Sun-Dried Tomato Tips
Unless they are already packed in oil, sun-dried tomatoes will need to be reconstituted before use. Just let them soak in warm water for thirty minutes until soft and pliable, drain (reserve the liquid to add flavor to stocks and sauces), pat dry and use as directed in your recipe. You can also use wine, broth, or other cooking liquid to reconstitute. Once reconstituted, use them within several days or pack in olive oil and store in the refrigerator for up to two weeks.
To reconstitute in oil, simply cover the dried tomatoes with oil and refrigerate for 24 hours. To use oil-packed, drain tomatoes from oil and use. Always be sure that those left in the jar are completely covered with oil, which may mean adding more oil as you use the tomatoes. Don't toss out that oil when you're done with the tomatoes. It will pick up flavor from the tomatoes and be great in salad dressings or used for stir-frys and sauteeing.
Cooking with Sun-Dried Tomatoes
The flavor of sun-dried tomatoes is quite intense, concentrated, and slightly salty, so a little goes a long way. Many enjoy eating sun-dried tomatoes as a snack out of hand, especially children. Although they are wonderful with pasta, you'll enjoy using sun-dried tomatoes with many other foods, including vegetables, meats, and bread.
In the , you'll find more detailed instructions on how to make your own sun-dried tomatoes at home as well as recipes using them.
More About Sun-Dried Tomatoes:
|•||You Say Tomato : Peel, Chop, Roast, Dry, Freeze, Preserve, and Enjoy|
|•||The Tomato Cookbook|
|•||The Good Cook's Book of Tomatoes|