Thermomix Creamy Sun-Dried Tomato Basil Sauce
This Thermomix Creamy Sun-Dried Tomato Basil Sauce is a velvety, savory blend perfect for pasta, chicken, or as a gourmet dip. Packed with Mediterranean flavors, it’s an easy, restaurant-quality sauce made effortless in your Thermomix.
Tested & Approved by FoodieManiac
Every recipe on this site is tested at least 3 times in my home kitchen before publishing. I've been developing sauce recipes for over 8 years, focusing on restaurant-quality results with everyday ingredients. Learn more about me →
Ingredients
- •60g sun-dried tomatoes in oil (drained, reserve 1 tbsp oil)
- •1 small garlic clove
- •30g fresh basil leaves
- •150ml heavy cream
- •60ml milk
- •30g grated Parmesan cheese
- •1 tbsp reserved sun-dried tomato oil
- •1/2 tsp sea salt (or to taste)
- •1/4 tsp freshly ground black pepper
- •1/4 tsp crushed red pepper flakes (optional, for heat)
- •1 tsp lemon juice
Instructions
- 1
Add sun-dried tomatoes and garlic to the Thermomix bowl. Chop 5 sec / speed 7. Scrape down sides.
- 2
Add basil leaves. Chop 3 sec / speed 6.
- 3
Insert butterfly whisk. Add cream, milk, reserved sun-dried tomato oil, salt, pepper, and red pepper flakes (if using).
- 4
Cook 7 min / 90°C / speed 2.
- 5
Remove butterfly whisk. Add Parmesan cheese and lemon juice.
- 6
Blend 30 sec / speed 6, until smooth and creamy. Scrape down sides and blend again if needed.
- 7
Taste and adjust seasoning. If desired, blend longer or add a splash more milk for a thinner sauce.
- 8
Serve warm, or cool to room temperature for dipping or spreading.
Tips & Variations
Pro Tips
- • For an extra-silky texture, blend the sauce for an additional 30 seconds after cooking.
- • If your sauce tastes too acidic, add a pinch of sugar or a splash more cream. See <a href="/articles/fix-too-acidic-sauce-balance-flavor">Why Your Sauce Tastes Too Acidic</a> for more tips.
- • Use high-quality sun-dried tomatoes for the best flavor—those packed in oil are preferred.
- • If the sauce thickens as it sits, whisk in a little extra milk before reheating.
- • Store leftover sauce in a glass jar to avoid metallic flavors. Learn more: <a href="/articles/why-sauce-tastes-metallic-causes-fixes">Why Your Sauce Tastes Metallic</a>.
Storage
- • Refrigerator: Up to 1-2 weeks in airtight container
- • Freezer: Up to 3 months (thaw overnight in fridge)
- • Best Practice: Store in glass jars for longer freshness
Recipe Variations
- • Vegan: Use coconut cream or cashew cream and vegan Parmesan for a dairy-free version.
- • Cheesy: Stir in an extra 30g shredded mozzarella or feta at the end for extra richness.
- • Spicy: Double the red pepper flakes or add a pinch of smoked paprika for a kick.
Frequently Asked Questions
Can I freeze this sauce?
Yes! Cool completely, transfer to an airtight container, and freeze for up to 2 months. Thaw overnight in the fridge and re-blend or whisk before using. For detailed tips, read <a href="/articles/how-to-freeze-sauces-storage-tips">How to Freeze Sauces the Right Way</a>.
How long does the sauce keep in the fridge?
Store in an airtight container in the refrigerator for up to 5 days. Stir or shake well before using. For storage safety, see <a href="/articles/how-to-tell-if-sauce-has-gone-bad-signs-and-safety-tips">How to Tell If Your Sauce Has Gone Bad</a>.
Can I make the sauce without a Thermomix?
Absolutely—use a food processor or blender for chopping and blending, and a saucepan for gentle heating. Follow the same ingredient order, simmer gently, and blend until smooth.
Why did my sauce separate?
Creamy sauces can separate if overheated or not blended enough. To fix, blend again and gently reheat. Read <a href="/articles/quick-creamy-sauces-separate-how-to-fix">Why Your Quick Creamy Sauces Separate and How to Fix It Fast</a> for troubleshooting.
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