Leftover sun-dried tomato oil is full of sweet and umami flavors. Here are some creative ways to put it to use in your ...

These preserved tomatoes are excellent thinly sliced through pasta, in tomato salads or with ricotta and pepper on toast.

Heat the olive oil in a medium nonstick skillet over medium-high heat. Add the onion and cook, stirring, until softened and golden, 3 to 4 minutes. Add the spinach, garlic, and sun-dried tomato oil.

Spinach leaves and pumpkin seeds make a colorful green sauce loaded with iron and vitamins. Blend spinach, roasted pumpkin ...

Brush the inside ring of the tarts with the mustard, sprinkle over the cheese and top with the two types of tomatoes. Drizzle with olive oil and brush the pastry with egg yolk around the edges.

Tinned tuna, sun-dried tomatoes and capers with a zippy lemon dressing make a fresh-tasting jacket potato filling. Rocket brings a peppery flavour that’s delicious with tuna. Each serving ...