Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jan 7, 2007 05:04 PM

much-maligned sundried tomatoes

I'm on a mission to use every random thing in my pantry before buying any new items "just to try." A while back, I bought a pack of those dry sundried tomatoes at Trader Joe's, not sure why but it seemed like a good idea at the time. I just now rehydrated them with boiling water, put them in a mason jar and covered them with olive oil. now what? what do you like to do with sundried tomatoes? they do have a nice flavor, though a little too beef-jerky-like in texture at times, i find. maybe a fine julienne would help that. any ideas? thanks for the help.

  1. Click to Upload a photo (10 MB limit)
  1. Lodgegirl, Sun dried tomatoes were the darling of the 80's. You couldn't go into a single restaurant without some type of sun dried tomatoes on the menu. Now they're out and Myer Lemons are in. (Well, they were last year; there will be a new fad ingredient for 2007, I'm sure.) Since it's 2007, you risk your culinary reputation by using them. However, if you insist, they are very good in omelettes and fritattas.

    1. Yuck. They're maligned for a reason. It's like eating rubber bands.

      1. How about a sundried pesto over pasta. Sauted with broccoli or spinach.

        1. In this brisket recipe they're added to canned tomatoes to add a more intense flavor to the beef:

          1. Pesto rosso, a chunky purée of equal amounts of sun-dried tomatoes and pitted black olives along with fresh thyme and rosemary leaves, degermed garlic, crushed chiles and olive oil. Great spread on toasted country bread, used to sauce spaghetti (with chopped parsley and grated parmesan), spread on a piece of cod before roasting, spread on the inside of a lamb or rabbit roast before rolling and roasting, etc.