Rehydrating sun dried tomatoes is easy. Once plumped, marinate them in olive oil and aromatics. Serve them as part of an antipasto platter, or add them chopped to dips, spreads and sauces to pump up the flavour.
Rehydrate and Marinate Sun Dried Tomatoes
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The best way to rehydrate sun dried tomatoes is with a half/half mix of acid (wine or vinegar) and water. I use red wine or red wine vinegar, but you could use white if you like. Cut the dried tomatoes into whatever size you like, then cover them with the acid/water mix and let them soak overnight – or longer. No problem if you forget about them for a couple of days. Drain off the liquid, pat them dry with paper towel and then pack them into jars along with sprigs of fresh herbs, garlic if you like, definitely a few capers. Cover with olive oil – I prefer olive oil as opposed to extra-virgin – it’s less intense and thus won’t interfere with the taste of the tomatoes. The oil will preserve the rehydrated tomatoes for ages.
Everyone loves to find sun dried tomatoes on an antipasto plate. And everyone is impressed when you say you rehydrated them and marinated them yourself!
How to Rehydrate and Marinate Sun Dried Tomatoes
For a printable PDF of this recipe, click here.
How to Rehydrate and Marinate Sun Dried Tomatoes in 3 Easy Steps
Place the sun dried tomatoes in a shallow bowl and cover with a half/half mix of red wine and water, or red wine vinegar and water. Let the tomatoes soak overnight.
Discard the liquid and pat the tomatoes dry with paper towel. Pack into jars along with your choice of aromatics – sprigs of rosemary and thyme, a clove of garlic, capers.
Cover with olive oil. Seal the jar.
Hope this solves the problem of what to do with those sun dried tomatoes!
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