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-   -   Sundried tomatoes: best to buy in oil or dry? (http://www.discusscooking.com/forums/f18/sundried-tomatoes-best-to-buy-in-oil-or-dry-31591.html)

AlexR 01-24-2007 01:04 PM

Sundried tomatoes: best to buy in oil or dry?
 
As opposed to many of you, the most common form of sundried tomatoes where I live is packed in flavored oil in a small jar (by the way, are sundried tomatoes in the US mostly imported from Italy?).

However, even though I've never seen them packed that way here, I'm sure it would not be hard to come by a big plastic bag of unreconstituted sundried tomatoes.

A few questions though:

- Are the dried (unreconstituted) kind more economical?
- Do they taste better... or worse?
- How long, and how well do they last in the dried form?
- What is the best way to store them?
- How do you reconstitute them (water, oil, something else?)

Anyone here made their own sundried tomatoes?

Best regards,
Alex R.

pdswife 01-24-2007 01:47 PM

I dry my own. Just slice and sprinkle with what ever spices I'm in the mood for and a little drizzle of olive oil. Bake in a low temp oven until donr. Then I freeze until I'm ready to use them.

BreezyCooking 01-24-2007 01:50 PM

I've had a bag of dried sundried tomatoes in my pantry for well over a year, & they still reconstitute & flavor things just fine. My dried tomatoes are double plastic bagged, both ziplocked & plastic clipped.

I reconstitute them in hot tap water, which I change several times to keep the water as hot as possible. Depending on the age of the tomatoes, they can reconstitute in 15-30 minutes or 1-2 hours. It's hard to tell. Keeping the water hot does help to reduce the time.

But I do think it depends on the recipe. Some recipes seem to do better with the oil-packed - mostly faster cooking recipes - others seem to come out better with hot-water reconstituted tomatoes - particularly soups, stews, & long-cooking pasta sauces.

That's just been my experience. Others may have had different results.

Candocook 01-25-2007 05:06 AM

Like PDswife I dry my own and freeze. The pan that is used to roast them gets a bit of the caramelization from the tomatoes plus the runoff of herbs and oil, so I "de-glaze" it with just a little water and put that in the container to freeze. Very tasty.

JDP 01-25-2007 08:56 AM

My favorite sundried tomatoes are the ones that are still a little moist similar to raisins. I'm not a big fan of the completely dry ones or the ones in oil. They have a a deep red color and very intense flavor and there is no need to rehydrate. Just chop and add them to whatever dish your making.


JDP

Candocook 01-25-2007 09:01 AM

Agree with JDP also. And if you do this to cherry tomatoes or grape tomatoes and add them to a salad, you have little tomato "raisins" that add a huge burst of flavor!

cliveb 01-25-2007 03:35 PM

I've bought some in big plastic bags, and I also do my own. If I want to put them in oil, then I do it myself - oil, roasted garlic, oregano, peppercorns, a little chili pepper and real, live 100% olive oil. The tomatoes get soaked in boiling water for about 30 minutes - this also helps to remove some of the salt.

Candocook 01-26-2007 03:49 AM

Quote:

Originally Posted by cliveb
I've bought some in big plastic bags, and I also do my own. If I want to put them in oil, then I do it myself - oil, roasted garlic, oregano, peppercorns, a little chili pepper and real, live 100% olive oil. The tomatoes get soaked in boiling water for about 30 minutes - this also helps to remove some of the salt.

Salt? Different kind of dried tomatoes than I have seen in the US. But we do have some in small plastic bags--but just dried, not salted.

cliveb 01-26-2007 04:14 AM

If you dry them in an oven, maybe the salt is unnecessary. However, if you dry them in the sun ( we're sub-tropical down here, so the sun is really hot) you have to use salt or the tomatoes will damage.

Candocook 01-26-2007 08:57 AM

Oh, I see. I would have to guess that most of the tomatoes we get sold to us are NOT sun dried, even though that is what they are called. I don't think it makes economic sense, but I could be very wrong, particularly about a boutique style producer.


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