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Sun-dried tomatoes

For the lucky person who has a whole bag of sun-dried tomatoes and wanted
to know what to do with them.

I soak them for 10 to 15 minutes in very hot water (just enough to cover)
and then cut them in small pieces with a knife or a scissors. I use them in
anything that has tomatoes in it - to intensify the flavor and add a Smokey
flavor : lentil soup, pasta sauces, etc. And here's a recipe for you to


1/2 cup Sun-dried tomatoes (1/2 oz.)
3/4 cup evaporated skim milk
14 ounces fat-free ricotta cheese
2 garlic cloves, quartered
1 teaspoon seasonings**
3 ounces FF grated Parmesan
4 oz. can mushrooms or 2 cup fresh, sliced
10 oz. frozen broccoli pieces, cooked
12 oz. Angel hair pasta or other pasta

Using scissors cut sun-dried tomatoes in small pieces. Put in a bowl and
cover with hot water. Allow to stand 10 minutes. Drain.

In a blender or food processor, combine milk, ricotta, garlic, seasonings
and Parmesan. Process until smooth.
Pour sauce into a heavy saucepan and warm over low heat. DO NOT BOIL. Sauté
mushrooms if using fresh; keep warm. Cook pasta. Drain. Mix all together
(sauce, sun-dried tomatoes, broccoli, mushrooms and pasta. Bake 30 to 40
minutes in a 9 x 13 casserole. 

** I used 1 small cayenne, ground, and 1 tsp. no-salt seasoning.

NOTE: I put sun-dried tomatoes in blender. Works okay but needs extra milk;
1 to 2 Tbs.
           If made ahead - bake and extra 10 minutes. It can be eaten
without baking - but I like it                                             
        better baked. Can also sauté some shrimp and sprinkle on top before
serving if you
           have SAD'S to serve.

I love the flavor of sun-dried tomatoes - so I hope this helps.  Patty in