Large jar of Sun Dried Tomatoes in Oil - Ideas Please
- jfood Aug 17, 2010 04:32 AM
Another thread inspired jfood to ask this one.
He has a largish bottle of sun drieds in the fridge and stares at it a lot. He just cannot get his arms around ideas on how to use.
Any ideas from the great minds of the HC Board?
Jamie Oliver has an interesting chilli recipe that uses SD Tomatoes. Probably worth trying, I've read some good reviews of this dish, although I haven't tried it myself. When I worked at a restaurant we used to add a few finely chopped sundried tomatoes to vegetables for roasting and to risotto bases - adds a lovely savoury note and richness. I love them in my tuna and rice salad, which is with lots of mediterranean vegetables, some fresh herbs and a light vinaigrette dressing.
This chicken recipe calls for red pepper, but I have subbed in sun dried tomatoes. And I use more than 2 Tbsp.
Or if you are entertaining in the near future, there's this torta. Made it for July 4th. Not sure I loved it, but my guests all did.
Make a vinaigrette. Put the tomatoes plus some/all of their oil into a mini food processor with a little dijon, lemon juice, and shredded parmesan. Process for a few seconds and voila!
I recently made a nice dip to go with soft grilled pita breads - four or so SD tomatoes, a chunk of feta, 2 or 3 roasted red peppers, some dried oregano, a drizzle of olive oil, whizzed up in the food processor. Very yummy.
And I often do a SD tomato salad dressing, as W to the N suggests.
I also sliver them and add them to many pasta sauces.
Ah, yes. I understand jfood here. I always fall for the large jar on "special offer" at Lidl or Aldi.
Most end up on sandwiches. However, there's "3 tomato tart".
Take a sheet of puff pastry. LIghtly score an edge (so it rises when you bake). Cover base with a tomato chutney of your choice. Scatter on halved cherry toms and the sundried (I also use the "sun blush" semi-dried if I'm out of dried). Drizzle of olive oil (or the oil from the jar) and bake. Damn tasty - just needs a leaf salad.
Giada's Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes. It really is very good, and very quick to throw together, though a bit on the pricy side. I've made it a few times, and am always pleased with it.
Sun-dried tomatoes are an easy way to perk up almost any pasta or egg dish. I think they pair well with olives as well. And I like it as a pesto as well, especially on a roast beef sandwich.
I have 'The Costco Jar'. I drained off much of the oil (into another jar - not down the sink). Then I plunged my stick-blender in and pureed the tomatoes. I poured back in enough oil to just cover the top (the jar was at this point about 2/3 full).
I use the puree in loads of things - not least on it's own on spaghetti. OK, maybe a crushed garlic clove too. And black pepper. I add a spoonful to any cooked dish containing tomatoes, and as a 'dressing' on salads.
The oil is now somewhat depleted, but I've got no mould - the jar has been open about 6 weeks now.