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Old 02-18-2012, 07:34 PM   #11
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I put them in ziplocks and freeze some, store some in the spice cabinet. I just checked, my spice cab home dried toms are all used up, but I found a pack of Mariani brand toms that are still pliable after a couple years. I should probably use them in something soon!
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Old 02-18-2012, 07:51 PM   #12
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Quote:
Originally Posted by Dawgluver View Post
I put them in ziplocks and freeze some, store some in the spice cabinet. I just checked, my spice cab home dried toms are all used up, but I found a pack of Mariani brand toms that are still pliable after a couple years. I should probably use them in something soon!
I think I'll try freezing them. Are your store bought toms in an unopened bag? Mine come in a plastic tub and it doesn't seem all that air tight.
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Old 02-18-2012, 08:01 PM   #13
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Here's another idea..

Eat em faster...
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Old 02-18-2012, 08:07 PM   #14
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Here's another idea..

Eat em faster...
Smart arse.
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Old 02-18-2012, 08:08 PM   #15
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Better than being a dumb arse...
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Old 02-18-2012, 09:43 PM   #16
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Quote:
Originally Posted by taxlady

I think I'll try freezing them. Are your store bought toms in an unopened bag? Mine come in a plastic tub and it doesn't seem all that air tight.
Ok, kids.

They also came in a zippy. If they're in a tub, I would transfer them into something airtight.
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Old 02-18-2012, 09:49 PM   #17
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Sun dried tomatoes packed in oil have other spices. If you dry your own tomatoes it won't be equivalent unless you supply other spices.

I drain my oil packed sun dried tomatoes on paper towels before using. I discard the oil.

The recipes I make wouldn't be the same with sun dried tomato taste without the tomatoes themselves. Example, over pasta. Uniformity of taste is not a good thing or otherwise why not just run it all through your blender? Chicken or shrimp included. You need the sun dried tidbits to enhance the texture.
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Old 02-18-2012, 09:52 PM   #18
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Better than being a dumb arse...
My thoughts exactly.
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Old 02-18-2012, 09:58 PM   #19
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Sun dried tomatoes packed in oil have other spices. If you dry your own tomatoes it won't be equivalent unless you supply other spices.

I drain my oil packed sun dried tomatoes on paper towels before using. I discard the oil.

The recipes I make wouldn't be the same with sun dried tomato taste without the tomatoes themselves. Example, over pasta. Uniformity of taste is not a good thing or otherwise why not just run it all through your blender? Chicken or shrimp included. You need the sun dried tidbits to enhance the texture.
I have a recipe for Mushroom stuffed pork tenderloin that also has sundried tomatoes and onions. It calls for chopping the sundried tomatoes and frying the mushrooms and onions in the tomato oil.
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Old 02-18-2012, 10:03 PM   #20
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But the sun dried tomatoes are still tomato bits, right?

I use oil packed sun dried tomatoes in some of my cooking. I drain them. I haven't noticed any "sulfate" taste. Maybe I'm just coarse.
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