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Thread: What to do with sun dried tomatoes?

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    Senior Member jp1's Avatar
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    What to do with sun dried tomatoes?

    Because of a lack of communication with SO and his tendency to overbuy ingredients because he is more food motivated than me we had a lot of little tomatoes. I used the dehydrator and turned them into delicious sun dried tomatoes. I made a pizza with them and goat cheese today that was great. What else could we use them for? The recipe I used to make them said they are only good for 4-5 days in the fridge and we probably don’t want more pizza that soon.

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    Senior Member Tradd's Avatar
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    On pasta with olive oil and Parmesan?

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    I've used them in salad dressing
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    Freezer instructions: Spread the sun-dried tomatoes out in an even layer on a parchment-covered baking sheet or plate. Then transfer to the freezer for at least 2 hours, or until the tomatoes are frozen. Remove and transfer the tomatoes to a freezer-safe bag, squeeze out any extra air, then freeze for up to 3 months.

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    Senior Member herbgeek's Avatar
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    I used some recently to make a vegetarian nduja. It's a sausage spread from Calabria. You'd need to reconstitute them first I think. These are combined with olives and a few seasonings to make a paste that I swear could be sausage. Just Google vegetarian nduja and you'll find it. It's from the book Umami Bomb.

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    Many chop them up and put them in muffins?

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    Senior Member SteveinMN's Avatar
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    Seems odd to me that a dried fruit (essentially what these are) would last only 4-5 days in the 'fridge -- unless they were in oil or such.

    Other ideas: chop up and add to omelets or salads. Or to cream cheese or butter to anoint toast, bagels, or baked potatoes. Chop up more finely and add a little to soups and stews to provide more of a umami taste than an overt tomato flavor.
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    Throw them in any stir-fry. I keep them in my fridge for close to a year. Cover them in EVOO. Then scoop some out for the beginning of every stir-fry and you've got flavored oil!

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    Senior Member razz's Avatar
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    Quote Originally Posted by Gardnr View Post
    Throw them in any stir-fry. I keep them in my fridge for close to a year. Cover them in EVOO. Then scoop some out for the beginning of every stir-fry and you've got flavored oil!
    That is a great idea!
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    One of our favorite sides is fresh kale (torn into small pieces) lightly sautéed in olive oil along with thinly sliced red onion, garlic and sun-dried tomatoes. Splash with balsamic vinegar right before removing from pan.

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