Sun Dried Tomatoes

Sun-dried tomatoes are perfect just about anytime you want that sweet, rich, summery taste of summer! 

Sun-dried tomatoes come in two forms: oil-packed and dried. Oil-packed tomatoes just need to be drained before you use them. The dried kind need to be soaked in water and marinated in olive oil. To reconstitute the tomatoes, place them in a heatproof bowl and add boiling water to cover. Let soak for 1 hour. Drain the tomatoes well and blot dry. Toss with the olive oil.


Sun Dried Tomato Marinade 

Epicurious | June 2010

by Jim Tarantino
Marinades, Rubs, Brines, Cures & Glazes

This Italian marinade and glaze is truly all-purpose. It can be used over roasted sweet peppers, marinated mushrooms, olives, or even pizza. If the sun-dried tomatoes feel brittle, refresh them by placing them in a nonreactive bowl, add 1 cup boiling water, and let them set until plump. The parsley and basil are interchangeable, so feel free to double up based on availability and preferences. Yield: makes 1 1/2 cups 1/3 cup chopped sun-dried tomatoes 3 tablespoons brown sugar or molasses 2 cups tomato sauce 1/2 cup white wine Grated zest and juice of 1 lemon (about 3 tablespoons) 1 teaspoon dried oregano 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh flat-leaf Italian parsley 1 teaspoon crushed red pepper or red pepper flakes 1 teaspoon coarse-grain salt 1 tablespoon freshly cracked black peppercorns 3 or 4 cloves garlic, chopped 1/3 cup balsamic or red wine vinegar Combine the sun-dried tomatoes, brown sugar, tomato sauce, and wine in a small nonreactive saucepan and bring to a boil over medium heat. Immediately decrease the heat so that the sauce barely bubbles, and simmer for 1 hour, until reduced to 1 cup. Remove the mixture from the pan and cool to room temperature. Combine the tomato reduction, lemon zest and juice, oregano, basil, parsley, red pepper flakes to taste, salt, peppercorns, garlic, and vinegar in a blender or a food processor and process until all the ingredients are blended. Stored in a clean, airtight container, this will keep in the refrigerator for 2 weeks.




Mozzarella "S'mores" 

by Steven Raichlen
Beer-Can Chicken

You remember s'mores — flame-roasted marshmallows and pieces of chocolate bar  sandwiched between graham crackers. The marshmallows melted the chocolate,  creating a gooey mess that was so irresistible, you just had to eat some more.  My hors d'oeuvre version features flame-roasted mozzarella cheese, sun-dried tomatoes,  and basil squeezed between grilled bread slices or crackers. Everyone still winds up with  an irresistibly gooey mess — great party fare. Yield: Makes 16 pieces; serves 4 to 6 as an appetizer, 2 as a light lunch 16 sun-dried tomato halves 2 to 3 tablespoons extra-virgin olive oil, if needed 1 ball of fresh mozzarella (8 to10 ounces), cut into 16 pieces (cut the cheese into  4 thick slices, then cut each slice into quarters), or 16 bocconcini (bite-sized mozzarella balls) 16 fresh basil leaves 16 garlic rubbed grilled bread slices or 32 crackers 2 to 6 long barbecue forks or skewers Turkey Meat Loaf with Sun-Dried Tomatoes Bon Appétit | April 1991 1 pound ground turkey 1 onion, chopped 1 cup fresh breadcrumbs 1 egg, beaten to blend 1/2 cup toasted pine nuts 12 sun-dried tomatoes, reconstituted 1/3 cup milk 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, crumbled 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried, crumbled Preheat oven to 375°F. Combine all ingredients in large bowl.  Season with salt and pepper and mix well. Transfer mixture to 8 1/2x 4 1/2-inch loaf pan.  Bake until loaf pulls away from sides of pan and top is golden brown, about 50 minutes. 1. Place the tomatoes in an attractive serving bowl. 2. Arrange the mozzarella, basil leaves, and grilled bread or crackers in bowls  or on a platter. 3. Set up the grill for direct grilling and preheat to high. In the best of all worlds,  you'd use a charcoal grill, raking the embers into a pile at the bottom of the grill  and leaving off the grill grate. If using a gas grill, preheat it superhot. 4. Skewer a cube of mozzarella. Roast it over the fire, turning the skewer to evenly  melt the cheese. If using a gas grill, you'll need to bring it as close as possible to  the fire without touching the grate. When the mozzarella begins to melt and brown,  after 1 to 2 minutes over charcoal, a little longer over gas, use a knife or fork to  scrape the cheese off the skewer onto a piece of grilled bread. Never attempt to  eat the melted cheese directly off the hot skewer — you'll burn your lips.  Top the cheese with a basil leaf and a piece of sun-dried tomato and place a  second piece of grilled bread on top. Eat at once. Smoked Chicken and Sun-Dried Tomato Sandwiches with Basil Olive Pesto Gourmet | July 1995 Yield: Makes 4 sandwiches For Sandwiches 3 ounces dried tomatoes (about 3/4 cup), not packed in oil a long loaf (about 20 inches) French or Italian bread about 1/2 cup basil olive pesto 6 to 8 ounces smoked chicken breast, sliced thin 1/2 bunch arugula, trimmed, washed well, and spun dry (about 1 cup) BASIL OLIVE PESTO Can be prepared in 45 minutes or less. 1 large garlic clove 1 cup packed fresh basil leaves, washed well and spun dry 1 cup packed fresh parsley leaves (preferably flat-leaf), washed well and spun dry 1/3 cup pine nuts 1/4 cup olive oil 1/4 cup Kalamata or other brine-cured black olives, pitted and chopped fine

Make sandwiches:

In a heatproof bowl pour enough boiling water over tomatoes to cover 
and let stand 20 to 30 minutes, or until soft. Drain tomatoes and pat dry.

Cut loaf diagonally into 4 pieces and halve each piece horizontally. 
Spread pesto on cut sides of bread and make 4 sandwiches with chicken, 
tomatoes, and arugula.

Make Basil Olive Pesto:

To a food processor with motor running add garlic and blend until minced. 
Add basil, parsley, and nuts and blend well. Add oil and blend until smooth. 
Transfer pesto to a bowl and stir in olives. Pesto may be made 5 days ahead 
and chilled, surface covered tightly with plastic wrap.

Bring pesto to room temperature before using. Makes about 3/4 cup.