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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?

TIA

  1. k
    kookiegoddess Aug 17, 2010 04:58 AM

    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.

    1. v
      valerie Aug 17, 2010 05:23 AM

      This chicken recipe calls for red pepper, but I have subbed in sun dried tomatoes. And I use more than 2 Tbsp.

      http://www.artoflivingwell.ca/recipes/chicken/392-pesto-stuffed-chicken-rolls

      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.

      http://www.epicurious.com/recipes/foo...

      1. e
        EmmaFrances Aug 17, 2010 05:27 AM

        I'll go with the obvious: pesto! From there, you can do all sorts of things - pesto pasta salad, savory palmiers, etc.

        1 Reply
        1. re: EmmaFrances
          t
          twj Aug 17, 2010 10:34 AM

          I second making pesto. I sun dried my own tomatoes just for this purpose.

        2. w
          WtotheN Aug 17, 2010 07:32 AM

          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!

          1. m
            MrsCris Aug 17, 2010 08:02 AM

            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.

            1. chowser Aug 17, 2010 09:54 AM

              Nigella's sundried tomato pesto terrine:

              http://www.nigella.com/recipe/recipe_detail.aspx?rid=12250

              stuffed chicken w/ spinach and sundried tomatoes:

              http://www.foodandwine.com/recipes/sp...

              And, there's always angel hair pasta w/ sundried tomatoes and lots and lots of garlic and basil.

              1. h
                Harters Aug 17, 2010 10:21 AM

                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.

                1 Reply
                1. re: Harters
                  o
                  ospreycove Aug 17, 2010 10:28 AM

                  Did JFOOD buy this "Large Jar of Sundried Tomatoes" at COSTCO? I have one, from COSTCO, opened and in the refrigerator....Now I have some ideas!!!!!!!

                2. onceadaylily Aug 17, 2010 10:50 AM

                  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.

                  1. Peg Aug 17, 2010 10:50 AM

                    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.

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