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Feb 4, 2010 09:08 AM

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!

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  1. 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.

    1. You can try simmering them in cream or milk for 5-10 minutes then drain & rinse and continue on with a recipe

      1. Mix it into congee.

        Or make a raisin-tomato bread, the tomatoes will provide a nice contrast with the sweetness of the raisins.

        1. Soak in lots water overnight. If still salty, change your water.