Need help w/ Sundried Tomatoes - NOT in packed oil

T

tessie-in-cincy

Well-known member
I bought 2 bags of sundried tomatoes not packed in oil and am looking for some lowfat suggestions as to what to do w/ them.

Not that I have anything against olive oil but am trying to drop a few pounds. Maybe it was the donut bread pudding.

Thanks, T

 
I usually just substitute these for the oil-packed ones but I reconstitute them first in hot water..

and then drain them..I find kitchen scissors are the best way to chop them up. Epicurious has a delicious Chicken with Sun Dried Tomato Cream recipe that you might investigate...it calls for only 1/4 cup of cream, and I know you said you are watching your fat intake. I need to look at the Cooking Light recipes that Curious posted!

 
Timber Crest Farms (Sonoma dried tomatoes company) has some recipes.

I don't know how many are for the type you have. Most of the recipes that I have for them, say to reconstitute them with hot water before using.

King Arthur Flour also has some recipes that use tomato powder--I would guess it is made by grinding the dried tomatoes in a spice grinder.

http://www.sonic.net/tcf/html/recipes.html

 
Golden Squash & Tomato soup

Golden Squash & Tomato soup

1 butternut squash approx. 2#
1 med. onion, sliced
1 Tbs. veg. oil
2+1/2 cups water
1 cup dried tomato halves
1 cup half and half
3 Tbs. chopped fresh basil or 1 tsp. dried basil
salt and pepper to taste
hot pepper sauce to taste
dried tomato bits for garnish, optional

Cut stem from squash and cut in half lengthwise. Place cut side down in a baking pan and add 1/2 inch water. Bake at 400 degrees F about 45 to 60 minutes or until fork tender or place in microwave dish with 1/4 inch water, cover and microwave on high for 12 to 14 minutes, rotating half way through cooking.

Meanwhile, saute onion in oil over medium heat until limp, about 5 minutes. Add water and tomatoes. Bring to boiling and simmer 5 minutes.

When squash is cooked, discard squash seeds and scoop squash pulp into blender or food processor. Add onion mixture and blend until smooth. Return to pan and mix in half and half and basil. Simmer 3 minutes. If needed, thin with a little water. Season with salt, pepper and hot pepper sauce. Garnish with dried tomato bits, if desired.

Makes about 6 cups. Serves 4 to 6.

 
rec: tomato ginger chutney - this is sooo good with some brie on a toasted bagel

4 roma tomatoes, halved
1/2 cup sundried tomatoes (not oil packed)
1/2 med yellow onion, chopped
1 tbsp veg oil
2 cloves garlic, minced
1 tbsp minced ginger
1 tsp cumin seed, toasted and ground
1/2 tsp red chile flakes
1 cinnamon stick, broken in two
2 tbsp honey
2 tbsp balsamic vinegar
1/4 tsp salt

preheat oven to 325f. arrange tom halves cut side up on baking tray and brush lightly with oil, sprinkle with salt&pepper and roast x 45 min then cool. meanwhile, cover the sundried toms with boiling water and soak x 10 min. strain and reserve the water.

heat oil in skillet over med heat. add onion and saute x 5 min. add garlic, ginger, cumin, chile flakes and cinnamon sticks. saute x 5 min. remove from heat, discard cinnamon sticks and set aside to cool.

place roasted toms, sundried toms, onion mixture and all remaining ingredients into the bowl of a food processor. pulse to combine, trying to maintain some texture. thin with reserved sundried tom water if necessary. season to taste and let sit 30 min before serving. store in fridge up to one week. (i've kept it a few weeks and it's been fine).

the restaurant serves this with roasted garlic and cambozola on crostini. the recipe is from 'rebar modern food cookbook' by audrey alsterberg and wanda urbanowicz.

 
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