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Old 02-25-2008, 09:18 AM   #1
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Question Dry-Pack Sun-Dried Tomatoes vs. Oil-Pack

I'm making a "Mediterranean Turkey Meatloaf" recipe tonight that calls for "1/4 cup oil-packed sun-dried tomatoes, chopped". Unfortunately, the market this morning didn't have any oil-packed sun-drieds.

I do, however, have on hand every other form of tomato (of course - isn't that how it always is? Lol), including some bagged (commercial) "dry-pack" sun-dried tomatoes.

How can I best utilize these to approximate the oil-packed type? I'm thinking soak them in hot water until soft, as usual, & then perhaps drain & soak them in a bit of warm extra-virgin olive oil?

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Old 02-25-2008, 09:37 AM   #2
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Quote:
Originally Posted by BreezyCooking View Post
I'm making a "Mediterranean Turkey Meatloaf" recipe tonight that calls for "1/4 cup oil-packed sun-dried tomatoes, chopped". Unfortunately, the market this morning didn't have any oil-packed sun-drieds.

I do, however, have on hand every other form of tomato (of course - isn't that how it always is? Lol), including some bagged (commercial) "dry-pack" sun-dried tomatoes.

How can I best utilize these to approximate the oil-packed type? I'm thinking soak them in hot water until soft, as usual, & then perhaps drain & soak them in a bit of warm extra-virgin olive oil?
You are on track soaking and some olive oil will work just fine.
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Old 02-25-2008, 09:55 AM   #3
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I would endorse warm water (quicker way) or oil!
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Old 02-25-2008, 10:13 AM   #4
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Definitely soak in hot water to hydrate. After that the oil is optional IMHO.
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Old 02-25-2008, 10:18 AM   #5
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Soaking in hot water should be short to just soften the tomato a bit. Too long will change the nature of the tomato. Then soak it in oil until time to prep for dinner.
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Old 02-25-2008, 09:40 PM   #6
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if u are using the dried ones in a pot meal, ie chili or spag. anything with liquid in it. just chop and put in dry. they will absorb liquid and be just fine.

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Old 02-26-2008, 08:59 AM   #7
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Thanks for all the suggestions guys!! It turned out absolutely terrific, & something that I will definitely be making again.

I ended up soaking the tomatoes in mad-hot water for a couple of hours - changing the water a couple of times since they were quite "crisp". I then finely chopped them & mixed them with a small dollop of extra-virgin olive oil before adding them to the rest of the ingredients.
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Old 02-26-2008, 12:04 PM   #8
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Glad the dish turned out well. Usually I use oil-packed sun-dried tomatoes in pasta or salad dishes... Re rehydrating the dry ones, I pour boiling water over them & chop them up after about an hour or so. Another way to go is soaking them in wine. Just some "food for thought."
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