Posted on 24 February 2013 by tomatocasual.com
Photo Credit: How to make dried tomatoes by Joana Petrova used under CC BY-NC-SA 2.0
By Mindy McIntosh-Shetter
In the past, I have given jars of canned tomatoes as gifts.
These wonderful jars full of summer’s delight consisted of tomato sauce, ketchup, salsa, and just good old fashioned diced tomatoes.
While these culinary delights have been appreciated and enjoyed, I decided to do something different this year.
One may wonder what else could be done with tomatoes as far as a gift. The answer is simple and consists of a preservation technique that is as old as the tomato.
The technique I refer to is drying.
Drying any fruit or vegetable can be done in two ways. One consists of using a commercial food Read the rest of this entry »
Posted on 20 April 2012 by tomatocasual.com
By David Harbilas
I feel like I’m too young to understand trends in cooking, and when I was a teenager my father used to say that sun-dried tomatoes were a thing of the past.
I can’t remember exactly the words he used, but there was no doubt that he doubted their lasting effect–even though he would occasionally buy them and cook with them.
Yet I feel like it influenced my opinion of them, even after I finally had the opportunity to try them for myself.
The sun-dried tomatoes of that time were almost always packed in olive oil and seemed to taste greatly of some unidentified spice.
I remember not liking them.
They had a leathery texture and flavor that seemed a combination of vinegar and oil, not unlike badly produced and packaged artichokes. Yet it seems that the uses for and packaging of sun-dried tomatoes today have changed greatly, and while I doubt a renaissance is in their future it does seem like they deserve a degree of attention. Read the rest of this entry »
Posted on 20 December 2010 by tomatocasual.com
By David Harbilas
This sauce is essentially the same as the sundried tomato cream, except for two very simple substitutions: it uses butter instead of the cream, and the contents are strained rather than left as a coarser puree.
The end result is a lighter feeling and more refined sauce, something fit for a special occasion.
As with the cream sauce, this version goes well with chicken and fish, especially scallops.
Makes about 1 cup of sauce
- 1 cup sundried tomatoes
- 2 cups white wine
- 1 large shallot, roughly chopped
- 2 cloves of garlic, left whole
- 1 sprig of thyme Read the rest of this entry »