Sun dried tomatoes

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What Can You Do With Sun-dried Tomatoes?

Sun-dried tomatoes are ripe tomatoes that are placed in the sun to remove most of the water content from the tomatoes. Cherry types of tomatoes will lose *8% of their initial (fresh) weight, while larger tomatoes can lose up to *3% during the process. As a result, it takes anywhere from *7 to *0 lbs of fresh tomatoes to make a single pound of sun-dried tomatoes.
Even after the procedure, the tomato fruits keep their nutritional value.The tomatoes are high in lycopene, antioxidants, and vitamin C, and low in sodium, fat, and calories.

Before modern canning methods were available, Italians dried tomatoes on their tile roofs for use in winter when fresh tomatoes were not an option. Nowadays, sun-dried tomatoes (pomodori secchiin Italian) are not as popular in Italy as they are in America, where they are mostly relegated to antipasto or as a flavor-booster for sauce. These dried, concentrated and flavorful tomatoes have enjoyed a popularity boost in the United States in the past couple of decades, initially as a gourmet item but fast becoming a favorite of home cooks.
Sun-dried tomato tips
Sun-dried tomatoes can be used in a wide variety of recipes and come in a variety of shapes and colors. Traditionally, they were made from dried red plum tomatoes, but they can be purchased in yellow varieties as well. Sun-dried tomatoes may also be preserved in olive oil, along with other ingredients such as rosemary, basil, dried paprika, and garlic.
Unless they are already packed in oil, sun-dried tomatoes will need to be reconstituted before use. Just let them soak in warm water for thirty minutes until soft and pliable, drain (reserve the liquid to add flavor to stocks and sauces), pat dry and use as directed in your recipe. You can also use wine, broth, or other cooking liquid to reconstitute. Once reconstituted, use them within several days or pack in olive oil and store in the refrigerator for up to two weeks.To reconstitute in oil, simply cover the dried tomatoes with oil and refrigerate for *4 hours.
To use oil-packed, drain tomatoes from oil and use. Always be sure that those left in the jar are completely covered with oil, which may mean adding more oil as you use the tomatoes. Dont toss out that oil when youre done with the tomatoes. It will pick up flavor from the tomatoes and be great in salad dressings or used for sauteing.
Cooking with sun-dried tomatoes
The flavor of sun-dried tomatoes is quite intense, concentrated, and slightly salty, so a little goes a long way. Although they are wonderful with pasta, youll enjoy using sun-dried tomatoes with many other foods, including vegetables, meats, and breads. Unopened commercially dried tomatoes will be fine without refrigeration for six to nine months. Once opened, oil-packed dried tomatoes should be refrigerated and used within two weeks. They can also be frozen.

Sun-Dried-Tomato Vinaigrette
Yield: 1½ cups
This vinaigrette is rich and sweet from the sun-dried tomatoes, so you dont need to use much of it on salad greens
To use it as a pesto sauce and/or to add it to a pasta dish, omit the vinegar, thin it down with pasta water, and add pine nuts, sauted zucchini, and chopped fresh basil.
 

• *2 oil packed sun-dried tomatoes
• 1 garlic clove, peeled and minced
• 1/3 cup balsamic vinegar
• ½ teaspoon salt
• A few turns of freshly ground black pepper
• ½ cup grated Parmesan cheese
• ¼ cup olive oil

• olive oil cooking spray
• 2 teaspoons olive oil
• 1 small shallot, chopped
• 1 cup packed fresh spinach, chopped
• 4 whole eggs
• 3/4 cups egg substitute
• 8 sun-dried tomato halves, chopped
• 1/2 cup grated Asiago cheese
• 2 tablespoons chopped fresh basil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

• 1/2 cup cream cheese, low-fat whipped
• 2 tablespoons jarred julienned sun-dried tomatoes or 6 sun-dried tomatoes, chopped
• ¼ cup red onion, thinly sliced
• *0 basil leaves, chopped
• 4 large whole wheat flour tortilla
• 3/4 pound sliced smoked turkey breast
• 4 lettuce leaves, green leaf, Bibb or Romaine, shredded

• 2 tablespoons extra virgin olive oil or jarred sun-dried tomato oil
• Several sprigs thyme
• 1 tablespoon minced garlic
• 1 cup sun-dried tomatoes, roughly chopped
• 2 tablespoons capers, drained if necessary
• 1/2 cup fish stock or dry white wine
• 16 to *4 large shrimp, peeled
• Salt and pepper
• Chopped fresh basil.

• 1.5 lb. pork tenderloin
• 2 tablespoons olive oil
• 6 fresh sage leaves
• 4 slices of prosciutto
• 6 sun-dried tomatoes
• Olive oil for brushing meat; salt and pepper
• 1 tablespoon honey mustard, or mustard of choice

• 1 pound orecchiette pasta
• 2 tablespoons olive oil
• 2 cloves garlic, thinly sliced
• 1 bunch broccoli rabe, stems removed, leaves chopped
• 1 cup oil-packed sun-dried tomatoes (about *2 pieces), sliced
• 1 (**-ounce) can cannellini beans, rinsed or 2 cups cooked dried beans
• Salt and pepper to taste
• 2 tablespoons grated Parmesan cheese

• 8 ounces orzo, preferably whole-grain
• 2 cups water
• 1 cup chopped sun-dried tomatoes,oil-packed, divided
• 2 clove garlic, peeled
• 3 teaspoons chopped fresh marjoram or oregano, divided
• 2 tablespoon red-wine vinegar
• 4 teaspoons sun-dried tomato oil, (reserved from sun-dried tomato jar )
• 1 tablespoon extra-virgin olive oil
• 4 boneless, skinless chicken breasts, trimmed (1 1/4 pounds)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• *- *-ounce package frozen artichoke hearts, thawed
• 1/2 cup finely shredded Pecorino-Romano cheese, divided

1. Cook orzo in a large saucepan of boiling water until just tender, 8 to *0 minutes or according to package directions. Drain.
2. Meanwhile, place water, 1/2 cup sun-dried tomatoes, garlic, 2 teaspoons marjoram, vinegar and sun-dried tomato oil in a blender. Blend until just a few chunks remain.
3. Season chicken with salt and pepper on both sides. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
4. Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.
5. Slice the chicken. Top each portion of orzo with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.