Inventory, 5 lbs : 0
Sun-dried organic tomatoes are bright red to reddish-brown offering the taste of fresh tomatoes year round. Distinctively tart in flavor, the texture is chewy. Simply dehydrated slices of vine-ripened tomatoes, the drying process intensifies and preserves the rich tomato flavor. Sun-dried tomatoes enhance summer salads to hearty winter dishes. Eating sun-dried tomatoes out of hand is not recommended as their sticky texture adheres to teeth. Sun-dried tomatoes require soaking in a liquid before use.
Sun-Dried Organic Tomatoes are available year-round.
Offering a whole new dimension to the art of cooking, savory and very palatable versatile sun-dried tomatoes are the ultimate. Featured in many current delicious recipes, creative chefs worldwide are discovering the extraordinary culinary power of sun-dried tomatoes, the vibrant product of an Old World staple. Picked at the peak of ripeness, vine-ripened tomatoes are dried slowly in the warm sun for seven to ten days and cooled by evening breezes. Partial re-hydration occurs by this slow sun-drying process, producing sweet full-bodied dried red tomatoes. As the moisture evaporates, the flavor intensifies.
An excellent source of vitamin A and vitamin C, tomatoes are low in calories, cholesterol-free, contain potassium, folate and provide dietary fiber. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
Sun-dried organic tomatoes provide a unique deliciousness to recipes. From simple to elegant and enhancing a variety of savory dishes, add sun-dried tomatoes to casseroles, stews, soups, sauces, goulash, pasta sauces and stir-fries. Chop finely with olives for a super salsa to serve with fish. Mix bits with cream cheese to make a yummy spread for crackers. Sun-dried tomatoes make a great unusual gift. To prepare, pour hot water or oil over tomatoes; soak a few minutes; drain well. Alter recipes according to size of the sun-dried tomatoes. If small, add more. Adjust the amount, adding or decreasing as necessary. To store, refrigerate in airtight container. Refrigerated sun-dried tomatoes last indefinitely.
One of man's oldest preservative techniques, sun-drying can be traced back as far as ancient Egypt and Mesopotamia. Finding many uses for the cooperative tomato, Native Americans devised successful sun-drying techniques using slanted boards. Learning these sun-drying techniques, Spanish explorer Cortez eagerly passed them on to his countrymen. A major commodity for a very long-time, sun-dried tomatoes have always been especially appreciated in the Mediterranean. For centuries, the tomato season has been extended with the help of the sun. Our innovative ancestors discovered the glorious sun's intense rays of heat provided a large natural outdoor oven for preserving food. Dehydrated foods, they discovered, could then be enjoyed during all seasons. It takes twenty pounds of fresh tomatoes to make one pound of sun-dried tomatoes.
Recipes that include Sundried Tomatoes. One is easiest, three is harder.
|An Opera Singer in the Kitchen||Sun-dried Tomato and Leek Quiche|