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Dried Tomato, sliced (organic)

$3.25$4.75

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Product Description

These soft, pliant slices of summer sunshine are ready when you are.  The flavor is concentrated allowing them to add a new dimension to the taste of the dishes they are added to.  They may be used in any recipe calling for fresh tomato.

A general rule of thumb in using this dried product is a ratio of 1 part dried tomato to 2 parts water for every 3 parts fresh tomato called for in the recipe.  Example:  For 1 cup fresh tomato, use 1/3 cup dried, sliced tomato soaked in 2/3 cup water.  Include any soaking liquid in the recipe.  It holds a lot of flavor.

You may use water, wine or broth to reconstitute these tomatoes.  Use right away after rehydration; but, if you must wait until a later time, store them, covered, in the refrigerator for up to one week.

Store the dried tomatoes in your pantry away from light and heat in a tightly-sealed container or the bag they came in.  Depending on the climatic conditions of your area, shelf life will be anywhere from 1-2 years.

*Drop into simmering soups or stews; or add to braised meat dishes.

*Stir a few into beans during the last 20 minutes of cooking time.

*Reconstitute in hot water and add to stir-fry.

*After a brief soak in warm water; drain and marinate in a vinaigrette for 20 minutes.  Include this preparation on an antipasto tray.

 

RECIPE:  Savory Tomato Jam

½ ounce DRIED TOMATO SLICES, chopped and reconstituted in half a cup warm water for 15 minutes.  Drain, reserving the soaking water for thinning the jam, if needed.

1 cup olive oil

3 cloves garlic, minced

½ cup pecans, chopped

¼ cup Parmesan or Romano cheese, grated

1 handful fresh parsley, chopped

½ teaspoon WHITE PEPPER, FINE-GRIND

½ teaspoon SEL GRIS GREY SEA SALT

Place all in an electric blender or food processor.  Blend until combined and of a spreadable consistency.  Add small amounts of the tomato soaking water at any time to achieve the consistency desired.

*Use as a bread spread.

*Toss with pasta.

*Top steaks and chops right before serving.

* Mix with mayonnaise for a sandwich spread .

*Stir into sour cream or yogurt for a tangy dip.

* Include some chopped olives during processing.

*Stir into soups and stews to punch up the flavor.

 

RECIPE:  Tomato-stuffed Chicken Roll

15 slices DRIED TOMATOES

½ cup dry white wine

1 teaspoon HERBES DE PROVENCE

½ cup Blue cheese, crumbled

1 tablespoon olive oil

6 boneless, skinless chicken breasts, pounded to about half  an inch thick all over

6 long slices smoked bacon

1  10-ounce can chicken consommé

2 tablespoons balsamic vinegar

Simmer the tomatoes and HERBES DE PROVENCE in the wine for 10 minutes.  Drain, reserving the wine.

Add the cheese to the tomatoes, mixing well.  Spread about 1 tablespoon of this mixture per chicken breast.  Roll up the breasts jelly-roll style; then wrap one slice bacon around each and secure with toothpicks.

Heat the olive oil in a skillet over medium-high heat and brown the chicken rolls on all sides until the bacon is fairly crisp.

Pour in the consommé and vinegar into the pan; cover and cook the chicken rolls over medium heat for 35 minutes.

Remove from the pan and allow to rest 20 minutes.  Remove the toothpicks and slice  into 1-inch thick medallions.  Plate and spoon sauce of the slices.

Yield:  6 servings

*Serve with rice or pasta.

 

 

 

 

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