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Old 04-22-2008, 10:59 AM   #11
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You can make "Sicilian pesto". It holds well in the fridge for about 1 month:

10 dried tomatos
1 big garlic clove
1/2 tea spoon ground cayenne
6 big spoons olive oil
20 black olives (without bone)
2 big spoons chopped thym
1 big spoon chooped rosemary
You just put everything in the blender to get a coarse pesto.
You can the use it on pasta, or on toast bread with goat cheese (and in the oven to melt)

Or you can blend the dried tomatos with 1 onion, 1 garlic clove, 1 fresh tomato,20 black olives and a tin of anchovies. Add a pinch of vinegar and dried oregan. Spread on bread and roast...
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Old 04-22-2008, 06:26 PM   #12
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The pesto sounds really good and so does the cream sauce for the pasta! I guess I'm going to have to freeze the rest of the tomatos.
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Old 04-22-2008, 09:05 PM   #13
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SDT make a great pesto but you need to soak them first. Another is soak them chop up and make bruschettta's. I also end up with a bunch of dried home grown tomatoes so this is a great thread for me.
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Old 04-22-2008, 09:10 PM   #14
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Oh! They are good soaked then thrown on a homemade pizza. I also understand you can grind them to a powder and make a great tomato sauce.
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Old 04-22-2008, 10:22 PM   #15
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If they are the dried kind rehydrate them (as many as you need) then add them to an alfredo sauce. If they are in oil then just slice in matchsticks and add to sauce.
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Old 04-23-2008, 03:54 AM   #16
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I use them often for a chicken breast filling as well. As someone mentioned before, chop up the SDT and feta (i usually add some fresh spinach and garlic as well).

Also use them in bread.
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Old 04-23-2008, 05:45 AM   #17
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Oh yeah Flukx - SDT bread is beautiful!! make it up also as a paste to spread on bread garlic bread style. It is so aromatic as it comes out of the oven!
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Old 04-23-2008, 07:31 AM   #18
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a whole wheat SDT bread with a few tablespoons of pesto mixed into the dough. A loaf of this has never lasted more than 20 minutes out of the oven.
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Old 04-23-2008, 02:40 PM   #19
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I use them on zucchini quiche.
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Old 04-23-2008, 03:58 PM   #20
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Ya know, I was thinking about my recipe on the last page and decided, rather than chopped parsley, why not fine chopped fresh basil?, but not too much as to overpower?
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