New subscriber, first time poster. Thanks for showing sun-dried tomatoes some love, as well as the link to Priya's great article, which answered a question only food lovers of a certain age will find asking themselves. They were indeed everywhere in the '90s LA restaurant scene, and the good oil-packed ones still have a rightful place today (unlike, say, wasabi in mashed potatoes).
One still-gold use for them is Ina's sun-dried tomato dip from the first BC cookbook. Almost anything will taste delicious suspended in Early Ina's trademark dip base of cream cheese, sour cream, and mayonnaise, but all that fat meets all that umami, and wow. There's no better way to cancel any nutritional benefits of raw veggies on a crudite platter than that.
Every summer I buy an obscene amount of Roma tomatoes at our farmer's market and oven dry them at a very low temperature for a few hours with garlic and basil. Then I freeze them in small containers, adding olive oil. When I make pasta sauce, I defrost one of the containers, deskin the tomatoes, and add them to the sauce. Your recipe is a keeper. Thanks, as always.
Just made this with paccheri pasta and Campari tomatoes. Extremely good. I think the quality of the red wine vinegar is important; I used a Grenache vinegar to good effect. Mmmmm!
Thank you for the newsletter. Can you give us some ideas/suggestions on how to use the preserved lemons I made at the beginning of COVID?
This recipe is positively ambrosial!
New subscriber, first time poster. Thanks for showing sun-dried tomatoes some love, as well as the link to Priya's great article, which answered a question only food lovers of a certain age will find asking themselves. They were indeed everywhere in the '90s LA restaurant scene, and the good oil-packed ones still have a rightful place today (unlike, say, wasabi in mashed potatoes).
One still-gold use for them is Ina's sun-dried tomato dip from the first BC cookbook. Almost anything will taste delicious suspended in Early Ina's trademark dip base of cream cheese, sour cream, and mayonnaise, but all that fat meets all that umami, and wow. There's no better way to cancel any nutritional benefits of raw veggies on a crudite platter than that.
Every summer I buy an obscene amount of Roma tomatoes at our farmer's market and oven dry them at a very low temperature for a few hours with garlic and basil. Then I freeze them in small containers, adding olive oil. When I make pasta sauce, I defrost one of the containers, deskin the tomatoes, and add them to the sauce. Your recipe is a keeper. Thanks, as always.
Just made this with paccheri pasta and Campari tomatoes. Extremely good. I think the quality of the red wine vinegar is important; I used a Grenache vinegar to good effect. Mmmmm!