Directions For Using Sun-dried Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Preserving, Sun-dried | 2 | Servings | ||
INGREDIENTS
| Sun-dried tomatoes |
INSTRUCTIONS
Directions for use: Melissa's Dried Yellow Tomatoes will keep in their bag or an airtight jar for at least a year. They can be used as is for chewy bursts of flavor, or in several different ways. Blanching: Soak tomatoes in the boiling water for 2 to 10 minutes. Dried Tomato Oil/Marinated Tomaotes: For a light fruity oil with an earthy sun-dried tomato flavor, blanch tomatoes as above, put into an airtight glass container and cover with olive oil. For extra flavor, add basil or oregano, or cloves of garlic. Always keep tomatoes covered with oil to prevent molding. Use the oil in pastas, salads, or stir-fries, and the marinated tomatoes for sandwiches, meats or garnishes. Dried Tomato Paste: In a blender, or food processor, process blanched or marinated tomatoes to a paste with a little olive oil. Source: Melissas's Dried Yellow Tomato Package Posted to MC-Recipe Digest V1 #1066 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 31, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 10
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 9.9mg
Potassium: 137.1mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: 1.5g
Protein: <1g