What to do with sun-dried tomatoes

[whole milk]

I have one pound of sun dried tomatoes and the expiry date is slowly approaching. Any suggestions on what I can do with them? A tomatoe intensive dish, sauce, or something else?

[GotGarlic]

You can use them in bread; DH likes to put them on pizza. Not sure what else, I don't use them much. HTH.

[pdswife]

pizza, scrambled eggs, add them to spaghetti sauces...

[Andy M.]

Ziplock bag and into the freezer.

[college_cook]

If you ever make pasta with cream-based sauces, I love to add sun-dried tomatoes while the cream reduces... it really packs a delicious punch of flavor into what can easily be a very heavy and rich sauce.

[sattie]

I just like to eat them as is, send me some!!!! I think they go really well in pasta dishes. I have also seen some Iron Chef episodes where they made sun dried tomato sauce by blending it with other ingredients. May be worth a looksie!

[mcnerd]

I agree with freezing. Use a vacuum-seal bag if available. Then you can use at your leisure.

I dehydrate tomato slices all the time and munch on them like chips or I will occasionally grind them to a powder in the blender/food processor and add it to my spice shelf as a nice seasoning.

[Bilby]

Stuff chicken breasts with SDT and feta.
Pasta tossed with SDT, fresh cherry tomatoes, smoked salmon and asparagus, in a creamy dressing.
Bake sliced potatoes with SDT and bacon, topped with grated cheese and a bit of cream.
Antipasto platter.
Grind them down in a mortar and pestle to make a SDT version of pesto.
Spread pureed SDT over toast (thinly) and top with cheese before grilling for an open sandwich.
Add cut up strips into a salsa.
Stuff olives with SDT strips
Add to your next batch of spaghetti or lasagne (again in strips)
Put strips into a crab sandwich
Beef involtini - proscuttio wrapped around thin beef steak stuffed with SDT and cheese, pan fried briefly before cooking in oven.
Add to a quiche
HTH

[quicksilver]

I would fry up some italian sausage, hot or mild.
Remove them from pan. Put some minced shallots in that pan, cook on low just til soft, add some white wine, simmer just alittle bit. While this was simmering, slice sausage into thin sliced rounds. Add tomatoes to wine to soften and warm, add cream, either heavy or whipping add a pinch of salt- to taste, and cook on medium just to thicken alittle. Boil some rigattoni in salted water and put sausage back into cream mix.
While all this is heating up, cut some small chunks of mozzerella cheese, preferribly fresh - it melts better - drain pasta - DO NOT RINSE - place in macaroni serving bowl, toss in cream mix, then mozzerella, sprinkle fresh finely chopped parsley over top, serve and smile!

Italian for a day! Enjoy!

[Bilby]

sounds good Quicksilver