ForumGarden

So, Rick got me a bag of whole sun-dried tomatoes. Now what do I do with them? I just cut one up into the soup I am making. But what else can I do? Actually..they are not whole, but sliced.

The only other time I had them they were chipped small, and I just sprinkled them into something.

Any suggestions?

Marie

Are they packed in oil or just dry? If they are in oil, just drain them a little before you use them.

They are great in pasta with either red sauce or pesto sauce. If you make homemade pizza, they are a great topping. Try them in salads as well.

If you google them, I bet you'll get all sorts of recipes for them. Enjoy! :-6

They are dry. I am Italian..I think it is supposed to be genetic that I know what to do with a tomato, or sauce or something. Guess what..it is not!!

I will try google though.

Hi Marie



I use them all the time. Any dish that I want a tomato flavor in I can use the sun dried ones. If they are dry then I will soak them in a little hot water to help rehydrate them before I put them in a salad. If I am making a soup or stew I just toss them in. Their flavor is a little more intense than a fresh tomato so just be aware of that when you are deciding how much to put in!

Thanks, OCN. I will remember that advice.

Get a bottle of evoo (extra virgin olive oil,) cut up a bunch of the tomatos and stuff them into the bottle. This will be a GREAT oil for salad dressing or marinades or even dipping bread!

You could also chop these up & 0put them into salads or omelettes or even dips.

Finally, you didn't say how big that bag is, but you could certainly freeze some of them, in oil, for later!

Lucky you!

Brush some olive oil on a toasted bagette and then put the dried tom on it with a slice of raw mozzerrella, then sprinkle with basil or sage, its soooooo good.

Marie5656 wrote: They are dry. I am Italian..I think it is supposed to be genetic that I know what to do with a tomato, or sauce or something. Guess what..it is not!!

I will try google though.


Oh - sei italiana ? da quanto sei in USA ?

No, believe me, it is not genetic - better, not if you are a northern woman...

Follow Cherandbuster suggestion: mix sliced dried tomatoes with oil and use them for pasta - spaghetti would be better -

My husband loves this very simple receipe.

Ciao

There is an option to sun dried tomatoes: oven drying yourselve,

It is easy to do and here is the formula:

Cut cherry tomatoes in half and marinade them overnight in chopped basil, extra virgin olive oil, balsamic vinager, garlic, salt and pepper. The next day spread the mixture in a flat pan - a pizza or cake pan place the mix in the oven and turn it on at its lowest level, say 120 degrees, then cook them for hours - say 5 to 7 hours and stop the cooking process when you see the tomatoes are dehydrated to the proper size and texture. These tomatoes are soft, sweet and delicious. I too do not like sundried (beef jerky) tomatoes and do not use them when cooking Italian food.