Sundried tomatoes - is this an aquired taste ??

[CHRIST1NE]

I made the Italian meatloaf (cover Aug 2000)over the weekend and found out that I don't like sundried tomatoes - not even a little bit. They are quite overbearing and I didn't even put in all that was called for. The ones I got were quite a dark red. They were sold individually in "bulk" display in with the regular tomatoes at Wegmans (love that store). They also had lighter red ones in commercially packaged bags. Are there different strengths of flavor?

If I wanted to substiture the sundried tomatoes in the meatloaf would I use chopped canned or finely diced plum tomatoes.... or do I just need to grow up and start expanding my horizons a little http://www.cookinglight.com/bbs/smile.gif

Christine

[Dorothy]

I've decided I don't really like sun dried tomatoes either. They're really expensive & since there are so many recipes that call for them, I thought surely they would be good. But pretty much every time I've used them, I've not been impressed. I made the Italian meatloaf and didn't care for it either.

[Jeanne G]

I, too am not a big fan of sundried tomatoes. However, in reference to your question on what to sub for them: Definitely use plum(roma)tomatoes, and skin them. Romas are much better in recipes when you want to consider the 'wetness'. They are a much 'drier' tomato, and very flavorful. Especially when home-grown. I grow them and use them often on home made pizzas. (You'll notice that when you use regular home grown tomatoes on pizza, it's messy and sloppy if you don't 'drain' them first. Also, romas are good for salsa because of the same reason.)
Good luck. And don't worry about not liking sundried tomatoes, their flavor is very strong!

Quick tip: The best deli turkey I ever ate is Turkey Store Sundried Tomato Turkeybreast. It doesn't taste like sundried tomatoes AT ALL! And it's awesome! Try it! http://www.cookinglight.com/bbs/biggrin.gif

[karen]

Sorry guys, but I love sun-dried tomatoes (especially packed in olive oil). It is great on pizzas with some Greek feta and chopped olives. It goes well on hot, French bread or tossed with pasta and other complement ingredients.
Maybe it is the dried package of sun-dried tomatoes that turns you off. Some times they do not taste good and when hydrated, they should be put into a food processor and chopped finely.
Acquired taste…

[JanetB]

I tend to think they are an acquired taste. Then again - I happen to have a little bit of an aversion to them since I had a touch of food poisoning from a frozen meal that included them. I usually substitute fresh tomatoes whenever possible -or simply leave them out.

[KateH]

Karen, I wouldn't be suprised if you're right about the dried vs packed in oil flavor. The first several times I had sundried tomatoes they were the rehydrated dry kind and I thought they were nasty tasting and too strong, so I have avoided them for years (which is hard to do, let me tell you, everyone seems to want to put them into bagels, salads, blech). BUT when I made the meatloaf I decided to give them a second chance and bought the ones packed in oil, cut them into small pieces, and really loved them. They seemed to provide the perfect accent to the meat and cheese. Totally different than any I had tasted before.

[MrsReber]

I like sundried tomatoes, too, but only certain ones. I really don't like the dried out ones you find in the produce section. They are good when they're packed in oil (except for the extra fat and calories!!). The dried out ones in the plastic bags can be very bitter, even when rehydrated. I actully prefer to make them myself since they are so much sweeter that way. So don't give up yet guys! By the way, my husband really didn't like the tomatoes in the meatloaf at all. I think I will simply not use any tomatoes next time.

[Mandy]

I made the meatloaf last night and we loved it. But I used sun-dried tomato bits, and I didn't soak them in hot water, I just sprinkled them in. I think that really mellowed the flavor. But I also love sun-dried tomatoes. My favorite way to use them is in CL's Asiago Cheese Dip. Yummy. http://www.cookinglight.com/bbs/smile.gif

[lorilei]

I am a big fan of sundried tomatoes, but there are two things I've noted regarding the dried variety:

1) They do not rehydrate in a mere 10 minutes as most recipes indicate. I always leave mine in the hot/boiling water for at least 15-20.

2) I've found the organic varieties to be much sweeter than the other brands -- I haven't experienced the "bitter" flavor that I found with others.

As a side note: The first time I served sundried tomatoes to my husband (stuffed in chicken with spinach) he thought they were raisins! He's grown to love them, but for a long time I had a hard time convincing him to give them another try. http://www.cookinglight.com/bbs/smile.gif

[lindrusso]

I also find that I like the sundried tomatoes packed in oil much better. To help with the fat content, I just rinse them really well under warm water and try to get rid of as much oil as possible. The dehydrated/dry version just don't seem to have a pleasant texture and don't taste as good to me. Another way I cheat, but that's another thread!

[Danielle]

I've never tried sun-dried tomatoes, and I've taken the suggestion of omitting them from the Italian meatloaf recipe (will make tomorrow night). My friend did make the meatloaf and substituted canned tomatoes, and she said it tasted great.

[Pat58]

I absolutely love sundried tomatoes. The trick is finding the right brand. I avoid store-packed ones in little plastic tubs because I've had bad experiences with mold, over-salt or over-use of some kind of chemical (sulfate?) I found a brand called "Summer's Choice" which is quite tasty. I love sundrieds for their intense sweet, tomato flavor, like tomato raisins. But it seems like a lot of people on this board just don't like them. I can't stand olives or mustard, I must be strange!

P.S.: I made the meatloaf, and while it tasted wonderful, it fell apart even though it seemed VERY dense when putting it together ... I wonder why? That's been another common input on this recipe. I think canned tomatoes would turn it into a veritable sloppy joe.

[This message has been edited by Pat58 (edited 08-08-2000).]

[Kathy]

I am not a sun-dried tomato lover..and I have tried! Following your lead, Pat...I am not a caper lover either..I think they are too salty.

[Luvlax]

I am absolutely in love with this recipe. I also love sundried tomatoes. definately agree with rehydrating 30 minutes. I guess everyone has different tastes. The first time I made it, it was soft, but the second time it held together really well. I cooked it in my convection oven which caused it to cook from the inside out.

[valeriek]

I didn't like sun-dried tomatoes at first, but after I started a)soaking them longer (like the 20 minute time that was suggested earlier) and b)mincing them thoroughly in my food processor I now love the added flavor they add to many dishes. I found that if the pieces are too large, the taste is overwhelming and the texture is not that appealing. I have never tried the ones packed in oil, because most recipes I see call for those packed not in oil. I'll have to try those sometime to taste the difference.

[wendyw]

Hi all,

Let me post a recipe that will make sundried tomato lovers of you all. I will post it tomorrow as it is elsewhere at the moment.

[lorilei]

Hurrah, Wendy!!

Speaking of wonderful recipes that have the ability to convert...

Have any of you tried a sundried tomato pesto? It's excellent on sandwiches and makes a lovely pizza!!

[wendyw]

Hi,

Here is the recipe that I promised that will convert a die hard sundried tomato hater. This is also great for garlic fanatics! Sorry that I'm a day late. I found this last year on garlicpage.com I realize that this is not "Cooking Light" fare but it is great for one of those special occasions where you want to "splurge". To lighten up the goat cheese, put it in a yogurt cheese strainer, add 1/2 cup of plain yogurt (w/out gelatin) and drain over night. The yogurt will take on the flavor of the goat cheese.

Enjoy!!!!!!!!!!!!!1

Garlic Spread with Sundried tomatoes

one cup olive oil, extra virgin (use the best possible)

5 ounces sundried tomatoes-rehydrate in hot water for 15 minutes.

4-5 green onions

10 or more cloves of garlic

handful of fresh basil (about 10-12 leaves)

Pinch of parsley (2-3 large sprigs)

Pinch of sugar

Pinch of salt to taste

Lots of cayenne!

Put all ingredients in a food processor and process until ingredients are chopped and combined, leave a little bit chunky. Refrigerate over night or at least 2-3 hours, making sure that it is brought back to room temperature before serving. Place 4 oz. of chevre (goat cheese) on a platter for serving. Pour sundried tomato mixture over chevre and garnish with fresh basil leaves and or parsley. Serve with a sliced french baguette.



[This message has been edited by wendyw (edited 08-21-2000).]