Ingredients:

  • 2 tbsp (30ml) Sun-dried tomato oil (from the jar)
  • 3 cloves (15g) Garlic, minced
  • 1 small (50g) Shallot, finely diced
  • ½ cup (75g) Sun-dried tomatoes, drained and finely chopped
  • 1 tbsp (16g) Tomato paste
  • ¼ tsp (1.5g) Red pepper flakes
  • 1 cup (240ml) Heavy cream
  • ½ cup (50g) Parmesan cheese, freshly grated
  • 1 tbsp (15ml) Fresh lemon juice
  • ½ tsp (2.5g) Salt
  • ¼ tsp (1g) Black pepper

Instructions:

  1. Heat the sun-dried tomato oil in the skillet over medium heat. Add the diced shallots and sauté for 2–3 minutes until translucent. Stir in the minced garlic and red pepper flakes, cooking for another 60 seconds until the garlic smells nutty and fragrant, but not browned.
  2. Add the chopped sun-dried tomatoes and tomato paste to the pan. Stir constantly for 2 minutes until the tomato paste darkens slightly in color (pincé) to remove the raw metallic taste.
  3. Reduce the heat to medium-low. Slowly pour in the heavy cream while whisking constantly to incorporate the tomato base. Simmer gently for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
  4. Stir in the Parmesan cheese until melted and glossy. Remove from heat and stir in the lemon juice, salt, and pepper.