Sun-dried Tomatoes...?!
Sun-dried Tomatoes...?
What do you use them for?
What foods or recipes do they go well with?
Thanks!
Answers:
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In potatoe salads with onion, red beans, peppers , olive oil and red hot pepper. Its soooo tasty and healthy.
bedding and surfing!
you could use them whatever way you like.
Any recipe that requires tomatoes.
Just don't forget to hydrate them in some recipes.
They are great sliced up in pastas. Try them in salads too. I've used them when I made roast chicken pieces with Rosemary. Try a really good South African website - www.paarmen.co.za
I add them to curry or to mince meat sauces, they swell up and soften a bit then and they are easier to eat.
Try a sun-dried- tomato vinaigrette:
http://www.foodforthoughtonline.net/...
You can use them as a 'condiment' in a sandwich slice them and add them to your favorite pasta dish. You can even add them to quiche or an omelet if you wanted. The possibilities are endless with these guys.
the ones that are packed in oil are nice on pizza.
They are great to make a quick appetizer. Drain the oil off of them. Take 1 part cream cheese and 1 part butter, and mix well. Pipe into pre-baked filo cups (available at any grovery store thses days) and top with a slice of sun-dried tomatoes. For variety, you can top with pesto, caviar, anything like that, for a quick appetizer.
You can make sundried tomato pesto for use with pasta or as a spread for an appetizer. You can also make a dip with them by tossing some in a food processor with some sour cream, mayonnaise, salt and pepper, minced onion. They have an extremely intense tomato flavor so I wouldn't eat them by themselves as someone mentioned. It's almost like a tomato fruit leather.
I use them in spaghetti sauce, stir fry, and a lot of my pasta noodle salads. Just have fun with them and enjoy the ride.
i put them on cooked meat, burgers or salads
In Italy, ripe plum tomatoes are dried in the hot sun. When dried, they look like shriveled red chili peppers and are wonderfully flavored since the drying process intensifies their natural sweetness and flavor.
Sun dried tomatoes should be used to give an extra flavor punch to a recipe instead of as a main ingredient. For example, a tablespoon or two will flavor a pasta dish for four. They can be used without additional cooking in garlicky pasta sauces, pizza, pasta salads, and with strongly flavored vegetables like broccoli or chicory. They work well in stir fries with chicken, beef, and shrimp or in rice, pasta, and grain salads.
Sun dried tomatoes are sold either loose in packages or packed in oil and are quite expensive. You can make them yourself by drying the tomatoes and varying the flavorings to suit your taste, using any combination of herbs that pleases you.
Risotto with Sun-Dried Tomatoes and Mozzarella
INGREDIENTS
5 1/2 cups vegetable stock
1/3 cup oil-packed sun-dried tomatoes
1 onion, chopped
2 cups Arborio rice
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1/4 cup chopped fresh basil
salt and pepper to taste
DIRECTIONS
In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside.
In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.
Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper. Mix well and serve.
Sun-Dried Tomato and Pesto Cheese Spread
"This is an incredible cheese spread. With the red of the sun-dried tomatoes and the green of the pesto, it makes for a beautiful Christmas appetizer. Garnish with toasted pine nuts and sprigs of basil. Serve with crackers."
INGREDIENTS
4 cloves garlic, peeled
1 1/2 cups fresh basil leaves
1 teaspoon fresh lemon juice
1/4 cup pine nuts
2 tablespoons extra virgin olive oil
2 2/3 cups softened cream cheese
1/4 cup freshly grated Parmesan cheese
1 1/3 cups sun-dried tomatoes, packed in oil, drained
1/3 cup tomato paste
3/4 cup butter
salt and pepper to taste
DIRECTIONS
Chop the garlic in a food processor. Mix in basil, lemon juice, pine nuts and olive oil. Process until well blended. Mix in 1/3 cup cream cheese and Parmesan cheese. Blend using pulse setting until almost smooth. Transfer the mixture to a medium bowl.
Coarsely chop sun-dried tomatoes in the food processor. Mix in tomato paste and 1/3 cup cream cheese. Blend until smooth.
Place 2 cups cream cheese and butter in a medium bowl. Using an electric mixer, beat until fluffy. Season with salt and pepper.
Lightly grease a 1 1/2 quart baking dish. Line dish with plastic wrap so that the wrap extends over sides of the dish.
Evenly spread 3/4 cup cream cheese and butter mixture in the prepared dish. Layer alternately with 1/2 the sun-dried tomato mixture, 1/2 cup cream cheese and butter mixture and 1/2 the pesto mixture. Repeat layering, topping with remaining cream cheese and butter mixture. Cover and chill in the refrigerator 8 hours, or overnight.
Carefully invert dish onto a platter and remove plastic to serve.
Sun-Dried Tomato Rolls
1 pkg. (16 oz.) hot roll mix
1/4 cup sun-dried tomatoes in olive oil, drained, reserving 1/4 cup oil, chopped, divided
1/2 cup KRAFT Reduced Fat Parmesan Style Grated Topping
PREPARE hot roll mix as directed on package using 2 Tbsp. of the reserved oil from tomatoes. Roll out dough to 15x10-inch rectangle.
SPREAD tomatoes evenly over dough. Mix grated topping and remaining 2 Tbsp. reserved oil; sprinkle evenly over tomatoes. Roll up dough from long end; press edges to seal. Cut crosswise into 12 slices.
ARRANGE rolls, cut sides down, in 13x9-inch baking pan sprayed with cooking spray. Cover with towel. Let rise in warm place until doubled in size, about 30 minutes. Uncover rolls.
BAKE at 375°F for 20 to 25 minutes or until golden brown. Remove from pan. Cool on wire rack.
in ANYTHING italian!
Try them on a pizza (look up margherita pizza online). SUCH good flavor!
They're also really good for sprucing up a dish, or if you're impressing someone with a european type dish.
they're one of the more elegant ways of having a tomato.
I like them on pizza.Vegan pizza is my favorite.
You can re-hydrate them in hot/boiling water, put them in your food processer w/ some pine nuts or walnuts and garlic make a pesto sauce for pasta !
Good in antipasta salad