms.
6. Drain cooked pasta, reserving ½ cup of pasta water.
7. Return hot pasta to the empty pot off the heat.
8. Immediately add pesto and ¼ cup reserved pasta water to the pasta.
9. Toss vigorously for 1-2 minutes until sauce emulsifies and coats every strand.
10. Add remaining pasta water if needed to reach your desired sauciness.

Really, the magic happens when that silky pesto hugs each noodle—you get bursts of sweet tomato, peppery basil, and nutty Parmesan in every forkful. Try topping it with extra pine nuts for crunch or serving alongside grilled chicken for a complete meal that’ll have everyone asking for seconds.

Creamy Sundried Tomato Risotto

Picture this: you’re craving something cozy but impressive, and that’s exactly where this creamy sundried tomato risotto comes in. It’s the kind of dish that feels fancy but is totally doable on a weeknight, and it’s packed with rich, tangy flavor that’ll make you want seconds.

Ingredients

• Arborio rice – 1 cup
• Chicken broth – 4 cups
• Sundried tomatoes – ½ cup, chopped
• Onion – 1 medium, diced
• Garlic – 2 cloves, minced
• Butter – 2 tbsp
• Parmesan cheese – ½ cup, grated
• Olive oil – 1 tbsp
• Salt – 1 tsp

Instructions

1. Heat the chicken broth in a saucepan over medium heat until it simmers, then reduce heat to low to keep it warm.
2. Heat olive oil and 1 tbsp butter in a large pot over medium heat until the butter melts.
3. Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the Arborio rice and toast for 2 minutes, stirring constantly to coat each grain—this helps the risotto absorb liquid better for a creamier texture.
6. Pour in ½ cup of warm broth and stir continuously until the liquid is fully absorbed.
7. Repeat adding broth ½ cup at a time, stirring after each addition until absorbed, for about 20–25 minutes total.
8. Stir in the chopped sundried tomatoes after the third broth addition.
9. Test the rice for doneness—it should be tender but slightly firm to the bite, with a creamy sauce.
10. Remove the pot from heat and stir in the remaining 1 tbsp butter and grated Parmesan cheese until melted and smooth.
11. Season with salt, stir to combine, and let rest for 2 minutes before serving.

Deliciously creamy with a subtle chew from the rice, this risotto balances the tangy punch of sundried tomatoes with rich Parmesan. Try topping it with fresh basil or a drizzle of balsamic glaze for an extra pop of flavor, or serve it alongside grilled chicken for a hearty meal.

Grilled Chicken with Sundried Tomato Sauce

Feeling like you need a dinner that’s both impressive and totally doable on a busy weeknight? This grilled chicken with sundried tomato sauce is your answer. It’s packed with flavor but comes together with minimal fuss.

Ingredients

Chicken breasts – 4
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Garlic – 3 cloves
Sundried tomatoes in oil – ½ cup
Heavy cream – ½ cup
Chicken broth – ¼ cup

Instructions

1. Pat the chicken breasts completely dry with paper towels.
2. Rub the chicken with 1 tablespoon of olive oil.
3. Season both sides of the chicken evenly with the salt and black pepper.
4. Preheat your grill or grill pan to medium-high heat (about 400°F).
5. Place the chicken on the hot grill.
6. Grill the chicken for 6-7 minutes without moving it.
7. Flip the chicken using tongs.
8. Grill for another 6-7 minutes until the internal temperature reaches 165°F.
9. Remove the chicken from the grill and let it rest on a clean plate.
10. Mince the 3 cloves of garlic while the chicken rests.
11. Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
12. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
13. Chop the sundried tomatoes.
14. Add the chopped sundried tomatoes to the skillet.
15. Pour in the chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pan.
16. Simmer the sauce for 2 minutes to reduce slightly.
17. Stir in the heavy cream.
18. Cook the sauce for 3-4 minutes until it thickens enough to coat the back of a spoon.
19. Slice the rested chicken against the grain.
20. Pour the warm sundried tomato sauce over the sliced chicken.

With its juicy, perfectly grilled chicken and that rich, tangy sauce, this dish feels way fancier than the effort required. Try serving it over a bed of creamy polenta or alongside some roasted asparagus for a complete meal that will have everyone asking for seconds.

Sundried Tomato and Goat Cheese Tart

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This sundried tomato and goat cheese tart is one of those recipes that looks fancy but is actually super simple to throw together. You get that perfect combo of tangy, creamy cheese and sweet, chewy tomatoes in every bite, all nestled in a buttery, flaky crust.

Ingredients

– Puff pastry sheet – 1 (thawed)
– Goat cheese – 4 oz
– Sundried tomatoes in oil – ½ cup
– Egg – 1
– Fresh thyme – 1 tbsp

Instructions

1. Preheat your oven to 400°F.
2. Unfold the thawed puff pastry sheet onto a parchment-lined baking sheet.
3. Use a fork to prick the entire center of the pastry, leaving a 1-inch border untouched around the edges. (This prevents the middle from puffing up too much!)
4. Crumble the goat cheese evenly over the center of the pastry.
5. Chop the sundried tomatoes and scatter them over the goat cheese.
6. Strip the fresh thyme leaves from their stems and sprinkle them over the tomatoes and cheese.
7. In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash.
8. Use a pastry brush to brush the egg wash onto the 1-inch border of the pastry. (This will give you a beautifully golden, shiny crust.)
9. Bake the tart for 18-22 minutes, or until the pastry is puffed and deep golden brown all over.
10. Let the tart cool on the baking sheet for at least 10 minutes before slicing. (Letting it rest ensures clean cuts and prevents a soggy bottom.)

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The flaky, buttery crust shatters with each bite, giving way to the creamy, tangy goat cheese and the sweet, intense pop of the sundried tomatoes. Try serving warm slices alongside a simple arugula salad dressed with lemon vinaigrette for a complete, impressive meal.

Sundried Tomato and Olive Tapenade

Sometimes you just need a flavor-packed spread that comes together in minutes. This sun-dried tomato and olive tapenade is your new go-to for effortless entertaining or a quick snack fix. You’ll love how these bold ingredients transform into something truly special.

Ingredients

Sun-dried tomatoes in oil – 1 cup
Kalamata olives – ¾ cup
Garlic cloves – 2
Extra virgin olive oil – ¼ cup
Fresh lemon juice – 2 tbsp
Fresh basil leaves – ¼ cup
Black pepper – ½ tsp

Instructions

1. Drain the sun-dried tomatoes from their oil, reserving 1 tablespoon of the oil for later use.
2. Pit the Kalamata olives by pressing each olive firmly with the flat side of a chef’s knife until the pit pops out.
3. Peel 2 garlic cloves and roughly chop them into smaller pieces for easier blending.
4. Combine the drained sun-dried tomatoes, pitted olives, and chopped garlic in a food processor bowl.
5. Add ¼ cup extra virgin olive oil and the reserved 1 tablespoon of sun-dried tomato oil to the food processor.
6. Pulse the mixture 8-10 times in 2-second bursts until coarsely chopped but not pureed.
7. Scrape down the sides of the food processor bowl with a spatula to ensure even mixing.
8. Add 2 tablespoons fresh lemon juice and ¼ cup fresh basil leaves to the processor.
9. Pulse 4-5 more times until the basil is just incorporated but still visible as small flecks.
10. Transfer the tapenade to a serving bowl and season with ½ teaspoon black pepper.
11. Let the tapenade rest at room temperature for 15 minutes to allow the flavors to meld together.

Enjoy how the salty olives balance perfectly with the sweet intensity of sun-dried tomatoes. The texture should be chunky yet spreadable—perfect for crackers or as a sandwich condiment. Experiment by spreading it on grilled chicken or stirring it into pasta for an instant flavor upgrade.

Spinach and Sundried Tomato Stuffed Chicken

Bored of the same old chicken dinners? This spinach and sundried tomato stuffed chicken is about to become your new weeknight hero. It looks fancy but comes together with minimal effort, packing tons of flavor into every juicy bite.

Ingredients

Chicken breasts – 4
Spinach – 2 cups
Sundried tomatoes – ½ cup
Cream cheese – 4 oz
Garlic – 2 cloves
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Place one chicken breast on a cutting board.
3. Use a sharp knife to slice a horizontal pocket through the thickest part of the breast, being careful not to cut all the way through. Tip: A sharp knife gives you cleaner cuts and more control.
4. Repeat with the remaining 3 chicken breasts.
5. Mince 2 cloves of garlic.
6. Combine 2 cups of spinach, ½ cup of sundried tomatoes, 4 oz of cream cheese, and the minced garlic in a medium bowl.
7. Season the mixture with 1 tsp of salt and ½ tsp of black pepper.
8. Stir the filling until it is fully combined.
9. Spoon the filling evenly into the pocket of each chicken breast.
10. Use toothpicks to securely seal the opening of each chicken breast. Tip: Soak toothpicks in water for 10 minutes first to prevent them from burning in the oven.
11. Brush the outside of each stuffed chicken breast with 2 tbsp of olive oil.
12. Place the chicken breasts in a baking dish.
13. Bake at 375°F for 25-30 minutes. Tip: The chicken is done when a meat thermometer inserted into the thickest part reads 165°F.
14. Let the chicken rest for 5 minutes before removing the toothpicks and serving. Get ready for tender, juicy chicken that bursts with the savory, tangy filling. The creamy texture inside contrasts perfectly with the seared exterior, making it fantastic sliced over a bed of pasta or alongside roasted potatoes.

Sundried Tomato Quinoa Salad

Veggie-packed and protein-rich, this sundried tomato quinoa salad is your new go-to lunch. You’ll love how the tangy tomatoes pair with fluffy quinoa. It comes together in under 30 minutes for a satisfying meal.

Ingredients

Quinoa – 1 cup
Water – 2 cups
Sundried tomatoes – ½ cup
Fresh basil – ¼ cup
Lemon juice – 2 tbsp
Olive oil – 3 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan.
3. Bring to a boil over high heat, then reduce heat to low and cover.
4. Simmer for 15 minutes until all water is absorbed and quinoa is fluffy.
5. Remove quinoa from heat and let stand covered for 5 minutes to steam.
6. Fluff quinoa with a fork and spread on a baking sheet to cool completely.
7. Chop ½ cup sundried tomatoes into thin strips while quinoa cools.
8. Thinly slice ¼ cup fresh basil leaves.
9. Whisk together 2 tbsp lemon juice, 3 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper in a small bowl.
10. Combine cooled quinoa, chopped sundried tomatoes, and sliced basil in a large bowl.
11. Pour dressing over quinoa mixture and toss gently to coat evenly.
12. Refrigerate salad for at least 30 minutes before serving to allow flavors to meld.

Refreshingly tangy and satisfyingly chewy, this salad offers bright bursts of sundried tomato against the nutty quinoa base. Try serving it over mixed greens for extra crunch or stuffing it into pita pockets for a portable lunch. The flavors deepen beautifully overnight, making it perfect for meal prep.

Savory Sundried Tomato and Feta Muffins

Wondering what to make for your next brunch or quick snack? These savory muffins come together in no time and pack a flavorful punch. You’ll love how the tangy feta and sweet sundried tomatoes create the perfect balance in every bite.

Ingredients

Flour – 2 cups
Baking powder – 2 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Eggs – 2
Milk – 1 cup
Olive oil – ¼ cup
Feta cheese – 1 cup, crumbled
Sundried tomatoes – ½ cup, chopped

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 2 cups flour, 2 tsp baking powder, 1 tsp salt, and ½ tsp black pepper in a large bowl.
3. In a separate bowl, beat 2 eggs until frothy, about 30 seconds.
4. Pour 1 cup milk and ¼ cup olive oil into the beaten eggs, whisking until fully combined.
5. Tip: Don’t overmix the batter—just stir until no dry spots remain for the most tender muffins.
6. Gently fold in 1 cup crumbled feta cheese and ½ cup chopped sundried tomatoes.
7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
8. Bake at 375°F for 18-22 minutes, until the tops are golden and a toothpick inserted comes out clean.
9. Tip: Rotate the muffin tin halfway through baking for even browning.
10. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
11. Tip: For extra flavor, brush the warm muffin tops with a little olive oil and sprinkle with extra feta.
12. Serve warm or at room temperature.
Moist and tender with pockets of salty feta and chewy sundried tomatoes, these muffins have a satisfying texture that holds up beautifully. The savory flavor profile makes them perfect alongside soup or salad, or try splitting one and toasting it with a fried egg for a hearty breakfast sandwich.

Sundried Tomato and Mushroom Pizza

Diving into a homemade pizza night is one of those simple pleasures that always hits the spot. You get that unbeatable aroma filling your kitchen and a crispy, cheesy slice that’s totally customizable. This sun-dried tomato and mushroom version is a cozy favorite that comes together with minimal fuss.

Ingredients

Pizza dough – 1 lb
Olive oil – 2 tbsp
Mozzarella cheese – 2 cups, shredded
Sun-dried tomatoes – ½ cup, chopped
Mushrooms – 1 cup, sliced
Garlic – 2 cloves, minced
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up for 30 minutes.
2. Roll out the pizza dough on a floured surface into a 12-inch circle.
3. Brush the entire surface of the dough with 1 tablespoon of olive oil.
4. Evenly sprinkle 1 cup of shredded mozzarella cheese over the dough, leaving a ½-inch border.
5. Scatter the chopped sun-dried tomatoes and sliced mushrooms over the cheese.
6. Top with the remaining 1 cup of mozzarella cheese.
7. Sprinkle the minced garlic, salt, and black pepper evenly over the pizza.
8. Drizzle the remaining 1 tablespoon of olive oil over the toppings.
9. Carefully transfer the pizza to the preheated pizza stone or baking sheet.
10. Bake for 12–14 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
11. Remove the pizza from the oven and let it rest for 3 minutes before slicing.
12. Slice into 8 pieces and serve immediately. Every bite delivers a chewy crust with savory, umami-rich toppings. The sun-dried tomatoes add a tangy sweetness that pairs perfectly with the earthy mushrooms. Enjoy it with a crisp salad or a cold beer for the ultimate cozy meal.

Sundried Tomato and Roasted Red Pepper Hummus

Unexpectedly simple yet packed with flavor, this hummus comes together in minutes. You’ll love how the sweet roasted peppers and tangy sundried tomatoes transform basic chickpeas into something special. It’s perfect for dipping, spreading, or just eating by the spoonful.

Ingredients

Chickpeas – 1 (15 oz) can
Tahini – ¼ cup
Lemon juice – 3 tbsp
Garlic – 2 cloves
Sundried tomatoes – ½ cup
Roasted red peppers – ½ cup
Olive oil – 2 tbsp
Salt – 1 tsp
Cumin – 1 tsp

Instructions

1. Drain and rinse the chickpeas thoroughly under cold running water.
2. Peel the garlic cloves and roughly chop them.
3. Add chickpeas, tahini, lemon juice, and garlic to your food processor.
4. Pulse the mixture 5 times for 2 seconds each to break down the chickpeas.
5. Add sundried tomatoes, roasted red peppers, olive oil, salt, and cumin to the food processor.
6. Process the mixture continuously for 90 seconds until completely smooth, scraping down the sides halfway through.
7. Check the consistency and process for another 30 seconds if any chunks remain.
8. Transfer the hummus to an airtight container and refrigerate for at least 1 hour before serving.

Makes about 2 cups of the creamiest, most flavorful hummus you’ve ever tasted. The roasted peppers add subtle sweetness while the sundried tomatoes bring that perfect tangy punch. Try spreading it on toasted baguette slices topped with fresh basil for an easy appetizer that always impresses.

Sundried Tomato and Mozzarella Grilled Cheese

Ever have one of those days where you just need the ultimate comfort food? This sun-dried tomato and mozzarella grilled cheese hits all the right notes. It’s cheesy, tangy, and so easy to whip up when a craving strikes.

Ingredients

Bread – 4 slices
Mozzarella cheese – 1 cup, shredded
Sun-dried tomatoes – ½ cup, chopped
Butter – 2 tbsp, softened

Instructions

1. Spread ½ tablespoon of softened butter evenly on one side of each bread slice. 2. Flip two bread slices so the buttered side faces down. 3. Sprinkle ¼ cup of shredded mozzarella cheese over each unbuttered side. 4. Distribute ¼ cup of chopped sun-dried tomatoes evenly over the cheese on both slices. 5. Top each with another ¼ cup of shredded mozzarella cheese. 6. Place the remaining bread slices on top, buttered side facing out. 7. Heat a non-stick skillet or griddle over medium-low heat. 8. Carefully transfer both sandwiches to the preheated skillet. 9. Cook for 3–4 minutes until the bottom is golden brown and crispy. 10. Flip the sandwiches using a spatula. 11. Cook for another 3–4 minutes until the second side is golden brown and the cheese is fully melted. 12. Remove from the skillet and let rest for 1 minute before slicing. The melted mozzarella gets wonderfully stretchy, while the sun-dried tomatoes add a sweet, tangy punch that cuts through the richness. Try serving it with a simple tomato soup for dipping, or slice it into strips for a fun appetizer at your next gathering.

Sundried Tomato and Chickpea Stew

Unexpectedly chilly evenings call for something warm and comforting. You know those nights when you want minimal effort but maximum flavor? This stew is your answer—hearty, satisfying, and ready in no time.

Ingredients

• Olive oil – 2 tbsp
• Yellow onion – 1, diced
• Garlic – 3 cloves, minced
• Sundried tomatoes – ½ cup, chopped
• Chickpeas – 2 (15 oz) cans, drained
• Vegetable broth – 4 cups
• Spinach – 2 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add chopped sundried tomatoes and cook for 2 minutes to soften them.
5. Pour in drained chickpeas and cook for 3 minutes, stirring to combine.
6. Add vegetable broth, salt, and black pepper, then bring to a boil.
7. Reduce heat to low, cover the pot, and simmer for 20 minutes.
8. Stir in spinach and cook for 2 minutes until wilted.

Oh, the stew turns out thick and rich, with chickpeas that are tender but not mushy. The sundried tomatoes give it a sweet, tangy depth—perfect spooned over crusty bread or with a sprinkle of Parmesan if you’re feeling fancy.

Conclusion

Kitchens everywhere can now celebrate the incredible versatility of sundried tomatoes! From quick weeknight dinners to impressive entertaining dishes, this collection offers something delicious for every cook and occasion. We’d love to hear which recipes become your favorites—drop us a comment below and share your culinary creations by pinning this article on Pinterest!