🔕 🔔

My Basket ()

All questions

I have a big tub of leftover sundried tomatoes! How best to use them? Help me, foodpickle!

asked by @WhatsCookBookin over 6 years ago
9 answers 2554 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

I love them in combination with goat cheese; put it on crackers, foccacia, sandwiches, and whatever else you'd like. I guess this would be more helpful if you also had a tub of leftover goat cheese...

8c5e3e9f 1b4a 49bc b261 442225295683  stringio
added over 6 years ago

I like to soak them in water to plump them and then grind them into a really rich tomato sauce/paste that I use on pizzas, pasta, sandwiches.

B8c85549 23af 4014 8234 ae1da9266ce9  burnt offering
added over 6 years ago

Are they packed in oil? I have a great recipe posted for eggplant, mushroom and sundried tomato pasta sauce on my profile.

If not packed in oil, they are great in bread, meatloaf, whack them in the food processor with olive oil, garlic and basil to make a spread for crackers, stuff them in mushrooms, simmer them with onions for a caramelized onion and tomato jam...

C45c94a0 2e08 45bf a73c 4235d1b3c4bb  image
added over 6 years ago

They are dried so they won't go bad any time soon. They could add sweet tanginess to so many things, like in pesto for pasta. Whip them into a soft cheese, sneak into a meatloaf, chicken salad, a grain salad, a savory late winter tart ... ;) If they are not oil-packed you can soak them in a little boiling water before chopping. I just posted a recipe for a vegan shepard's pie that uses 1/2 cup sundried tomatoes , it's in my profile.

4de32233 9b14 42ac bf6a 7a02a8474e54  dsc 0034
added over 6 years ago

so many good suggestions -- i'm jealous i don't have any myself! you can also bake them into bread (or make a fougasse!). you could make your own harissa (i love ana sortun's recipe). or add it to hummus. also really good in a hearty grain salad (like couscous or even quinoa).

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

heidi swanson's red pesto ravioli...from 101 cookbooks website...it is a favorite!

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

pierino is a trusted source on General Cooking and Tough Love.

added over 6 years ago

I turned in a recipe for harissa in the carrot competition. Combine the sundried tomatoes with reconstituted dried peppers. You can even soak both in the same water.
I've eaten so many carrots this week that I can see in the dark without night vision goggles.

8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
added over 6 years ago

If they aren't packed in oil, run them through a food processor, electric coffee grinder and make tomato powder which can be used for any recipe and will make flavors richer. The powder (as well as your sun-dried tomatoes) will keep for a long, long time.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

When I was faced with the same problem I added them to sauces and pasta salads. Used them for stuffing chicken breasts w/ Goat cheese and nuts. Used them for garnish in breads. I made a relish for a sandwich spread. Sundried tomato marinara. That's all I can remember at the moment. But, you can see that if there is a dish with tomato in it you can sub with the sundried tomato.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.