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Sun dried tomatoes question - Gourmet_Mom - 04-19-2015

Trixxee's pasta recipe calls for them packed in oil. The little grocery store here only had them dried. Cook's Thesaurus suggested steeping them in boiling water for 5 minutes. I'm assuming that means bring it to a boil, drop dried tomatoes, and turn off heat.

My question is, will that suffice in the recipe? The line in the recipe reads "1/4 cup oil packed sundried tomatoes, chopped".

Re: Sun dried tomatoes question - labradors - 04-20-2015

When I developed my recipe for Sun-Dried Tomato Cream Sauce, I originally used the dry-packed sun-dried tomatoes. Instead of soaking them ahead of time, I just simmered them in chicken stock (that I was going to use in the recipe, anyway) for ten minutes.

In Honduras, I used the oil-packed ones, since the dry ones weren't available. No change to the recipe procedure, though, since that simmering is also part of the flavour development.

So, if the recipe you're using simmers the tomatoes long enough, you shouldn't have to worry about a pre-soak.

Re: Sun dried tomatoes question - cjs - 04-20-2015

But you might want to add a little oil to the dish for flavor, texture.

Re: Sun dried tomatoes question - Gourmet_Mom - 04-20-2015

Thanks, guys! The oil was what I was wondering about.