How to Use Sun Dried Tomatoes:
If you have not read my article on:
Please do so now
It will help you to preserve Your Sun Dried Tomatoes. I have also included ways of Drying Tomatoes in Dehydrator.
But I will have to say that the best sun dried tomatoes are truly “sun dried!”
One of my most favorite recipes for enjoying Sun Dried Tomatoes is preserving them in Olive Oil. My Grandma Hazel passed this recipe down to me years ago. G-Ma Hazel also showed me how to add my Sun Dried Tomatoes to other ingredience to make them absolutely scrumptious! G-Ma Hazel has long since passed, but her memory lives on with her wisdom on gardening….Thank you G-Ma Hazel- I miss you dearly!
Sun Dried Tomatoes in Olive Oil:
* 3-4 cups of olive oil depending upon the size of your canning jar.
* Fresh Basil- a good amount of leaves for layering
* 4-5 cloves of minced garlic
* ½ cup of dried Oregano
* Kosher Salt
* 3-5 pounds of Sun Dried Tomatoes.
Start by taking a large wide mouth mason jar, you can use a pint size too, and thoroughly wash and dry. Sterilize the jar if you like. Next, begin layering your unseasoned sun dried tomatoes in the jar in the following order:
* layer of tomatoes
* dash of kosher salt
* pinch of garlic
* pinch of dried oregano
* and a layer of fresh basil leaves
Repeat the above process until you are nearly to the top of the jar. Do not over stuff the jar due to filling the jar with the olive oil. Top off the jar with the olive oil, screw the lid with a rubber gasket securely in place, then store the jar in a cool, dark cupboard or pantry. You will need to let the tomatoes cure for at least a week before enjoying them. This allows the oil to soften the tomatoes and allows the spices to penetrate the tomatoes for flavoring.
I enjoy this recipe with a nice glass of white wine along with sharp cheese on rye crackers. They also go great with fish such as cod, flounder or salmon.
Salmon Bake with Basil and Sun Dried Tomatoes
* 2 Tbsp. olive oil
* 1 cup chopped leeks –both the green and white parts
* 3 cloves of garlic, minced
* ½ cup sun dried tomatoes, snipped into thin strips
* 3 Tbsp. chopped fresh basil
* Pinch of ground nutmeg
* 3 Tbsp. lemon juice or dry white wine
* 4 salmon fillets
* Salt and freshly ground pepper to taste
Preheat oven to 425. In a large skillet, heat the oil and sauté the leeks and garlic over low heat until they are soft. Stir in the tomatoes, basil, nutmeg and heat the mixture through. Add the lemon juice or wine and cook for an additional minute more.
Oil a baking dish large enough to hold the fish fillets, making sure they are in a single layer. Put in the fillets, then spoon the heated mixture over the fish. Sprinkle with salt and pepper. Bake uncover for 15 minutes or until the fish flakes with a fork.
Sun Dried Tomatoes and Pasta:
* 1 cup oil packed sun dried tomatoes
* ½ cup chicken stock
* ¼ cup olive oil
* ½ cup parmesan cheese
* 2 cloves garlic, minced
* 3 green onions, chopped
* 1/3 cup toasted pine nuts
* freshly cooked pasta
Place the sun dried tomatoes, stock, oil, cheese and garlic in a blender or food processor. Bend until smooth. Pour over fresh hot pasta. Sprinkle with green onions and pine nuts.
Sun-Dried Tomato Dip Recipe:
* 1 package (8 ounces) cream cheese, softened
* 1/2 cup sour cream
* 1/2 cup mayonnaise
* 1/4 cup oil-packed sun-dried tomatoes, drained and patted dry
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 teaspoon hot pepper sauce
* 2 green onions, sliced
* Assorted crackers and/or fresh vegetables
Place the first seven ingredients in a food processor; cover and process until blended. Add green onions; cover and pulse until finely chopped. Serve with crackers and/or vegetables. Yield: 2 cups.
Sun-Dried Tomato Cheese Ball:
* 3 scoop Cream Cheese (8 oz) softened
* 1 Dried Red Tomatoes (7 oz)
* 1/4 cup Oil
* 1 organic tomatoes – drained
* 1 clove Organic Garlic
* 2 teaspoons Dried Basil
* 1/2 cup Pine Nuts coarsely chopped
* 1 Almonds (or more) toasted
Process the first 5 ingredients in a bowl with a fork or whisk until smooth. Cover and chill for at least 3 hours. Next, shape a 1/2 cup of the mixture into a ball; roll in toasted pine nuts or almonds, pressing gently to make sure the nuts adhere. Repeat procedure with remaining mixture and nuts. Wrap each ball individually with plastic wrap. Then Chill.
Store Cheese Ball with Marinated Dried Tomatoes in the refrigerator for up to 5 days. Serve with unsalted crackers or veggies.
Sun Dried Tomato Popcorn:
* 2 Tbsp. corn oil
* 2 Tbsp. olive oil
* 2 cloves garlic, split
* ¾ cup popping corn- I prefer white popping corn
* ¼ cup grated provolone
* 6 finely chopped oil cured sun dried tomatoes
* 1 tablespoon oil from the tomatoes
* 12 finely chopped basil leaves
* Cayenne pepper
In a large heavy pot, heat the corn and olive oils over high heat, until the oil starts to smoke. Add 1 kernel of the popping corn and heat until the kernel pops. Add the split garlic and the remainder of the popping corn, cover the pot and shake gently until the corn starts to really pop. Shake until popping stops. Remove from heat and remove the garlic. Toss the popcorn with the remaining ingredients.
Kali S Winters