This creamy, dairy-free sundried tomato sauce is super easy to make. Use it warm as a sauce, or chill it and use it as a dip for raw veggies!
I love a good sauce. I always say, "sauce is king," because it can make or break a meal. And now I'm proud to add this Sundried Tomato Cream Sauce to my arsenal of sauces, right next to my 5 Minute Mayo, Homemade Ranch, Garlic Cream Sauce, Cilantro Lime Dressing, and more!
What are sundried tomatoes
Sun-dried tomatoes are ripe tomatoes that lose most of their water content after spending a majority of their drying time in the sun.
Here's a fun site I found called Ten Random Facts, that provides ten random facts about sundried tomatoes here.
What are the benefits of sundried tomatoes
Sun-dried tomatoes are very high in potassium, sodium, and manganese and are high in vitamin C, niacin, vitamin K, iron, copper, and fibre, and they have significant quantities of other vitamins and minerals.
What goes in sundried tomato cream 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. 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.
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 temperature, 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.
Surprise - it can also be a dip!
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.
How do you make sundried tomato cream sauce
You're going to add all your ingredients except the tahini to your food processor. You want to break up the tomatoes a bit before adding the tahini, to make sure you can get a smooth texture, instead of a chunky one.
(If you don't have a food processor, it's honestly my most used kitchen tool, ever. )
Once you've run it for a bit to get it smooth, then you'll add your tahini. Run it until it gets incorporated and is smooth and creamy, and boom - sundried tomato cream sauce, containing no coconut, no eggs, no mayonnaise.
Sundried Tomato Cream Sauce
A creamy, dairy-free sauce that's easy to make. Can be used warm as a sauce or chilled as a dip!
- ¼ cup tahini
- ½ 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.
Nutrition Information:Yield: 16 Serving Size: 1 Servings
Amount Per Serving: Calories: 37Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 143mgCarbohydrates: 2gNet Carbohydrates: 0gFiber: 0gSugar: 0gSugar Alcohols: 0gProtein: 1g
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