These dried, chopped tomatoes are handy to have around for many things. The concentrated flavor will add a nice tangy element to any dish.
Reconstitute in water, wine or broth. Refrigerate for up to one week if not using right away.
For every one cup fresh tomato called for in a recipe use 1/3 cup dried, diced tomato soaked in 2/3 cup water.
Store the dried tomatoes in a tightly-sealed container or the package it came in away from light and heat. Depending on the climatic conditions of your area, shelf life will be from 1-2 years.
*Blend into meatloaf or meatballs.
*Stir into sour cream or plain yogurt with other dried vegetables along with spices and herbs for a fast, homemade dip.
*Simmer in soups, stew and bean dishes.
*Marinate in vinaigrette for salad dressings.
RECIPE: Spanish White Beans with Chorizo
1 cup dried white beans
1 pound Spanish chorizo sausage
2 tablespoon olive oil
½ cup DRIED DICED TOMATOES
¼ cup DRIED CHOPPED ONION
1 tablespoon DRIED PARSLEY FLAKES
1 teaspoon DRIED SAGE LEAF, CUT
½ teaspoon DRIED MINCED GARLIC
Salt and pepper to taste
Pick over the beans, rinse and cover with 2 inches of water. Allow to soak at least 8 hours or overnight.
Drain and rinse the beans. Place in a large pot and cover with cold water. Simmer, covered, for one hour, or until beans are tender, but firm.
While the beans are cooking, sear the sausage in the oil until done. Slice and set aside.
In a bowl, mix the dried vegetables and herbs; set aside.
Dump the sausages and vegetable/herb mixture into the cooked beans and season with salt and pepper. Cover and simmer 1 hour without stirring too often. Add more water if needed.
Yield: 4 servings
*Serve with a salad and crusty bread.