Ingredients:

  • 2 tbsp oil from the sun-dried tomato jar
  • 1 medium (110g) yellow onion, finely diced
  • 4 cloves (20g) garlic, minced
  • ¾ cup (110g) sun-dried tomatoes (oil-packed), drained and roughly chopped
  • ½ cup (120ml) low-sodium chicken or vegetable broth
  • ¼ cup (60g) plain Greek yogurt
  • ½ cup (50g) grated Parmesan cheese
  • 1 tsp (5g) dried oregano
  • ½ tsp (2.5g) red pepper flakes
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the tomato infused oil in a skillet over medium heat. Add the diced onion and sauté until translucent (about 5 minutes).
  2. Stir in the minced garlic and chopped sun dried tomatoes. Cook for another 2–3 minutes until the garlic smells nutty and the tomatoes soften.
  3. Transfer half of the sautéed mixture into a blender. Add the broth and Greek yogurt. Blend on high until the mixture is completely smooth and velvety.
  4. Pour the blended mixture back into the skillet with the remaining chunky vegetables.
  5. Stir in the Parmesan cheese, oregano, and red pepper flakes.
  6. Simmer on low for 3–5 minutes, stirring constantly, until the sauce thickens and reaches a glossy, mahogany colored consistency.
  7. Season with salt and pepper to taste.