BreezyCooking
Washing Up
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?
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?