Sun-Dried Tomatoes

By Hklbrries

3 ounce bag dried tomato halves = 2 cups

To plump/reconstitute: Drop into boiling water for about 2 minutes, then drain (or microwave in a bit of water for 30 seconds or so. 1/4 cup takes no more than 40 seconds if covered with water).

To marinate: Plump, then drain and pack loosely in a jar, cover with good quality olive oil and refrigerate. Use within a day.

These directions are for dried tomatoes, but one could use the ones in olive oil much the same - for instance, mix pieces with cheese, diced green chiles and top tortillas with it and bake until cheese is bubbly.

Use in omelet, cut up well, and add capers, chopped parsley, and a squeeze of lemon juice. Fill in middle of omelet.

Put greens on a plate, add slices of Mozzarella, red onion, tomato halves. Sprinkle with chopped basil and drizzle with a vinaigrette made with olive oil, red wine vinegar, and minced garlic.

Puree tomatoes with garlic, dry mustard, pepper, and mix with mayo and some milk to make a dressing for a salad.

Put some in scalloped potatoes.

Put on pizza. Add to hot cooked pasta (I bet good with peas as most kids like them and pass the Parmesan).

Ingredients

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Preparation

Step 1

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