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_
Here's an old Bon Appetit recipe I've been making for years. REALLY good. You can find it on epicurious, but here it is:
Turkey Meat Loaf with Sun-Dried Tomatoes
Bon Appétit | March 1996
A crowd-pleasing standard gets a makeover with ground turkey instead of beef; sautéed vegetables and sun-dried tomatoes add flavor. Round out the meat loaf with the mashed potatoes, some green beans and dinner rolls. Pour a dry white or light red wine.
Yield: Serves 6
1 1/2 tablespoons olive oil
1 large onion, chopped
3 celery stalks, chopped
1 1/2 pounds ground turkey
1 1/2 cups fresh breadcrumbs made from soft white bread
2/3 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup milk
2 teaspoons dried rubbed sage
2 teaspoons dried oregano
2 teaspoons salt
2 teaspoons ground pepper
Preheat oven to 375°F. Grease 9x5x3-inch glass loaf pan. Heat oil in heavy medium skillet over medium heat. Add onion; sauté 5 minutes. Add celery; sauté until vegetables are very tender, about 15 minutes longer. Transfer to large bowl.
Add all remaining ingredients except ketchup to vegetables in bowl. Mix thoroughly. Transfer to prepared pan. Bake 1 hour. Brush with ketchup and bake until thermometer inserted into center registers 165°F, about 15 minutes longer. Cool 5 minutes. Slice and serve.
I bet that's good -- I make corn muffins with sundried tomatoes and roasted garlic. Delicious. I also make a simple braised greens (mustard, collard, spinach, whatever) dish a lot -- saute garlic in the oil from the tomatoes, braise the greens with the tomatoes and a can (sorry, I use canned beans) of white beans. It's good on its own or over whole wheat pasta or other hearty grain. Another idea: chop them up and make a compound butter that you can freeze indefinitely. Add garlic, cilantro, whatever other flavors you like.
one of my favorite foods... who needs a recipe when they're a tasty bite-sized snack? ;)
Salad - lettuce of choice, sundried, chopped tomatoes, feta, kalamata olives, white balsamic vinegarette
Sundried Tomato butter - mix sundrieds, shallot, rosemary, a little lemon or orange zest into butter
Chicken Roll-ups - make butter then spread on pounded chicken breasts, roll up and refrigerate til firm, then dredge in eggs and flour and bake or pan-fry; top with a light marinara sauce if desired and serve over spaghetti squash
Sundried Tomato Pesto - mix tomatoes with oil, basil, garlic, pine nuts (or other nuts), parmesan ti lsmooth
Agree they're great in omelettes with some artichoke hearts, kalamata olives, pesto, and herbs of choice
Or even a simple tart w/ fontina and prosciutto... http://recipeland.com/recipe/v/Fontin...
I love sauteeing sliced portobellos in some of the oil that the sundried tomatos came in, along with a little garlic. Cut (or snip) up the tomatoes, then place them and the portobellos on top of mixed greens. Crumble goat cheese over it, and dress the salad with a vinaigrette made with the oil from the sundrieds, balsamic (fig balsamic is awesome!), and a bit of honey.
Feta salsa is great too. Chopped sundried tomatoes, chopped kalamata or spanish olives, crumbled feta, some mninced red onion, black pepper, a drizzle of olive oil (or sundried oil). Very savoury. Great as crostini, and will keep in the fridge for a while (though it never lasts more than a few days around here. We even put the mix on salad, as a dressing).
We enjoy some variation of this pasta dish: Brown some Italian sausage (crumbled or whole and later sliced) and remove from pan. Cook some chopped onions and garlic until soften, and deglaze the pan with some white wine. Add some chopped kale, crushed red pepper,salt and pepper to taste and a bit of chicken stock. Cover the pan and braise the kale until tender. Add the sausage, some sauteed mushrooms, and some sun-dried tomatoes and simmer for a few minutes. Adjust seasonings and toss with farfalle or penne and lots of grated parm.
Absolutely. I usually do everything in one pan except the pasta. It's tasty and a nice balance of flavors, and I'm always looking for ways to work greens into our dishes. I think Trader Joe's has some frozen pre-cooked pasta, which I haven't tried...something like "Just Spaghetti" or "Just Pasta", so that might work in the microwave!
Oh, and let us know how the kitchen redo goes. What a trying time, but what rewards you'll reap.
Good luck. We're do-it-yourselfers, too. Takes a lot longer, but you can't beat the price or the flexibility.
I know you're north of Boston, so I'm not sure how close a Trader Joe's is to you, but I checked and they do have frozen plain penne and spaghetti, which could help make your microwaved weeknight menus a little easier.
Thank you all for your responses, I've got some great ideas now. I never thought of using sundried tomtoes in a omelet or frittata for one but it sounds like something I'd like.
All the suggestions here sound great and everyone here has shared some unique ways I wouldn't think of using the sundried tomatoes. Looks like the weekned will be a sundried tomato extravaganza (I don't mind having the same ingredient in different meals throughout the day) so I think I can make a good dent in the jar I bought.
Thanks again everyone!
We always keep them as a permanent staple to save quick weeknight dinners - if what we're making seems a little boring, we throw in some sundried tomatoes and voila! A little sharpness, a little sweetness, a little color.
Our two favorites for dinner: 1) fresh store-bought tortellini or ravioli tossed with sundried tomatoes and pinenuts, fresh basil if we have it. No sauce, just the oil from the tomato jar and maybe some crunchy sea salt. 2) chicken in any form (we usually cut it up into pieces to cook faster and just put it in a pan with olive oil - I wouldn't call it sauteed, but I don't know what else it is...) with sundried tomatoes, garlic and olives. Sometimes we'll add goat cheese and/or pearl onions. Served on its own, or over pasta. Sometimes we'll add water or broth to cook the kitchen faster and serve it like a tagine, with bread for dipping.
I love an antipasto sandwich for lunch - mix and match from the following and put it on good bread lightly drizzled with olive oil and lightly toasted: sundried tomatoes, artichoke hearts, olives, fresh mozzarella, arugula, roasted eggplant, roasted zucchini slices, roasted portabella mushroom, prosciutto. I've never made the dagwood version with all of the above, but usually use 3 or 4 of those that are on hand.
I make a really beautiful cheese layered spread where you take a nice bowl, line with syran wrap and start layering:
1) cream cheese mix or goat cheese mixed with parm and herbs
2) chopped sundried toms
3) another layer of cheese
5) another layer of cheese
turn upside down and wholla - grab some crackers or pita chips or flat pretzels, you've got YUM!
Ooo - one of my favorite pasta recipes uses sun-dried tomatoes.
When I make this I always: double the sauce, blitz the sauce in a blender or immersion blender after simmering, added chopped sauteed mushrooms into the blended sauce, and serve over pasta. Yum!
- 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.)
* 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.
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.
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.
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:
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!
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.
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.