You know those little jars of sun dried tomatoes packed in delicious herb infused olive oil that cost about $5 a pop? This (not) Sun Dried Tomato Sauce is just like those yummy tomatoes. …Except not. Ha!
This was completely a happy accident and now my life will never be the same. I started out wanting to make something similar to this magic sauce, but was going to use it as a base for my homemade pizza tonight, so I added some tomato paste to make it more, well, pizza-like. When I gave it a taste I was absolutely stunned. it tasted just like those oil packed sun dried tomatoes!
I was so happy because nearly every time I’m at the store I want to buy those expensive little tomatoes, but the price always holds me back. Now I know I can make something that tastes really, really similar and for VERY little money.
So, what do you do with this “sauce”? Well….
- Use it as a pizza sauce (like I’m going to do tonight)
- Toss it with warm pasta, and then top with some parmesan cheese
- Use it as an uber flavorful sandwich spread (best with focaccia or other hearty bread)
- Use in place of garlic butter on sliced french bread for a tomatoey version of garlic toast
- Just go ahead and dip really good, crusty bread in it!
It’s so good that I’m sure you can come up with a million more yummy things to do with it!
(not) Sun Dried Tomato Sauce
Servings 2Ingredients
- 1/3 cup olive oil ($0.64)
- 1 clove garlic, minced ($0.08)
- 1/2 tsp dried oregano ($0.03)
- 1/2 tsp dried basil ($0.03)
- 1/4 tsp dried thyme ($0.02)
- 1/4 tsp dried rosemary ($0.02)
- a pinch crushed red pepper ($0.02)
- 10-15 cranks freshly cracked pepper ($0.02)
- 1/2 tsp salt ($0.02)
- 3 oz. tomato paste ($0.27)
- 1/2 tsp honey ($0.02)
Instructions
- Add the olive oil, garlic, basil, oregano, thyme, rosemary, crushed red pepper, salt, and some freshly cracked pepper to a small skillet. Stir and heat the mixture over low heat for about 3 minutes. It’s okay if it sizzles slightly, but you don’t want it to get hot enough that the herbs burn.
- Add the tomato paste and honey. Allow it to heat through as you stir. It will not form a smooth sauce. Continue to stir and heat over low for about 5 minutes or until you notice the tomato paste has darkened slightly. Either use immediately or refrigerate until ready to use!
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Sun Dried Tomato Sauce – Step By Step Photos
Start by adding 1/3 cup olive oil, 1 clove minced garlic, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp dried thyme, 1/4 tsp dried rosemary, a pinch of red pepper flakes, a generous dose of freshly cracked pepper (10-15 cranks of a pepper mill), and 1/2 tsp salt. Heat over low for a few minutes. It’s okay if the oil sizzles just slightly, but don’t let it burn. Cooking it for a few minutes helps infuse the oil with the herbal flavor and cooks out the raw garlic flavor.
Next add 3oz. (half of a 6oz. can or about 1/3 cup) tomato paste and 1/2 tsp honey. Don’t forget to freeze the rest of your tomato paste so that you have it on hand the next time you need some!
Cook and stir over low heat until it’s heated through and the tomato paste has darkened slightly (see the difference between the vibrant red in the last picture and this deep crimson color?). That should take about 5 minutes. Now it’s ready to use!
This recipe makes about a half cup of (not) Sun Dried Tomato Sauce. The “sauce” will not be a smooth, cohesive mixture because of the oil/water thing happening. But, that doesn’t mean it’s not delicious! Can you almost TASTE it?!
Amy idea if this sauce freezes ok?
Hmm, not sure about that one. I bet it would, although the oil might separate out some.
I used this as a spread on a grilled eggplant and mozzarella sandwich. Delish!
BRILLIANT!
Thank you for this! Now I finally know what to do with the left over tomato paste that sits in my fridge until it becomes a science project.
I made this tonight when I realized I didn’t have any crushed tomatoes for sauce. I’m glad I was out because this is delicious! I’ll definitely be making it again!
How crucial is the honey? Have all the ingredients except the honey.
Much appreciated as always!
Well, it definitely helps balance out the acidity of the tomatoes. If you don’t have honey you can use brown sugar or even regular white sugar instead.
I have literally spent hours on your site today…devouring your recipes and pinning them for the next few weeks’ meals (this week is already cooked).
I love your site, your pics and your ideas. Thank you for sharing them.
Sooo good! It was great on pizza, at least the sauce that was left after tasting! Thanks Beth!
This is a five star recipe.
Absolutely amazing!!! Sooo good I couldn’t help licking the spoon. Never, ever had a sauce sooo easy to make and sooo delish.
This should be in every poor student’s cooking arsenal. I only had garlic, basil, and oregano on hand and it was still absolutely delicious. It only used 1/3 of a 69 cent can of tomato paste, so I can see this becoming a weekly staple!
thanks for sharing.
I just whipped this up as a dressing for a pasta salad. It had elbow macaroni as its base, and ended up with lots of onions (caramelized and raw), tomato, cucumber, cooked yellow squash, raw carrot, and fresh parsley/basil. Made about 3/4 box of pasta and your recipe completely coated the salad brilliantly. Sprinkled parmesan all over. Hope it will be the hit of our picnic! It tastes AMAZING!
Delicious! I had some herbes de provence already mixed, making it even easier. I served it over angel hair pasta and wilted some spinach into it. Mmm, spicy and sweet.
I think I would call this DIVINE. So easy. I needed pizza sauce, so I whipped this up. I ended up eating it off a hamburger bun, it’s that good. As Guy Fieri often says, that would be good slathered on a flip flop! Thanks for the recipe, no more jarred pizza sauce for me!
This is an awesome idea! Trying it with gnocchi this week along with many of your other great meals :)