larry_stewart
Master Chef
Came across this recipe the other day, and made it tonight ( haven't eaten it yet, although a few finger dips (when no one was looking) and it tastes really good.
https://www.foodnetwork.com/recipes...YC3X67EvHcxZCc8jvQjKzFRAt5mIDh6YcXaOOXxnr9O-Q
Anyway, the recipe calls for Oil packed sun dried tomatoes ( Drained)
Later on in the recipe, it calls for Olive oil.
My question is, why not just use the oil that the tomatoes were packed in? IF need more, can add additional olive oil to equal desired consistency. My thinking is that the oil from the tomatoes is probably packed with tomato flavor, so why not take advantage of it.
Just curious if Im overlooking some undesirable reason to use the tomato packed oil.
Larry
https://www.foodnetwork.com/recipes...YC3X67EvHcxZCc8jvQjKzFRAt5mIDh6YcXaOOXxnr9O-Q
Anyway, the recipe calls for Oil packed sun dried tomatoes ( Drained)
Later on in the recipe, it calls for Olive oil.
My question is, why not just use the oil that the tomatoes were packed in? IF need more, can add additional olive oil to equal desired consistency. My thinking is that the oil from the tomatoes is probably packed with tomato flavor, so why not take advantage of it.
Just curious if Im overlooking some undesirable reason to use the tomato packed oil.
Larry