Sun-Dried Tomato Fettuccine Recipe (2024)

FAQs

How to cook with dry sundried tomatoes? ›

The oil-packed ones just need to be drained. My current favorite way to use sun-dried tomatoes is in risotto. Slice them thin and add them with the rice—you can even use the hydrating liquid as part of your cooking liquid if you used dry-packed ones.

Rehydration: Sun-dried tomatoes are dried, so you may need to rehydrate them before use. Soak them in warm water for about 20-30 minutes or until they become plump and tender. You can also soak them in warm broth for added flavor.

However, if you do need them soft you can rehydrate by soaking in either warm water or good quality oil (olive oil is most common) for about 10 minutes. Salads and Sandwiches: Rehydrate the tomatoes by marinating in a bit of salad dressing then enjoy tomatoes in your salad in the winter or on a sandwich.

Heat a skillet over medium heat. Use a little bit of the oil from the sun-dried tomatoes to sauté them for 1-2 minutes. Add garlic and sauté 30 seconds more.

We LOVE having these flavorful sun-dried tomatoes on hand. Stir them into your fettuccine Alfredo, slice them and add them to your caesar salad, or just snack on 'em plain! Kept in a resealable plastic bag (don't forget to get all the air out), these will last up to 6 months in the freezer!

The flavor of sun-dried tomatoes is quite intense, concentrated, and slightly salty, so a little goes a long way. Many people, especially children, enjoy eating sun-dried tomatoes as a snack out of hand.

Antioxidant Powerhouse: Sun-dried tomatoes are a potent source of antioxidants that combat oxidative stress and reduce the risk of chronic diseases. Heart Health: Studies suggest that regular consumption of lycopene-rich foods like sun-dried tomatoes may lower LDL cholesterol levels and reduce blood pressure.

If you purchase dry-packed tomatoes, they will need to be rehydrated before use. Here's how to do it. In a medium, microwave-safe bowl, stir the salt into the water until dissolved. Add the tomatoes, cover the bowl with a plate or plastic wrap, and microwave for 2 minutes, until the tomatoes are plumped.

A rule of thumb is to cover sun-dried tomatoes with warm water and soak for two hours at room temperature. You can get a feel for how long they should soak by feeling how flexible they are — the stiffer they are, the longer they should soak.

Dry-packed sun-dried tomatoes work great in grain and pasta salads. Mediterranean Orzo and other Mediterranean-inspired dishes are a fitting place to feature them. They shine on pizza and focaccia as a foil to a yeasted or sourdough bread component.

Do you need to cook sundried tomatoes? ›

Sun-dried tomatoes stored in olive oil are perfectly edible (and delicious!) served right out of the jar. But if you would like to rehydrate and plump them up a bit, just soak the sun-dried tomatoes in hot water for 20 minutes, then drain.

I'm not sure if you can eat it if it's completely rotten, but I wouldn't trust it. Sun dried tomatoes should never “expire” though. low acid ones will turn black when dehydrated”; So Easy to Preserve says, “Black color can develop because of oxidization.”

Sun-dried tomatoes stored in oil are shelf-stable until opened. But once you break the seal, you'll need to store them in the refrigerator. There, they'll stay edible for up to six months. Check for signs of mold or a rancid smell before using the tomatoes.

Toss with pasta, finish with some fresh basil and grated parm. I second the sun-dried tomato pesto -- it's great for potato salad too. Chop them up and add them to sausage and peppers, or roasted chicken and potatoes. Add to risotto.

Before using them, you should rehydrate dry-packed sun-dried tomatoes in salted liquid for about an hour. You can bring that time down to 10 minutes with a zap in the microwave, according to America's Test Kitchen.

One of the best things about sun dried tomatoes is how many foods they pair well with. Pasta, sandwiches, dips/spreads, and pizza all benefit immensely from their chewy, slightly sweet, and tangy qualities. Many recipes recommend rehydrating sun dried tomatoes prior to cooking.