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.

How to make sun dried tomatoes Martha Stewart?

Directions Preheat oven to 250 degrees with racks in upper and lower thirds. ... Bake, rotating sheets halfway through, until tomatoes are dry (but not crisp) and wrinkled, about 3 1/2 hours. ... Transfer tomatoes to a parchment-lined rimmed baking sheet; freeze until firm. May 16, 2017

Do you have to soak sun-dried tomatoes before eating?

Soak if: They're dry-packed : Dry-packed tomatoes are the most concentrated in flavor but also the toughest. Soaking them in water, broth, or even wine for 20-30 minutes plumps them up and makes them easier to chop or eat.

What can I do with a jar of sundried tomatoes?

Sundried tomato recipes Tuna & sundried tomato pasta bake. ... Asparagus, sundried tomato & olive loaf. ... Gluten-free sundried tomato bread. ... App onlySlow-roasted lemon & tomato butter Savoy with garlic & dill yogurt. ... App onlyAglio e olio with sundried tomato breadcrumbs. ... Sundried tomato soda bread baps. ... Tomato & basil soup. More items...

What is the best oil to use for sun-dried tomatoes?

Because the recipe has very few ingredients, be sure you have good-quality sun-dried tomatoes—organic is preferable—and a good-quality extra-virgin olive oil as the oil infuses the tomatoes with flavor, so the better the quality, the better taste they'll have.

How long do homemade sun-dried tomatoes last?

The best way to store homemade sun-dried tomatoes is in a clean, tightly sealed jar packed in olive oil in the refrigerator. You can throw in a few cloves of garlic for extra flavor. This way, the sun-dried tomatoes will last for up to two months — and you'll have a delicious infused oil to use when you're done.

What are the best tomatoes for sun-dried tomatoes?

Plum, oval or pear-shaped Italian, Roma or paste tomatoes are best for drying. A food dehydrator is the best options for drying tomatoes. Sun or air drying is not a viable option for Minnesota's high summer humidity levels.

What is the best way to use sun-dried tomatoes?

Use sun dried tomatoes to jazz up sauces, dips, appetizers, pastas, soups and more ! And, be sure not to toss the oil that the tomatoes are stored in. It's great added to salad dressings, or use it to saute some onions, garlic or shallots, before adding them to recipes.

Are you supposed to cook sun-dried tomatoes?

Editor: Rachel, if the tomatoes are dried and not packed in oil, then yes, we like to chop them and let them steep in hot water or wine, then drain them before using . But if they are packed in oil, then we use them straight (and a bit of the oil, too! It's great for tossing with pasta).

Can you pan fry sun-dried tomatoes?

Bring a large frying pan to medium-high heat, then add 3 tbsp of the sundried tomato oil. Add onion and garlic and fry for about 2 minutes until softened. Add sun-dried tomatoes and gnocchi and fry on medium-high heat for about 6-8 minutes from each side until the gnocchi become golden in colour.

Can you cook with the oil from sun-dried tomatoes?

Dried tomatoes in oil can be used on pizza, pasta salads, appetizers, and Italian dishes . The oil can be used in vinaigrette dressing, or in a marinade sauce. It can also be used as a dip for French bread.

Lamb Biftekia with Anchovy, Sun-Dried Tomato, and Mint Recipe on Food52 (2024)

Anchovy

by: Alexandra V. Jones

February20,2014

4.4

5 Ratings

Lamb Biftekia with Anchovy, Sun-Dried Tomato, and Mint Recipe on Food52 (1)

Serves 2 to 3

Jump to Recipe

Author Notes

Biftekia is basically the Greek word for burger. After I graduated high school in 1999 my parents took myself and my sisters to Greece and I ate this several times, usually made with ground lamb, these were often served on skewers and served with different condiments. I decided to try my hand at my own version of these, which are similar to meatballs or meatloaf, I used American ground lamb and combined it with a few other seasonings. For my sauce I used another flavor packed pantry item….ANCHOVIES! Packed in olive oil and salt these lil’ babies can add umami flavor and depth to many dishes. Anchovies are not just for pizza, they are a great way to add the salt element to a dish, and I used mint, lemon, capers and sundried tomatoes to round out the flavors and served with the lamb biftekia it balanced out perfectly. Similar to the use of the condiment Nuoc Cham in Vietnamese cooking, this condiment can be used with a variety of roasted meat, veggies, or even as a topping for pasta. —Alexandra V. Jones

Test Kitchen Notes

WHO: Alexandra V. Jones is a kitchen ninja living in Portland.
WHAT: A cross between a burger and a kebab, with some addictive stuff to dip it in.
HOW: Mix ground lamb with alliums and spices; shape onto skewers; grill. Mix together an herb-y, anchovy-y sauce. Dip and devour.
WHY WE LOVE IT: In the summer, it's easy to get into a grilling rut -- to make steaks and burgers and vegetables and forget about all the other good stuff that you can throw on there. These skewers are a great way to switch up your grilling game -- lamb! spices! skewers! -- and we'd eat that sauce on pretty much anything. —The Editors

Test Kitchen-Approved

What You'll Need

Ingredients

For anchovy sauce
3 olive oil-packed anchovy fillets
1 clove garlic
2 teaspoonssugar
2 teaspoonsBragg’s liquid aminos (you can use soy, I would suggest temari for this)
¹/₄ cupfresh mint
¹/₄ cupfresh parsley
1 lemon, juiced
2 tablespoonsapple cider vinegar
2 tablespoonshot water
2 teaspoonscapers
2 tablespoonsoil-packed sundried tomatoes, chopped

Lamb biftekia
³/₄ poundground lamb
¹/₄ cupminced onion
1 clove garlic minced
¹/₄ teaspooncumin
¹/₄ teaspooncinnamon
³/₄ teaspoonkosher salt
1 teaspoonground black pepper
1 pinchred pepper flakes
1 tablespoonfresh, chopped parsley
6 bamboo skewers

Directions

Make sauce by combining all sauce ingredients. I like to use a mortar and pestle for this to keep a more rustic texture—you can use a blender or food processor but just pulse a few times. Combine anchovies, garlic, sugar, sun-dried tomatoes, mint and parsley, muddle until it forms a thick paste, add the rest of ingredients, and stir to combine. This can be made up to a week in advance and kept in the fridge.
In a medium bowl, mix meat with other ingredients, portion into six logs. Wrap the meat mixture around skewers.
Grill 4 minutes flip, cook another 3 minutes or so until firm. I used my indoor grill pan—you can also do these under a broiler, just watch closely to not over cook.
Serve with anchovy sauce.

Tags:

Skewer
Kebab
Greek
Anchovy
Tomato
Lamb
Mint
Parsley
Appetizer
Entree
Hors D'Oeuvre

Contest Entries

Your Best Recipe with Anchovies

See what other Food52ers are saying.

Aspenglow
Shalini
Chef Devaux
Michelle Sweeney
The Pontificator

Recipe by: Alexandra V. Jones

lollipopsicle.net

Chef de cuisine @Shelburne hotel Seaview, WA

Popular on Food52

29 Reviews

stephanie P. April 12, 2021