What to do with ultra-salty dried tomatoes?
My sister brought me a bag of "pomodori secchi 'alla contadina'" (dried tomatoes, peasant-style) from Italy a few months ago. The problem: They're inedibly salty, even after I've soaked in hot water and vinegar as per the bag's instructions. Any ideas for what else I can do to get some of that salt out, or for what I could make with them where the salt wouldn't be such a problem? Thanks!
you can use them in any recipe that calls for dried tomatoes and doesn't contain many other super-salty ingredients (like capers & olives). just omit or cut back on any salt called for in the recipe.
they'll work well in a starchy dish. try adding some to white bean dip (made with dried beans, not canned, as those usually contain added salt)...or mashed potatoes.
or blend a small amount with goat cheese, spread on crostini, and top with cracked pepper, fresh basil or mint and a drizzle of good balsamic.
You can try simmering them in cream or milk for 5-10 minutes then drain & rinse and continue on with a recipe
Mix it into congee.
Or make a raisin-tomato bread, the tomatoes will provide a nice contrast with the sweetness of the raisins.