The list of things I don't enjoy eating is a very short one, and near the top of that list is sun-dried tomatoes. I love the concept – sweet, vine-ripened plum tomatoes, slowly drying in the hot Italian sun – while we're waiting, we play bocce ball, drink jug wine, and eat lardo. What a scene.Too bad I hate the taste. To me, and I've had dozens of varieties, sun-dried tomatoes have a really strong, bitter, almost medicine-y flavor that I just can't handle.
When I first started my culinary career in San Francisco, in the early eighties, sun-dried tomatoes were all the rage, and more than once I had to choke them down, smiling, as not to seem unfashionable.While they look similar, the oven-dried San Marzano tomatoes in this video recipe were truly delicious, and nothing like the ones that have disgusted me for decades. The flavor is much milder, the texture much softer, and you can't ask for an easier technique.
I was going to list everything these would be good on, with, and in, but I think it will be much faster to just list what they would not be great with. That includes chocolate butterscotch pudding and Tofurky (although in fairness, nothing is good with Tofurky). That's it! They are awesome with everything else. Enjoy!
Ingredients:
San Marzano tomatoes, or other plum-style tomato variety
olive oil
sea salt
fresh thyme
