Large jar of Sun Dried Tomatoes in Oil - Ideas Please
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.
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.
Nigella's sundried tomato pesto terrine:
stuffed chicken w/ spinach and sundried tomatoes:
And, there's always angel hair pasta w/ sundried tomatoes and lots and lots of garlic and basil.
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.