Yield: 1 servings
|⅓ cup||Balsamic vinegar|
|4 tablespoons||Olive oil|
|1 large||Garlic clove; put through a garlic press|
|1 teaspoon||Dried basil|
|pinch||Cayenne pepper; to taste|
Sun dried tomatoes ARE quite expensive but few go a long way. I plump them by putting them in a bowl and covering them with boiling water. Let the tomatoes stand until they have softened; drain well and pat dry. They are now ready to to whatever you want to do with them. One way to serve them is to marinate them in a dressing: See above. Allow the dressing to permeate the tomatoes for 6 to 8 hours, at room temperature and serve. You could make a puree of the tomatoes in a food processor or blender and mix it with cream cheese or, if you want a VERY SPECIAL TREAT, whisk about ½ cup with ½ pound mascarpone cheese. Serve on toasted slices of Italian bread or use as a stuffing for fresh vegetables--celery, zucchini, endive leaves, etc. Chop some up and sprinkle over a salad or top a pizza with slivered tomatoes. Add to eggs or quiche. There is no end to what you can do with these and, because the flavor is so intense, you don't need too many to achieve great results. Good luck....
Submitted By JANIE BOURKE On 10-02-94