Sundried Tomatoes

My daughter visits Italy a lot and always bring me back sun dried tomatoes,
What do you do with them? I have loads sitting in the cupboard, some one out there help....

 

Are they in oil, or are they totally dried, Rosie?

If they are dried (no oil) you need to either, soak them in warm water for about half an hour or cover them in olive oil and pop them in the fridge for a day to soak up the oil.

Then, you can eat them raw (I don't!) or chop them into dice and add to a salad/stew/meatloaf/bread/bolognaise/meatballs/pies anything really. They have an intense flavour so a little will go a long way - particularly if you are not used to them.

I hope that gives you some ideas on how to use them in your favourite meals?

 

They are a different flavour, much more intense. Use them as Mum suggests. Any where you would normally put a tin of tomatoes.

 

I cut them up, throw a handfull in when I saute zucchine or summer squash. Can put in with pasta at the end. They are a nice touch of quick color to a dish. Dried or in oil can be used the same.

 

Thankyou all,They are dried, I will try some in a stew possibly chicken, which always needs some thing to give it a lift, did try to chew on a dried one ugh, hope they don't taste like tinned which I hate. or perhaps a salad dressing, um I will give them a go and report back do feel guilty about not using them and cannot bring myself to throw them away as I note in the supermarkets quite expensive

 

I chop them & throw them in bolognaise. Love em.

Sis gave me a jar of them in olive oil flavoured with truffle oil.

Is that a Victorian Post box in your Avatar Rosie?

 

If you bake your own bread you can add them to the mix.

 

Add some parmesan cheese to that mix and you get ... my favourite loaf

 

Focaccia

 

Zig, flavored with truffle oil??? oh my gosh that is sinful for the truffle oil.

That baked bread is a great idea to put them in, snip a bunch, put some raw garlic in also. Bake the bread, then some good melted cheese on the sliced hot bread, yummy. You can throw dried basil in the bread also.

 

try it in puttanesca souce , in hot panini with mozzarella and bacon , in rosted vegetable , make red pesto ,in pizza , bruschetta , in pasta salad , in chicken cacciatora , in warm salad , chicken salad , tuna and dried tomato souce , risotto , rice salad , as started with oil and capper , dried tomatoes and prawns , dried tomatoes and fish , even in soup , try to make classic vegetable dish like caponata and ciambotta .......I `m hungry now

 

I recall one combo that is nice, can of drained rinsed white beans heated up in some olive oil and dried tomatoes and sage. A nice quick side dish.

 

Oh my goodness and here is me trying to shed a few pounds...I do not make bread anymore used to make super pizzas once I got the hang of yeast
tempremental stuff that but as there is only me and Vic don't do it any more I throw lots of assorted stuff in the pressure cooker for soups and stews comfort food and as oldies spending spare time in the garden not at the stove. but love all the ideas thank you all and I still collect cookery books along with seed catalogues ! old habits die hard

 

I love them shredded/snipped and added to salads. They are oily so no other oil needs to be added if you are watching the calgories.