This cottage cheese and sun-dried tomato sauce is creamy, rich, and packed with bold Mediterranean flavor. It takes just a few minutes to throw together, but tastes like something you’d get at a fancy café. The cottage cheese blends into a velvety base, and the sun-dried tomatoes add a tangy, slightly sweet punch that seriously levels things up.
Why I Love This Recipe
One day I had leftover sun-dried tomatoes and a tub of cottage cheese that needed using. I tossed them into the blender with garlic and a splash of the tomato oil—and wow. It turned into the most velvety, flavor-packed sauce. I use it now for pasta, roasted veggies, and even as a spread for sandwiches.
Here’s why it’s always in my rotation:
- 🍅 Big, bold sun-dried tomato flavor
- 🧀 Creamy and rich without needing cream
- 💪 High in protein
- ⏱️ Ready in 10 minutes
- 🔄 Works hot or cold, as sauce or dip
⏱️ Time & Servings
- Total Time: 10 minutes
- Servings: 4 (about 1 ⅓ cups sauce total)
📊 Macros (per ⅓ cup serving)
- Calories: 135
- Protein: 11g
- Fat: 7g
- Carbs: 6g
- Fiber: 1g
- Sugar: 3g
🔬 Why This Recipe Works (Quick Science)
- Blending warm cottage cheese gives you a silky texture without needing cream.
- Sun-dried tomatoes add umami + natural sweetness, which balances out the tangy cheese.
- The oil from the sun-dried tomatoes acts like a flavor booster and helps the sauce emulsify.
- Garlic and herbs round it all out, making it feel like a complex, slow-cooked sauce—without the wait.
Ingredients
- 1 cup low-fat cottage cheese
- ½ cup sun-dried tomatoes (packed in oil, drained)
- 1 clove garlic, minced
- 2 tbsp oil from sun-dried tomato jar
- ¼ tsp salt
- ¼ tsp black pepper
- Optional: 1 tsp Italian seasoning or a few fresh basil leaves
How to Make Cottage Cheese and Sun-Dried Tomato Sauce
1. Warm the Tomatoes and Garlic (Optional but Recommended)
Add sun-dried tomatoes, garlic, and oil to a small skillet and warm gently for 2–3 minutes to bring out the flavor.
2. Transfer to Blender with Cottage Cheese
Add warmed tomato mixture to a blender with cottage cheese.
3. Add Seasonings and Blend
Add salt, pepper, and optional Italian herbs or fresh basil. Blend until smooth and creamy.
4. Heat Gently If Serving Warm
Pour into a pan and warm gently over low heat if you want it hot, stirring often—don’t boil.
5. Serve or Store
Serve immediately over pasta, or cool and use as a spread or dip.
🍽️ What to Serve With
This sauce pairs well with:
- 🍝 Pasta (penne, fusilli, or ravioli)
- 🍗 Grilled chicken or shrimp
- 🍆 Roasted zucchini or eggplant
- 🥪 Spread on a sandwich or wrap
- 🥖 Dip for crusty bread, pita, or crackers
🧾 Meal Plan Ideas
- Monday: Toss with pasta and spinach
- Tuesday: Use as a spread in a grilled chicken sandwich
- Wednesday: Spoon over baked salmon or tofu
- Thursday: Mix into cooked quinoa and roasted veggies
- Friday: Use as a creamy pizza sauce base
⚠️ Common Mistakes to Avoid
- Skipping the oil: It adds depth and smoothness—don’t leave it out
- Not blending long enough: Make sure to blend for at least 30 seconds for a silky texture
- Boiling after blending: This can cause separation—just reheat gently
- Using dry-packed tomatoes without soaking: Oil-packed works best for blending
❓ FAQ
Can I use dry sun-dried tomatoes instead of oil-packed?
Yes, but soak them in hot water for 10 minutes first and add a little olive oil for blending.
Does it taste like cottage cheese?
Not at all! The flavor blends into the tomatoes, and the texture turns smooth and creamy.
Can I make it ahead?
Yep—store it in the fridge for up to 4 days. Reheat gently or serve cold as a dip or spread.
Can I freeze it?
Freezing is possible but may affect texture. Re-blend after thawing if needed.
Can I make it spicy?
Definitely—add crushed red pepper flakes or a pinch of cayenne when blending.
✨ Enjoy!
This Cottage Cheese and Sun-Dried Tomato Sauce is bold, creamy, and ready in minutes. Whether you’re pouring it on pasta or spreading it on toast, it’s one of those sauces you’ll want to make again and again. 🍅🧄🧀