Dried
Tomatoes Are Drenched With Flavor
By Nancy Finch, Food Columnist
What a
difference 20 years makes! Twenty years ago, the first commercially dried
tomatoes in the U.S. came about in Healdsburg, California.
Today the dried-tomato business is a million-dollar
success story. Why the craze? Well, sun-dried tomatoes offer new and unusual
treatments with an intense tomato flavor, not to be found in other tomato
products.
Dried tomatoes are available in so many guises that if
you don�t want to bother with rehydrating, you can use one of the versions
that is marinated in olive oil. That one is good for appetizers, with pasta
or salads.
The Uncommon Pasta Sauce goes together quickly and is,
definitely, more interesting than the �open-the-jar� variety or, maybe
even, than your own. The sauce lends itself to much creativity. Add Italian
sausage slices, feta cheese, some of the new packaged grilled-chicken
chunks, shrimp � the list goes on and on. We enjoyed this recipe on
fettuccini with feta cheese topping the pasta and sauce.
While experimenting with sun-dried tomatoes, I HAD to
try a recipe that was a winner in a McCalls� recipe contest �
Tuscan-Style Bread-and-Tomato Salad. This recipe was from Marilou Robinson
of Portland, Oregon. It is very different and very good � a meal in
itself!
Uncommon
Pasta sauce
Ingredients:
1 cup chopped
onion (1 medium)
2 T olive oil
3 cups boiling
water
2 cups or 1
pkg. (3 oz.) dried tomato halves
1 large clove
garlic, quartered
1 T chopped
parsley
1 t dried basil
1 t dried
oregano
1 t lemon juice
Salt to taste
Pasta
Directions:
In large skillet, saut� onions in oil for 5 minutes. Set aside. In electric
blender or food processor, combine water and tomatoes. Set aside for 2 to 3
minutes. Do not puree. After waiting, with slotted spoon, remove and set
aside one-third of the tomatoes. Puree the remaining tomatoes and water with
garlic. Add the puree and the reserved tomatoes to the onions in the
skillet. Bring to a boil. Reduce heat and simmer for 10 minutes. Stir in the
parsley, basil, oregano, lemon juice and salt. Simmer for 1 minute and
remove from heat. Cook pasta until al dente. Drain and toss lightly with
half the pasta sauce. Offer remaining sauce at the table. Or, top the pasta
with sauce and any toppings you might choose to use. Serves 4.
Tuscan-Style
Bread-and-Tomato Salad
Ingredients:
1⁄2 loaf
Italian or French bread, cut into 1-inch cubes (3 cups)
6 T oil from
marinated dried tomato halves, julienned
2 small
zucchini, diagonally sliced 1⁄2-inch thick rounds
1 small onion,
coarsely chopped
1⁄3 cup
fresh cilantro leaves
3 T balsamic
vinegar
2 cloves garlic
1⁄2 lb.
Italian fontina cheese, cut into thin strips
4 cups mixed
salad greens, washed, dried and torn into bite-size pieces
Olive oil
Directions: Preheat oven to 400˚. Place
bread cubes on baking sheet. Bake 6 to 8 minutes, stirring occasionally,
until toasted and golden. Transfer bread cubes to large bowl. In large
skillet, heat 1 tablespoon oil from the dried tomatoes over high heat. Add
zucchini and onion. Saut� 2 to 3 minutes or until crisp-tender. Add to bowl
with bread cubes. In food processor, combine remaining oil from dried
tomatoes, cilantro, vinegar and garlic. Process until smooth. Pour mixture
over bread cubes and vegetables, add cheese. Toss to coat. Marinate at room
temperature 10 or 20 minutes for a softer bread mixture. To serve, line
serving platter with salad greens. Spoon bread mixture on top, mounding in
center. Drizzle olive oil on greens. Makes 4 to 5 servings.
What Do You Do With Dried Tomatoes?
Dried Tomato Halves: Soften in boiling water for 2 to 5
minutes. Drain. Use in soups, stews, puree for sauces or toss in salads.
Julienne Strips: Soften in hot water for 2 to 5
minutes. Steam with fresh vegetables. Add to sauces or salads.
Dried Tomato Bits: No softening required. Sprinkle in
omelets, quiches, rice. Blend in butter, cream cheese or mayonnaise. Add to
dips.
Halves Marinated in Oil: Tomato halves plumped in oil
are ready to use. Serve as an antipasto appetizer, slices with goat cheese
or add to bread dough.
Marinated Julienne Strips: Ready to use. Toss in
salads, pastas or add to sandwiches.
Storage: Dried keep indefinitely in cool, dark,
airtight place. Marinated, refrigerate when opened. Will mold if kept too
long.