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Sun-dried tomatoes
Sun-dried tomatoes can flavor everything from a simple hamburger dish to a sophisticated tomato cream sauce. The intensely bold flavor makes them the perfect flavor enhancer, and their convenient packaging allows for time-saving preparations.
The basics: Quality, ripe tomatoes are dried in the sun or through other methods, retaining rich and concentrated flavor. Generally, plum or Roma tomatoes are used because of their rich, meaty texture and low moisture content. California is a major producer of sun-dried tomatoes.
Selecting: Sun-dried tomatoes are available packed in oil, dry-packed in cellophane or as pastes. The oil-packed varieties are usually bottled and flavored with vinegar and other spices.
Storing: Sun-dried tomatoes packed in oil can be stored in a cool area for a short time after opening, but it is best to use them immediately before the oil goes rancid. Bottled tomatoes can be refrigerated, but the oil will harden. Dry-packed tomatoes will store for a long time in the pantry.
Use: Tomatoes packed in oil are ready to use as is. Dry-packed tomatoes should be reconstituted with olive oil or hot water. They can then be chopped or sliced or used whole.
The number of recipes using sun-dried tomatoes is endless. Use them to top pizzas, to make spreads and sauces or add them to anything from sandwiches to salads.
They may be added to braised chicken or fish dishes, made into pesto with garlic and basil or folded into to your favorite meatloaf recipe.
Sun-dried tomatoes are excellent with any pasta dish. Simply toss with some penne pasta or use them to make a rich tomato sauce.
They can be added to any dish that would benefit from an intensely rich tomato flavor.
Where to buy: Sun-dried tomatoes can be purchased in most markets and specialty food stores. Packaging varies greatly, as does price. Premium oil-packed tomatoes can run anywhere from $5 to $8 a jar.
Food Stuffs: Morsels
Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com
