I’m back, with yet another sauce recipe. This time, it’s sundried tomato sauce.
When I set out to make this, I had a few goals in mind:
- make it creamy
- no coconut and no eggs
- use up some of this massive jar of sundried tomatoes that someone gave us
Number 2 was the biggest challenge. I’ve made a lot of sauces in the past (see 5 Minute Mayo, Homemade Ranch, Garlic Cream Sauce, Cilantro Lime Dressing) but my go-to is to either use a mayo base (eggs) or coconut milk/cream to get the creamy consistency while keeping it paleo.
So I had to get creative here. I ended up using tahini as the base, which I think actually turned out really well. When I made the sauce, it was room temp, creamy, and smooth. I tossed it with some veggies and gluten-free rice pasta (nope, not paleo, but I’m pregnant and I do what I want) and sprinkled with a bit of salt, and it was delicious.
Then I stuck the leftovers in the fridge. If you’ve ever refrigerated tahini or olive oil, you know what happens next – the sundried tomato sauce turned more into sundried tomato dip, as it solidified quite a bit. At first I was disappointed, but then I realized this made my sauce both a sauce when warm and a dip when cold – two for one!
The dip is similar to a hummus because of the tahini, and works great for raw veggies (or crackers, if you’re someone who eats crackers).
Ok, so we’ve got ourselves a sundried tomato sauce or dip, depending on your needs. But before you get to the recipe, I have a question. Are you reading this at all?
There’s been a lot of chatter in the blogger world about people commenting on blogs and saying things about how they don’t want to read stories about your life, what happened to you that day, or even how you came to make the recipe you’re providing.
I get it, I do. Some blogs talk about nothing. Some blogs go ON AND ON about how they came to craft the recipe, and you can tell they’re mostly just playing an SEO game because they’re name dropping the keyword in their recipe every other sentence, which, when you actually read it, does not flow at all.
Sometimes I blog about life stories. Sometimes I put my thoughts into separate posts, and sometimes I just dump them right into the recipe post itself before I get to the recipe. I think every blog is different. If you have someone that is following YOU, then they want to hear about you and your daily experiences. Your joys, your laughs, your sorrows, your struggles. You can be friends without ever having met in person before.
And if you’re just out there for the recipe, and have no interest in the blogger’s life or what they’re talking about, totally fine. Just scroll to the bottom of the page, and get that free recipe that they’ve spent hours in their kitchen perfecting for you. But when you do, remember that – they’re working hard to provide you free content. Readers don’t pay for recipes, and bloggers who are trying to do this for a living have to find ways to make money, since you’re not paying for the content.
For those of you that are here for both me and the recipe – thank you. You’re who I do this for, and why I share about my personal life in my newsletter and on this blog, and why I want to create delicious recipes for you that you can make at home, easy-peasy.
And if you’re someone who doesn’t come here regularly, you’re probably not reading this, and have already headed straight for the recipe. That’s fine too. But if not, if by some chance you started reading before skipping, then welcome to my little corner of the internet. I hope you find something that relates to you, and I hope you stick around.
Maybe you only relate to sundried tomato sauce, which is totally fine. But if you want to join my sometimes sarcastic, mostly about food, and occasionally witty world, welcome. I’m so glad you’re here.
A creamy, dairy-free sauce that's easy to make. Can be used warm as a sauce or chilled as a dip!
- 1/4 cup tahini
- 1/2 cup sundried tomatoes, packed in oil
- 1 Tablespoon olive oil
- 1 teaspoon salt, more to taste
In a food processor, combine the sundried tomatoes, olive oil, and salt. Pulse to combine.
Add the tahini to the mixture and run the food processor until smooth, stopping to scrape down the sides as needed.
Store in the fridge in an airtight container for up to 2 weeks.
Can be used cold as a veggie dip, or can be heated up to coat sauteed veggies or cooked meats! Will thin out to a more sauce-like consistency when heated.