Recipes: Sun-Dried Tomato Rouille and Tomato Tonnato

the appetizer:

2500 Recipes by Andrew Schloss presents short and easy-to-prepare classics like Sun-Dried Tomato Rouille; Tomato Tonnato; Bavarian Meatballs; Sweet-and-Sour Sesame Meatballs; Quinoa Pilaf ; and Quinoa with Pecans

Cookbook

Sun-Dried Tomato Rouille

Serves 4

10 oil-packed sun-dried tomatoes, drained, oil reserved
1/3 cup oil from the sun-dried tomatoes (75 mL)
1 bunch basil leaves, finely chopped (about 1 cup/250 mL)
1 clove garlic, minced
2 tbsp freshly grated Parmesan cheese (25 mL)
1 tbsp extra-virgin olive oil (15 mL)
Salt and freshly ground black pepper to taste
Hot pasta (see note below)

In a food processor, purée sun-dried tomatoes and tomato oil. Stir in basil, garlic, Parmesan, olive oil, salt and pepper. Toss with pasta.

Note: All of the sauces in this chapter are presented in sufficient quantity to accompany 12 oz (375 g) of pasta, which should be cooked until al dente in 4 to 6 quarts (4 to 6 L) of rapidly boiling salted water. The cooked pasta should be thoroughly drained before it is mixed with the sauce. Pasta is bland and dilutes the flavor of the sauce when you toss them together, so season your sauces assertively with salt and pepper.

Tomato Tonnato

Serves 4

3 green onions, thinly sliced
1 clove garlic, minced
1/3 cup olive oil (75 mL)
1/4 cup freshly squeezed lemon juice (50 mL)
2 tbsp minced fresh dill (25 mL)
Salt and freshly ground black pepper to taste
3 tomatoes, diced
1 can (6 oz/170 g) water-packed tuna, drained

In a serving bowl, whisk together green onions, garlic, oil, lemon juice, dill, salt and pepper. Add tomatoes and tuna; toss to coat. Cover and refrigerate for about 1 hour, until chilled.