Sundried tomato obsession (this will be the first of many sundried tomato posts)

I’ve always loved sundried tomatoes.  I’m not really a huge fan of grape tomatoes or raw tomatoes, but boy do I love sundried tomatoes.  It’s something about the texture and the tang-iness that I love.  I also love basil.  Mmm.  When I found this recipe for sundried tomato and basil paste, I immediately knew that I had to make it.  After making this dish, I’m also a huge fan of layering the components on the dish.  This way, you get a little bit of the goodness in each bite.

Bjorn gives this: 2 thumbs up (and very satisfied afterwards!)

Baked Chicken Breast

Serves 4


  • 4 boneless skinless chicken breast
  • Olive oil
  • Dried herbs
  • Sea salt and black pepper

1.  Preheat oven to 375 degreees.

2.  Lay chicken breasts in baking pan.  Drizzle with olive oil.  Add a few pinches of dried herbs (e.g. Italian seasoning) and some sea salt and pepper.

3.  Bake for 30 minutes.

Sundried Tomato and Basil Paste

Serves 4


  • 1 cup fresh basil
  • 1/2 cup sundried tomatoes
  • 1/4 cup walnuts
  • 2 cloves garlic
  • Juice of 1/2 a lemon
  • A pinch of red pepper flakes
  • 1/2 tsp sea salt
  • 1/4 cup oil from the sundried tomatoes

1.  Place all ingredients into a blender or food processor and blend until smooth.

2.  Serve on top of the chicken breast (or use as a dip!)

Mixed Veggie Saute

Serves 4


  • 2 zucchini, chopped
  • 1 green pepper, chopped
  • 8 oz mushrooms, sliced
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 4 handfuls of spinach
  • Olive oil
  • Sea salt and black pepper

1.  In a large pan over medium-high heat, add in olive oil, onions, and garlic.  Saute for 5 minutes.

2.  Add in chopped zucchini, green pepper, and mushrooms.  Throw in a pinch of sea salt and black pepper.  Cook for another 7 minutes until tender.

3.  Throw in spinach.  Remove from heat once the spinach is wilted.

4.  Serve as a component of your dish.


One thought on “Sundried tomato obsession (this will be the first of many sundried tomato posts)

  1. Pingback: Dips, dips, and more dips! (Just no chips) | A Semi-Paleo Kind of Life

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