10 Ways To Use Sundried Tomatoes

Sundried tomatoes are great to have on hand because they practically last forever. Easily found at any supermarket, they provide a concentrated tomato flavour that is the perfect blend of sweet and savoury.

Sundried tomatoes are sold dry-packed or in oil. Both are equally delicious but require specific ways of handling. Let’s examine how to use sundried tomatoes to make a wide variety of flavourful dishes.

Rehydrating Sundried Tomatoes Dry-packed

Before cooking with sundried tomatoes one must first rehydrate these Mediterranean jewels. How to rehydrate sun dried tomatoes? Begin by rinsing them under running water to get rid of any excess salt that may have been used to preserve them.

Then put the sundried tomatoes in a pot with just enough water to cover. Cook on high until they come to a boil then turn off the heat. Let steep until they are cool and fully rehydrated. Drain and pat dry.

If you are short on time this process may be accomplished using a microwave.

Sundried tomatoes packed in oil

These luxurious tomatoes can be used straight from the jar. The best ones are packed in extra virgin olive oil, which makes a killer addition to dressings and vinaigrette.

To use these tomatoes you simply have to drain them and pat dry with a paper towel if you wish to remove the excess oil. Some gourmet markets sell sundried tomatoes packed with garlic, herbs and and even tuna. So be sure to read the labels.

How To Use Sundried Tomatoes: Recipes

THE ULTIMATE CAPRESE SALAD WITH SUNDRIED TOMATOES

Sundried tomatoes can be used in salads, pastas and countless other dishes where you desire a punch of intense tomato flavour. A nice idea is to chop them up and use as an extra topping for traditional Caprese salad (aka tomato mozzarella salad). The flavour of sundried tomatoes is intense so don’t go overboard.

GLUTEN-FREE BREAD WITH SUNDRIED TOMATOES AND CHEESE: RECIPE

Make gluten-free bread more delicious by adding chopped sundried tomatoes and a hearty sprinkle of Parmesan cheese. Read the full recipe for gluten-free bread with sundried tomatoes.

VEGAN SUSHI WITH SUNDRIED TOMATOES

Everyone loves sushi, but not everyone loves fish. Fear not, sundried tomatoes add an umami-packed replacement for eel in your sushi roll. Add zucchini, apple puree and balsamic vinegar for tangy deliciousness.

USE SUNDRIED TOMATOES IN PESTO

Take traditional pesto up a notch by adding chopped sundried tomatoes. It’s delicious tossed with pasta, like you’ll see in the video below, or as a sandwich spread. Yum.

WHAT TO DO WITH SUNDRIED TOMATOES? VINAIGRETTE.

It’s a simple fact: sundried tomatoes are exquisite with seafood, especially this king crab salad with a zesty sundried tomato vinaigrette.

USE SUNDRIED TOMATOES IN BROTH

Did you know sundried tomatoes can be used to perk up vegetable broth? All you have to do is toss them in the pot with the rest of the ingredients and cook as usual. They’ll add a nice oomph.

STUFFED SUNDRIED TOMATOES RECIPE

Looking for an elegant appetiser that comes together in just minutes? We recommend stuffing sundried tomatoes with a nice blend of eggplant, capers, cheese and herbs. A quick recipe with sun dried tomatoes.

FETA, SUNDREID TOMATOES AND OLIVES ON RYE BREAD

It’s hard to beat this New York classic, vegetarian-friendly sandwich. Sundried tomatoes work perfectly with the combination of feta cheese and olives for a heart, satisfying snack, or lunch.

SUNDRIED TOMATOES IN LASAGNA

Follow a vegan lifestyle? Then don’t forget to stock up on sundried tomatoes. They are heavenly tucked into this raw zucchini lasagna recipe.

Feel like reading something else? Read the article on types of stuffed pasta, read more about red fruits and vegetables or learn how to prepare cheese for nachos.

CHEF TIPS ON HOW TO MAKE SUNDRIED TOMATOES

Still can’t get enough of sundried tomatoes? Try these tips for the pros to make sundried tomatoes from fresh tomatoes at home in your own kitchen for extra satisfaction. Ideally use ripe tomatoes, roma tomatoes are a good choice as they have a ow water content. Cut the cherry tomatoes in half and lay on a baking sheet with parchment cut side up. Sprinkle with sea salt or Italian seasoning and lay in the midday sun so the tomatoes can lose their water.

The salt acts in combination with the sunlight to dehydrate the tomatoes so that they are dried. You can put your tomatoes in the oven on low heat over time, but the results won’t be the same. Keep an eye on them because if they are dried too long that lose their flavour. When they are ready you can store them in a jar with olive oile. Packed in oil with Italian seasoning of garlic clove and fresh herbs they will keep for months and months are will be always ready to use.

Sun Dried Tomato Pesto

Песто из итальянских сушеных помидоров .

Источники: Culinaria Italia, Невен Магуайер (TV chef)

— 12 штук сушеных помидоров или банка сушеных итальянских помидоров в масле (Sun Dried Tomatoes in Oil)(280г)
— лимон
— щепотка молотого перца чили
— 2 ст ложки крупно порубленой петрушки ( можно базилик зеленый)
— 2 ст ложки пармезана
— зубчик чеснока
— 2 ст ложки кедровых орехов
соль, перец

— Если у вас сушеные помидоры, то их надо предварительно замочить, а потом крупно порезать, положить в блендер и налить туда 200 мл оливкового масла.

Я опрокинула в блендер всю банку. Помидоры в масле гораздо мягче просто сушеных. (Масло в банке с помидорами густое, надо еще подержать банку на горячей крышке кастрюли или водяной бане, чтобы извлечь остатки масла.)

— Орехи слегка поджариваем в духовке, под грилем или на сухой сковороде. Сыр натираем на мелкой терке. И то, и другое кладем в блендер.

— Кладем в блендер крупно порезанную петрушку или базилик.

— Чеснок нарезать и положить в блендер.

По рецептам здесь надо выжать сок лимона, я в последний момент «располовинила» : пол-лимона, пол-лайма.
И подлила оливкового масла немного.

Кроме перца чили я еще добавила сладкий молотый перец.

— Включаем блендер и хорошо перемешиваем.

Когда попробовала, обнаружила, что приправлять солью и перцем уже не надо. Но это, конечно, на вкус. Так что пробуйте, приправляйте.

— Накрывайте пленкой и подержите хотя бы минут двадцать перед подачей.

Песто можно приготовить за сутки до подачи. И держать потом в холодильнике, по меньшей мере, неделю.

Невен Магуайер на ТВ делал это песто из слегка сушеных помидоров (Semi sun-dried tomatoes). Наверное, тогда соус будет нежнее и цвет другой. Надо попробовать
У меня просто не было таких на момент приготовления. Да и легче найти сушеные.

Кулинарный блог Ольги Лаврентьевой «Lavrentieva’s Kitchen»

Фуд-блог, рецепты, обзоры ресторанов, гастрономические путешествия и многое другое

понедельник, 30 сентября 2013 г.

Вяленые помидоры / “Sun”-dried tomatoes

Не так давно в Инстаграмм @nyamnyamblog я показывала, какие неожиданно роскошные получились у меня спагетти с утиной грудкой, тимьяном и вялеными томатами. Обещала написать рецепт. Но, поскольку рецепт там многоступенчато сложный и надо рассказать, как приготовить утиную грудку и как сделать вяленые томаты, а времени у меня на этой неделе в обрез, буду есть “слона” по частям. Сегодня про томаты, завтра про грудку, идет? Поехали 🙂

Вяленые томаты-черри уже давно прописались на моей кухне и готовлю я их сразу в большом количестве, потому как 1) они ОЧЕНЬ вкусные и 2) использовать их можно везде (хоть в салатах, хоть добавляя к пасте, хоть к рису, хоть в составе брускетты, везде они хороши). Скажу сразу, что готовятся они долго, более часа, но готовит их духовка, а мы только контролируем процесс. Все, что нам нужно сделать, это вымыть томаты-черри, порезать их на половинки, посыпать нужными специями и отправить в духовку, а это не займет много времени.

Recently in Instagram @nymanyamblog I’ve posted amazing spaghetti with duck breast meat, thyme and sun-dried cherry-tomatoes. And I’ve promised to write a recipe for it. However, the recipe is not so simple, I have to tell you how to cook sun-dried cherry-tomatoes, then how to cook duck breast to get it nice and soft (I hope all of you can cook spaghetti), and this week I’m so extremely busy, so I’ve decided to eat “an elefant” piece by piece. Today I’ll write about sun-dried cherry-tomatoes, tomorrow about duck breast, ok? Ready, steady, go! 🙂

I cook “sun”- dried cherry-tomatoes very often, because I just LOVE them. They’re 1) SO delicious, 2) you can use it everywhere (in salads, with pasta, with rice, on bruschetta, they’re great everywhere). I have to say, you’ll spend more than hour cooking it, but at the same time your oven cooks and all you need to do is to rinse tomatoes, cut them in halves, add spices and put into oven. It doesn’t take much.

Вам понадобится:

— 1 зубчик чеснока
— 1 ч.л. сушеного базилика
— соль, перец, немного сахара
— оливковое масло

1. Разрежьте томаты-черри на половинки. Выложите на противень, смазанный небольшим количеством оливкового масла. Смажьте сверху половинки томатов оливковым маслом при помощи кулинарной кисточки.

2. Присыпьте сверху солью, перцем и небольшим количеством сахара. Сахар в процессе вяления томатов карамелизуется, придав томатам не только более сбалансированный вкус, но и очень красивый внешний вид. После этого сверху посыпьте сушеным базиликом, растирая его в момент посыпания между пальцами и раскидайте между половинками томатов мелко нарезанный чеснок.

3. Разогрейте духовку до 200 С. Запекайте томаты в течение 10 минут.

4. Уменьшите температуру в духовке до 150 С и продолжайте теперь уже подвяливать томаты еще 45-50 минут.

5. После этого можно выключить духовку и оставить томаты внутри, пока она окончательно не остынет.

— 1 clove of garlic
— 1 teaspoon of dried basil
— salt, pepper, sugar
— olive oil

1. Cut cherry-tomatoes in halves. Place them on oven-tray, which should be greased with olive oil beforehand. Brush the tomatoes on top with olive oil.

2. Add some salt, pepper and a little bit of sugar. Sugar in the oven will caramelize and it will give tomatoes not only more balanced taste, but a beautiful appearance too. Then add dried basil grinding it with your fingers at that moment. Put pieces of garlic between tomatoes for more aroma.

3. Heat oven to 200 C. Bake tomatoes for 10 minutes.

4. Lower heat to 150 C and continue to dry tomatoes for 45-50 minutes more.

5. After 50 minutes you can turn off the heat and let tomatoes stay in until the oven cools completely.

How To Make Sun-Dried Tomatoes in the Oven

The easiest method for how to make sun-dried tomatoes in the oven! Plus, how to use homemade sun-dried tomatoes in recipes and how to store them.

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Happy August! I love this time of year, when so much fresh produce is right in season… not the least of which is tomatoes. (Give me all the Greek Mason jar salads and fresh tomato salsa!) If you’re running out of things to do with them, or you simply have too many, you’ll want to know how to make sun-dried tomatoes in the oven.

If that sounds like too much work or you’re intimidated, don’t be. Making homemade sun-dried tomatoes is surprisingly simple!

What Are Sun-Dried Tomatoes?

What are sun-dried tomatoes? Like they sound, sun-dried tomatoes are tomatoes that have been dried out. What remains is a naturally sweet, tangy flavor that’s absolutely delicious.

Even though they are called sun-dried tomatoes, there are several methods to make them. The obvious way is to dry tomatoes in the sun. But, weather can be unreliable, and Minnesota summers are sadly humid too often, making even sunny days sometimes difficult to make sun-dried tomatoes in the sun. They don’t dry well when it’s humid.

Another method for homemade sun-dried tomatoes is in a dehydrator, but since I know many people don’t have one, I wanted to show a more common way.

So, I’ll show you how to make sun-dried tomatoes in the oven instead!

Sun-Dried Tomatoes Nutrition

Are sun-dried tomatoes healthy? Yes! They have essentially the same nutrients as fresh tomatoes. That makes them good sources of vitamin A, vitamin C, vitamin K, thiamin, niacin, riboflavin, iron, magnesium, potassium, and dietary fiber. Everything is more concentrated, since the water content is removed.

That being said, if you are following a low carb or keto diet plan, be careful with the sugar and carbs in sun-dried tomatoes. Like all dried fruit, they are fairly calorie- and carb-dense, though much less so than other dried fruit. They are easy to overeat if you have them plain, but are excellent for flavoring dishes and using in recipes.

Calories and carbs in sun-dried tomatoes can vary depending on how dried out they are, and how they are stored (plain or in oil). On average, 1 cup of sun-dried tomatoes has 139 calories and 23.5g net carbs.

That may sound like a lot of carbs, but it’s more typical to use 1/4 to 1/2 of that amount in an entire recipe. When used that way, they can still be a delicious part of a low carb lifestyle.

This homemade sun-dried tomatoes recipe has fewer calories and carbs, because they turn out a little more plump when they are homemade – which is a good thing for both taste and nutrition!

How To Make Sun-Dried Tomatoes in the Oven

How do you make sun-dried tomatoes in the oven? It’s easy. All you need are tomatoes and sea salt!

Slice the tomatoes in half, remove the parts that attached to the stems, sprinkle with sea salt, and bake. It’s pretty straightforward, but here are a few tips:

Use small tomatoes.

I used Campari tomatoes, but even cherry or grape tomatoes are great to use. Smaller tomatoes have less water and seeds, so they dry out faster and you end up with more sun-dried tomatoes.

Go light on the salt.

Since the tomatoes will shrink a lot when they dry, be careful not too add too much salt. You need only a very light sprinkle.

Feel free to add spices before or after.

Use any spices you like! I used Italian seasoning and sprinkled it at the end, but you can skip it or use any kind you like. Dried spices work best for homemade sun-dried tomatoes. You can either add them at the end of sprinkle them in the beginning and bake with them.

Press down on the tomatoes about halfway through to remove the juices.

Use a spatula to press on the tomatoes after about 2 to 2 1/2 hours. This will help them dry out faster. Just be careful – they can squirt at you!

Leave the tomatoes in the oven with the door propped open.

If your tomatoes don’t seem to be quite dry at the end, you can keep baking them. But another tip to get them even more dry is one I use for drying all kinds of recipes.

Leave them in the oven, with the oven turned off, and prop the door open with a wooden spoon. This will encourage air flow and they will dry even more.

Make sun-dried tomatoes in a dehydrator if you have one.

Sun-dried tomatoes in the oven are awesome, but if you have a dehydrator, it’s a more hands-off option – and saves you turning on the oven during the summer.

How To Use Sun-Dried Tomatoes

Now that you know how to make sun-dried tomatoes in the oven, how do you use them? There are lots of ways!

You can throw them in salads, soups, sauces, omelets, and chicken dishes. People who aren’t low carb would also like them in pasta, but I’d much rather have zucchini noodles – same idea applies.

You can also make recipes with sun-dried tomatoes! Some of my favorites are:

How Long Do Sun-Dried Tomatoes Last?

How long sun-dried tomatoes last depends partly on how you store them. There are a couple options…

1) Refrigerate: You can keep them in an airtight container in the fridge for up to a week.

TIP: To preserve sun-dried tomatoes for longer, you can store sun-dried tomatoes in olive oil. You can also throw in some Italian seasoning and even minced garlic if you like.

However, they still won’t last as long as commercial sun-dried tomatoes packed in oil, since the jar isn’t sealed. That being said, the sun-dried tomatoes will remain plump much longer this way. You’ll still want to refrigerate the jar.

2) Freeze: If you want to make a huge batch of homemade sun-dried tomatoes and preserve it for longer, the freezer is the way to go. Freeze your sun-dried tomatoes right on the baking sheet.

Once they are solid, you can transfer them to a freezer bag. If they are too rigid after thawing, you can reconstitute them in water or oil.

How To Make Sun-Dried Tomatoes in the Oven:
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