Dishes with Sun Dried Tomatoes
- Nutrition Facts
- Calories: 189
- Protein: 10
- Fats: 8
- Carbohydrates: 18
Dried tomatoes can be used almost everywhere. They are good in salads, appetizers, casseroles. Yes, what can I say - sun-dried tomatoes are wonderful on their own. Today HozOboz offers to cook two dishes with sun-dried tomatoes at once. So, on the agenda we have a pasta casserole and a savory sandwich.
Story
Long before mankind learned how to dry and then preserve tomatoes on an industrial scale, the Italians were already drying tomatoes. They cut vegetables into pieces, scooped out the pulp, and laid them out on their tiled roofs. Gentle sunbeams brought the matter to the end - delicious dried tomatoes were obtained. I must say that the Italians did this not out of love for a spicy taste, but, first of all, in order to provide themselves with tomatoes for the winter. It is now possible to buy any fresh vegetables and fruits even in winter at a nearby supermarket. But, you see, there is a special charm in dried, dried and canned vegetables, including tomatoes.
Parma is the birthplace of sun-dried tomatoes as we know and love them. Since the middle of the 19th century, the industrial production of sun-dried tomatoes began. Technological progress marched across the planet, the first canning factories opened, and soon the production of such sun-dried tomatoes that we used to buy in stores began - juicy, in olive oil, with herbs. Soon they began to be produced not only in Parma, but also in Piacenza. Together, these two provinces have achieved the undisputed leadership in the world in the production of canned tomatoes.
By the way, today sun-dried tomatoes are not as popular in Italy as in America, where they are mainly used to make antipasti or as a flavoring additive to various sauces. At first, having got to America, sun-dried tomatoes were a success only among gourmets, but over time they became a real favorite in the kitchens of home cooks. And they continue to take pride of place on our tables.
Ingredients:
For pasta casserole:
- Cooked pasta (e.g. spaghetti) - 150 g
- Eggs - 5 pcs.
- Milk - ½ cup
- Dried tomatoes - 50 g
- Parmesan - 40 g
- Parsley greens - 1 tbsp. l.
- Salt - ½ tsp
- Black pepper - a pinch
- Butter - 1/2 tsp.
For sandwiches:
- Dried tomatoes - 30 g
- Capers - 30 g
- Cream cheese - 40 g
- Salt - a pinch
- Bread
- Lemon - optional
- Fresh dill - optional
Cooking
- Since we are preparing two dishes with sun-dried tomatoes, recipe casseroles today, we will consider first. If you still have boiled pasta, use them. If not, boil the pasta (in our case, spaghetti) until tender.
In this recipe, we will offer you two dishes with sun-dried tomatoes at once: a casserole and an antipasti appetizer. First, let's cook the spaghetti for the casserole.
- Cut the sun-dried tomatoes into small pieces.
Cut the sun-dried tomatoes into small slices.
- Rub Parmesan on a fine grater.
Grate Parmesan finely.
- Grind parsley. You can use dill instead of parsley.
Grind parsley, dill or other greens, at your discretion.
- Mix tomatoes, parmesan and parsley with pasta. Salt, pepper.
Put together and season with grated paremzan, herbs and boiled spaghetti.
- Lubricate the form (approximately 10x20 cm in size), spread the pasta.
Lubricate the baking dish with oil and lay out the pasta mass.
- Whisk the eggs lightly.
Lightly beat the eggs.
- Add milk to the eggs. Whisk again.
Add milk to the eggs and mix again, as for making an omelet.
- Pour pasta with egg mixture.
Pour pasta with prepared omelet.
- Bake at 180C for about 20 minutes. Depending on the oven, it may take a little less or a little more time.
Preheat the oven to 180 degrees and cook the casserole for 20 to 30 minutes.
- Cool the finished casserole a little and immediately serve it to the table.
This dish must be served hot.
- And now let's prepare antipasti, but simply an appetizer or sandwiches with sun-dried tomatoes. Grind capers and tomatoes in a blender. You can do without a blender, but just finely chop the products with a knife.
Another dish that we will offer you belongs to the antipasti appetizers - these are bruschettas with sun-dried tomato paste. First, chop the capers and tomatoes.
- It turns out such a mass. It is desirable that it is not completely homogeneous, this is necessary for the right taste.
You should get something like the mixture in the photo, with small pieces.
- Add cream cheese. Salt. By the way, before salting, HozOboz advises to taste the resulting paste. It is quite possible that because of the capers (they are quite salty), there will be no need to add salt.
Now mix vegetable dressing with Philadelphia type cream cheese and season to taste.
- Mix and get just such a paste.
As a result, the paste should turn out soft and spicy.
- Spread pasta on bread, decorate as desired with lemon slices and fresh dill. By the way, you can put a piece of lightly salted fish, for example, trout, on top - it will be even tastier.
The resulting cream should be spread on bread and served with lemon slices, herbs or fish.
Benefit
Sun-dried tomatoes lose most of their water, and, accordingly, most of their original weight - from 88% to 93%. However, this does not mean at all that tomatoes also lose all the useful substances. Not at all. After drying, tomatoes retain most of their nutrients. They contain a large amount of lycopene, antioxidants, and also vitamin C. So there are many benefits from sun-dried tomatoes. By the way, taking this opportunity, hozOboz recalls that it is precisely processed (drying, drying, heat treatment) tomatoes that are considered more useful than fresh ones. So you can not even doubt that sun-dried tomatoes are a very tasty and healthy ingredient for any dish.
You can cook a lot of dishes with sun-dried tomatoes. You can add them to salads, make snacks with them, bake bread, cook pastas and even soups. In a word, the use of sun-dried tomatoes in the kitchen is quite extensive and can only be limited by your imagination. And the readers of hozOboz always had everything in order with fantasy.
