Tomatoes aren’t in season in Buenos Aires. I’ve been experimenting with sun-dried tomatoes, AND I’M HOOKED.
It first started when I was planning a dinner of PECAN pesto….
I wanted to serve some crusty bread on the side but wasn’t feeling the standard garlic bread. Since I had my blender out I threw in dried tomatoes (boiled), roasted garlic, lemon juice & zest, parmesan cheese, and olive oil. I spooned it over a fresh baguette and popped it in the broiler with more parm to gratinee the top. Alongside my bright green pesto, the red bread was a real beauty.
The second experiment was for an art show I catered a couple weeks back. One of the artist was lactose free so I decided to make mini caponata tartlets. I had some caponata left over and wound up making a fancy dressing that I used for salads and toasted bread.
The caponata was a blend of roasted then peeled eggplants, olives, capers, garlic, sun-dried tomatoes (boiled), fresh basil, lemon juice, salt, pepper and olive oil.
Originally I made a thick paste for the tartlets but afterwards I thinned it out with some more olive oil. Careful with the salt, the capers and olives are packing plenty!
The latest dish was one of those whatever’s in the fridge adventures. It was a lovely light lunch!!
I began with sautéed leeks and lots of garlic in a butter olive oil mix. Cooked them low and slow for about 15 minutes. After my dried tomatoes were done boiling I gave them a coarse chop and threw them in the pan with the leeks over a high flame. 2 minutes later I added the cooked pasta, 1/4 cup of the reserved pasta water and a heavy grating of fresh parm. Tossed and served. Simple light flavors.
Another easy recipe is to mix the rehydrated tomatoes with roasted red peppers, green onion, garlic and olive oil. Serve over lightly toasted bread for a healthy snack or pre-dinner horderves!
*To rehydrate your sun-dried tomatoes place them in boiling water for 3-5 minutes til soft. Or you can soak them in warm water for 30-40 minutes.
*Reserve your soaking/boiling liquid and use them for sauces, soups, or cooking your pasta!