Sun-Dried Tomato recipes (title)
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Sun-dried tomatoes are so concentrated and intense, it only takes a small amount to give recipes extra color, flavor and excitement.
VarietiesSun-dried tomatoes can be made at home (especially wonderful if you have a tomato garden) or purchased at the market. The halves or slices are typically sold packed in oil (softer) or dry-packed in cellophane (more chewy).
Storage TipsUnopened oil- and dry-packed tomatoes can be stored at room temperature for up to a year. Once opened, oil-packed tomatoes should be covered with olive oil and refrigerated for up to three months. Dry-packed tomatoes can be stored in a zipper bag in a cool, dark place for up to six months.
Preparation Tips• To rehydrate dry-packed tomatoes, cover them with hot water and soak for about 30 minutes. Drain before using.
• To soften dry-packed tomatoes, let them soak in olive oil at room temperature for 24 hours. Save the remaining oil to drizzle over bread or make salad dressing.
• For easy chopping, use kitchen shears coated with cooking spray instead of a knife.
Usage Tips• Chop and mix into ground beef for flavorful burgers.
• Add to couscous along with Romano cheese and Italian parsley.
• Puree tomatoes combine with sour cream to make a dip.
• Use as a topping for pizza, pasta salads and muffaletta sandwiches.
• Add snipped sun-dried tomatoes to vegetables as you steam or cook them.
Try one of our favorite sun-dried tomato recipes:
Creamy Sun-Dried Tomato Dip
Penne with Creamy Tomato Tuna Sauce
Turkey Meatloaf with Sun-Dried Tomatoes
basil, beef, chicken, olives, onions, oregano, Parmesan, pasta, pine nuts, risotto, sage, salmon, sausage, stuffing, tuna
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