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need ideas for using sundried tomatoes in oil

I got sundried tomatoes coming out the patootie!!!

I broke down and just had to have this giant jar of sundried tomatoes in oil from costco. It has now been sitting in my fridge for two weeks with only a handful used and a big void e in my head of ideas to use them. Note that when I bought this huge jar for a 2 person family I justified by telling myself I could think of a myriad of ways to used them.

l've searched online and there are lots of recipes but I'd like to hear some tried and true ideas and recipes from all the houndies on here. Anything and everything.

Unfortuantely my rotund beagle who has quite the adventurous palate doesn't care for sundried tomatoes in their basic form so I can't pass them off on him. He did a good job on the leftover beef tenderloin tonight though.

Also how long can I store the jar of sundried tomatoes in oil in the fridge? Or will I having to go on a binge for the next week because I hate throwing out food. (The jar's been open in the fridge for two weeks now_

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  1. I chop them up, just a few, and add to about 1/4 c. olive oil and a clove or two of garlic, finely minced and sauteed. Cook with the tomatos in the oil with the garlic sauce for a minute or two. I usually add some parsley or chives or fresh basil . Use this sauce over pasta or steamed veggies of choice. You could, of course, add parmesan at the last. I have also heard that they can be a really good addition to sandwiches. Also, added to dips. I think you can store them for a really long time, especially if the oil continues to cover the tomatos.

    1. I often buy small jars of julienned sundried tomatos in oil from Trader Joes. They keep as well as any condiments in the fridge - i.e. for ever.

      As for use - a modest amount works in any dish where I might otherwise use half can or so of diced tomatoes. At least when cooking, they doesn't need a special recipe. If I'm concerned about texture, I might mince them further.

      1. You don't have to justify anything when it comes to buying sun dried tomatoes. They are an amazing antioxidant, and they are important for your pantry. I make simple pasta with olive oil, add them and finish with grana padano (which Costco sells at a terrific price.) If you're lazy (like me sometimes) add them to jarred sauces over pasta. They also work great on top of feta or other cheeses and crackers. I also add them to chili and home made tomato sauces.

        Point is, they are NOT an extravagance. They are really, really good for you!

        1. We keep them for several months outside the fridge. We don't actually DO anything with them, we just eat them, usually on bread or toast or in a sandwich. Also as part of a quick antipasto plate, with anchovy fillets, salami, mozzarella, olives, and anything else I can grab quickly. This is particularly useful when the Lion King is circling impatiently and the pasta water hasn’t boiled yet.
          You can chop them up with garlic, capers, oregano, and oil and use them on bruschetta. This actually has a Sicilian name, but I can never remember it. The oil from the jar (which, as I said, we don't keep in the fridge -- they seem to have miraculous properties of conservation) is great in something like penne all'arrabbiata, so when you finally finish them, keep the oil.

          1 Reply
          1. re: mbfant

            Of course it's pretty uncommon, but there is a botulism risk with this. If oil has any food particles in it, it's recommended that you stick it in the fridge.

            I second the below suggestion of egg dishes. I recently made a spanish tortilla, adding sundried tomatoes, sauteed garlic and shallots, and fresh thyme.

            In case you're not familiar, I used this method:
            http://www.finecooking.com/articles/h...

          2. - blend into goat cheese with black pepper for a crostini topping (it's terrific with basil pesto)
            - chop and add to your favorite egg preparation (omelet, frittata, scramble) along with spinach or arugula, mushrooms, onion and your favorite cheese
            - chop & add to canned tuna along with capers, minced onion, chopped artichoke hearts, chopped black olives, minced fresh parsley & black pepper; dress with olive oil & a splash of balsamic or red wine vinegar or a generous squeeze of fresh lemon juice
            - make my white bean dip: http://chowhound.chow.com/topics/6734...
            (though the recipe says to use dry-packed tomatoes, oil-packed work beautifully. just add a tablespoon or so of the oil from the jar, increase the vinegar by 1 Tbsp, and if you think it's too thick while you're blending it, add water by the tablespoon until you get a consistency you like.)

            2 Replies
            1. re: goodhealthgourmet

              * blend into goat cheese with black pepper for a crostini topping (it's terrific with basil pesto)*

              Did something like that once and it went over really well. My tomato and goat cheese hating friends loved it. I spread pesto on a piece of toasted baguette, then topped it with goat cheese mixed with sundried tomatoes. My mom clipped the recipe from some magazine.

              A friend copied it and used cream cheese- her kids loved it.

              1. re: cheesecake17

                Ditto this! I sometimes crisp up bits of salami on a pan, and add that to the mix. Or, if you have a nice spicy sausage (capiocola, salami, whatever), you can form the goat-cheese & sundried tomato mixture into little cylinders, and wrap the sausage slice around it. The cheese calms down the heat from the sausage, and it's a neat finger food.