In this new series on my blog I will jot down ideas for using up ingredients that almost infallibly end up going bad in my fridge because after having used about half a package I don’t know what to do with the rest.
Today: Sun-dried tomatoes
Problem: Hubby loves them, I like them in small doses.
Dish in which the first half of a package is usually used: Risotto
Ideas for using them up:
– simply add them to salad dressing (tested)
– add them to grilled cheese sandwiches (tested)
– maybe blitz them and make a tasty pasta sauce? Or tomato butter?
– chop them up and add them to a quiche
– use them up in a chilaquiles casserole
– beef up a spinach and artichoke dip with sun-dried tomatoes
– make vegetarian Spaghetti Carbonara
– just eat them right from the bag/jar (suggested by my fabulous ex-roomie, who may be too busy to cook sometimes!? 😉 )
Ideas that did not work in the past:
– do not put them on pizza – it’s gross, depending on the herb mix they’re pickled in.
I have a suggestion: get the kind that is not in a glass jar with oil, but just dried tomatoes by themselves. Should work about the same in risotto because they have time to get soft, but they don’t go bad fast. Not between two risottos, I should think. (I have to admit, though, that personally I just eat them as they are. Out of the bag. Salty and with this gummy consistency. Trouble is that I would just eat the oily ones as well, so at least I’m saving the oil. Am I weird?)
Do the ones in oil go bad faster than the dry ones? I always thought it was the other way around.
And thanks for the suggestion – I added it to the post. 😀