Name: Quick Sun-Dried Tomato Sauce for Two
Total time: 30 min
Ingredients: 1/4 slice hearty white sandwich bread , cut into 1/2-inch pieces; 2 tablespoons pine nuts; 4 teaspoons extra-virgin olive oil; 1 garlic clove , sliced thin; 1/2 small tomato , cored and cut into 1/2-inch pieces; 1/4 cup oil-packed sun-dried tomatoes , rinsed; 1 tablespoon coarsely chopped fresh basil; 1 tablespoon balsamic vinegar; 1/4 teaspoon Salt

Why This Recipe Works

Wanting to create a simple sauce that would provide a boost of flavor and richness to quick-cooking chicken breast cutlets, we found inspiration in the classic Spanish sauce romesco. We started with a base of oil-toasted bread and nuts, which added richness and texture. To keep things simple, we then added a combination of boldly flavored jarred and no-cook ingredients to build up the sauce. A final addition of herbs and spices created a complex flavored sauce that could be made in about 5 minutes.

Before You Begin

For the best taste and texture, make sure to rinse all the dried herbs off the sun-dried tomatoes.

Instructions

Heat bread, pine nuts, and 2 teaspoons oil in 12-inch skillet over medium heat; cook, stirring constantly, until bread and pine nuts are lightly toasted, 2 to 2 1/2 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Transfer bread mixture to food processor and pulse until coarsely chopped, about 5 pulses. Add tomato, sun-dried tomatoes, basil, vinegar, 1/4 teaspoon salt, and remaining 2 teaspoons oil to food processor. Pulse until finely chopped, 5 to 8 pulses. Transfer to bowl and let stand, at least 10 minutes. (Sauce can be prepared up to 2 days in advance and refrigerated in airtight container.)