Sunday, October 21, 2007

Holy Tomatoes Batman!

This is our stash of sundried tomatoes. O.K., dehydrated tomatoes. It all works out to the same thing. I think that we have enough for the winter. Even if we use them every day. Unlikely, but a nice thought. Most of them are dried to quite a crispy consistency although some of them are a little more malleable and are packed in olive oil. We also ground some of the extremely dry ones into a powder and mixed them with some olive oil to have tomato oil for salad dressing.

So I think that I am looking for a few new recipes that use sundried tomatoes. Any suggestions of fish free recipes?

7 comments:

TadMack said...

Ooh, tapenade. When we dried our tomatoes, we also dried some bell peppers. We'd combine the two with green olives and make quite tasty tapenade, which we'd serve on fresh crusty bread... or atop cheese stuffed pastas. Yum.

Here are more recipe ideas. Cheers!

Kansas A said...

You probably already do this but I like them simply cut and spread throughout pasta noodles, what flavour, mmm mmm!

DaviMack said...

We also break them up into little flakes / chunks & bake them into bread - it works wonderfully! And you can rehydrate for a really good pasta sauce!

Rhonda the Stitchingnut said...

M-m-m-m-m does that look good! Sorry to say that we didn't get many tomatoes this year. I guess you could say we fed the wildlife this year. ;-(

Christine said...

Throw them into a bowtie pasta salad with grilled asparagus, garlic and olive oil! Mmmmm...

Erin said...

Wow! That is a lot of tomatoes!

Thanks for the advice on the moths. I haven't seen any white worms or anything remotely looking like moths, but I'm still freezing everything anyway!

Leigh said...

Please share those recipes! I've dehydrated tomatoes before and then didn't really know what to do with them. We did put them on pizza for a real 'zing.' I like the idea of powdering them; also packing in olive oil. I had some for so long that I finally rehydrated, made spaghetti sauce, and then canned that.