Sun dried tomato dip
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Sun dried tomato dip
  Dips    Appetizers    Microwave  
Last updated 6/12/2012 12:51:22 AM. Recipe ID 12935. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Sun dried tomato dip
 Categories: Dips, Appetizers, Microwave
      Yield: 1 servings
 
    1/2 lb Sun-Dried Tomatoes, Dry
           (Not In Oil)
      2 c  Water
     10 md Cloves Garlic, Peeled
  1 1/2 ts Oregano, Dried
  1 1/2 ts Thyme, Dried
  1 1/4 c  Olive Oil
    1/4 c  Vegetable Oil
 
  MICROWAVE OVEN METHOD: Combine tomatoes, water, garlic, oregano and
  thyme in a 13x9x2-inch oval glass or ceramic dish.  Cover tightly
  with microwave plastic wrap. Cook at 100% in a high-wattage oven for
  8 minutes. Prick plastic to release steam. Remove from oven and
  uncover.  Stir well. Re-cover and cook for 8 minutes longer.  Prick
  plastic to release steam. Remove from oven and uncover.  Stir well
  and allow to stand, stirring occasionally, until cool and most of the
  liquid has been absorbed. Transfer to a 1-1/2-quart souffle dish.
  Pour 3/4 cup of the olive oil and the vegetable oil over the tomato
  mixture. Cover tightly with microwave plastic wrap and cook for 5
  minutes.  Prick plastic to release steam. Remove from oven and
  uncover.  Stir and allow to stand until cool. Transfer to the work
  bowl of a food processor and puree until smooth. Scrape into a large
  bowl and stir in remaining olive oil if serving immediately.
  Otherwise, pack in a refrigerator storage container with a tightly
  fitting lid. The dip will keep as long as a month, so think about
  making the whole quantity. STOVE-TOP METHOD: Cover sun-dried tomatoes
  with water in nonreactive saucepan. Bring to a boil over med heat,
  about 8 minutes. Reduce heat to a simmer and cook, covered, for 22
  minutes. Allow to cool. Drain. Cook with oil, garlic, oregano and
  thyme over low heat, covered, for 20 minutes. Puree. Above makes 3
  cups. Author's note: The sun-dried tomato dip is a real breakthrough.
  At a recent cocktail party, 7 guests demanded the recipe. Buying
  sun-dried tomatoes dry in bulk instead of packed in oil makes them
  less expensive. Reviving them in the microwave means that you can use
  a minimum of liquid for optimum intensity of flavor. Then they be
  packed up in good quality olive oil (much better than that which
  comes with them in jars) to use as needed or to turn into this dip,
  with its rich, mystifying flavor.  The dip keeps for weeks in the
  refrigerator. You will want to have the ubiquitous sliced raw
  vegetables; fennel does well with this dip. You don't have to use a
  microwave oven; you can still make this dip even if it is slightly
  less intense in flavor. The reward is the cooking water. Save it to
  use for boiling pasta. Cooked either way, this dip makes a delicious
  pasta sauce. Below are timings for other amounts of sun-dried
  tomatoes so that you can multiply and divide the recipe as you want.
  Almost every informal party requires at least one dip. Allow 1/4 cup
  per guest.  At bigger parties, I often supply two or three, spacing
  them around the room(s) with dippers at each location. MICROWAVE OVEN
  METHOD: FOR 1/4 POUND DRIED TOMATOES: With 1 cup water in a 2-1/2
  quart souffle dish, cook, covered, at 100% in a high-wattage oven 5
  minutes; prick plastic to release steam; stir; cook, uncovered, 5
  minutes. In a low-wattage oven, cook 9 minutes and 9 minutes. FOR 1/2
  POUND DRIED TOMATOES: With 2 cups water in a 13x9x2-inch oval glass
  or ceramic dish, cook in a high-wattage oven 8 minutes, then 8
  minutes. In a low-wattage oven, cook 12 minutes and 14 minutes. FOR 1
  POUND DRIED TOMATOES: With 4 cups water in a 5-quart casserole, cook
  in a high-wattage oven 14 minutes, then 14 minutes.  In a low-wattage
  oven, cook 20 minutes and 20 minutes. STOVE-TOP METHOD: Cover
  sun-dried tomatoes with water in a nonreactive saucepan. Bring to a
  boil over medium heat, about 8 minutes. Reduce heat to a simmer and
  cook, covered, for 22 minutes. Allow to cool. Drain. Recipe from
  "Party Food" by Barbara Kafka. Source: Party Food by Barbara Kafka
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 12935 (Apr 03, 2005)

[an error occurred while processing this directive]