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.
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.
For pasta casserole:
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.