Stimuli

Sun-dried tomatoes are ripe tomatoes that have been laid out in the sun to remove most of the water content.  Most types of tomatoes will lose more than 85% of their fresh weight and as a result, it takes anywhere from 8 to 14 kilos of fresh tomatoes to make a single kilo of sun dried tomatoes. Sun dried tomatoes were originally created by laying fresh tomatoes on tile roofs in Italy as a way to store fresh tomatoes for the winter. This basic technique is still used to dry tomatoes, only in much larger quantities.

Sun-dried tomatoes can be used in a tremendous variety of recipes. Traditionally they were made from red plum tomatoes, but they can be purchased in yellow varieties of tomatoes as well.  Sun-dried tomatoes are also preserved in olive oil, sometimes with other ingredients like rosemary, basil and garlic.

Sun-dried tomatoes are a fantastic way to add that punch of tomato to your food in the “off season” when the fresh tomatoes are watery and bitter.

Sun Dried Tomato Pesto

1 cup dry packed soft sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat leaf parsley
1 tablespoon chopped garlic
¼ cup chopped toasted pine nuts
3 tablespoons chopped shallots
¼ cup balsamic vinegar
1 tablespoon tomato paste
1/3 cup crushed tomatoes
½ cup fragrant Italian extra virgin olive oil
½ cup finely grated Parmesan cheese
1 teaspoon kosher salt
 
 
In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and shallots; process until well blended. Add vinegar, tomato paste and crushed tomatoes - process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

This pesto can be tossed with hot pasta for an instant sauce, used on a pizza or as a stuffing for roasted chicken or pork.

by Angie Quaale of Well Seasoned