Question about sun dried tomatos, what to do with them.

 Can anyone tell me what they do with those little dried out sun dried tomatos. Could you suggest any recipes .Thanks very much.

HAMBURGERS WITH FETA CHEESE & SUN DRIED TOMATOES
My mother-in-law had the recipe! These hamburgers were enjoyed by EVERYONE!


INGREDIENTS
2-1/2 pounds ground beef
4 ounces feta cheese
1 – 1-1/2 teaspoon garlic salt

finely diced sun dried tomatoes – EITHER ½--3.5 ounce package of sun dried tomatoes (produce section), OR
1 jar sun dried tomatoes packed in olive oil, OR
roasted tomatoes


INSTRUCTIONS
Mix ingredients.
Refrigerate 4-5 hours to allow flavors to blend.
Make into patties. Grill and serve.


NOTE
I did not make these into hamburger patties until after they had been refrigerated a few hours. At first, you may get a strong "whiff" of garlic. But the garlic blends with the other flavors so even those who don't like garlic, enjoy these hamburgers.

VARIATION
Variations: We used 3 pounds of ground chuck -- 2 ounces of feta (instead of 4 ounces). We used the sun-dried tomatoes from the produce department. They were scrumptious!

 I have put some in bread along with some dried basil or oregano.
You can also place them in water or broth to rehydrate and use them in stuffing for chicken breast or beef

 SEARED SCALLOPS WITH TOMATO BEURRE BLANC

Active time: 45 min Start to finish: 2 1/4 hr

For beurre blanc
1/4 cup packed soft dried tomatoes (not packed in oil; 1 1/4 oz)
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/8 teaspoon salt
1/3 cup minced shallot
2/3 cup dry white wine
3 tablespoons water
1 teaspoon fresh lemon juice
For scallops
2 lb large sea scallops (30), tough muscle removed from side of each if necessary
About 2 tablespoons vegetable oil

Make beurre blanc:
Soak tomatoes in warm water until softened, 20 to 25 minutes. Drain and pat dry, then mince. Stir together tomatoes, butter, and salt, then form into an 8-inch log on a sheet of plastic wrap and chill, wrapped in plastic wrap, until firm, about 1 hour. Cut tomato butter into 12 equal pieces.

Cook shallot in 1 piece of tomato butter (keep remaining butter chilled) in a small heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add wine and boil until liquid is reduced to about 1/3 cup, about 10 minutes.

Reduce heat to low and whisk in remaining cold tomato butter 1 piece at a time, adding each piece before previous one has completely melted and lifting pan from heat occasionally to cool mixture (sauce should not get hot enough to separate). Whisk in water and lemon juice, then season with salt and pepper.

Transfer beurre blanc to a bowl and keep warm, covered, in a larger bowl of warm water.

Sauté scallops:
Pat scallops dry and season with salt and pepper. Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sear 6 to 8 scallops, turning once, until golden brown and just cooked through, 2 to 4 minutes total. Transfer to a platter as cooked and keep warm, loosely covered with foil. Sear remaining scallops in same manner, wiping out skillet and adding about 1 teaspoon oil between batches.

Spoon 3 tablespoons beurre blanc onto each of 6 plates, then top with scallops.

Makes 6 servings.
Gourmet

This is good with chicken, shrimp, pork, or white fish of some sort. 

 Having all the ingredients for a pizza, I got to collecting them while the dough was rising and found that I'd have to open a 28 ounce can of tomato sauce for the pizza sauce, OR....

So, I fried up a small onion, some garlic, in olive oil, took some chopped sun dried tomatoes into the pan, and some chicken stock....some water and a little powdered chicken stock, and thyme and basil and pepper...hot sauce or hot pepper, too, I think, and cooked it all together for awhile. (I have a couple of jars of sundried tomatoes in oil. Dried, they could be reconstituted by pouring some boiling water over them, and use them, water and all).The tomatoes didn't completely dissolve, but it was a strong flavoured, chunky sauce. Using only a few tablespoons on a pizza anyway, I had some leftover, that I kept in the fridge, and used, mixed into pasta, like a pesto, and some, I mixed into a sandwich spread, and some, I mixed into a dip....it seems to be quite versatile! It'd probably be good in a potato salad as well. I didn't make a lot of this sauce, but it does go a long way!

ViolaB 

Tortellini w/Pesto & Sundried Tomatoes by LinziePA


2 packages (9 oz. each) BUITONI Refrigerated Three Cheese Tortellini

1/2 cup BUITONI Refrigerated Pesto with Basil

1/4 cup sun-dried tomatoes, drained and chopped
1/2 bunch basil, chopped
1/2 cup grated Parmesan cheese

PREPARE pasta according to package directions. Drain and toss with pesto, sun-dried tomatoes, basil and cheese. Serve hot or at room temperature.

Serving Size: 4

TUNA AND SUNDRIED TOMATO WRAP by salsarose
.........

2 cans (6 oz each) chunk light tuna in water, drained
1/4 cup minced sun-dried tomatoes
3 tbsp lowfat mayonnaise
2 tbsp chopped fresh parsley
1 tbsp capers, drained and rinsed
2 tsp stone-ground or Dijon mustard
4 small (8-inch) whole-wheat tortillas
4 leaves red leaf lettuce

........
Combine tuna, tomatoes, mayo, parsley, capers, salt and pepper. Spread about a half teaspoon of mustard on each tortilla. Top with a lettuce leaf, then top with 1/4 of the tuna mixture, spreading close to edges. Roll up and serve.

SUNDRIED TOMATOES & BRIE by tempest67

1 wedge of Brie
1 (3 oz.) pkg. dried tomatoes
3 tbsp. Parmesan cheese
3 tbsp. chopped fresh basil
2 tbsp. chopped fresh parsley
2 cloves of garlic, minced
1/4 c. olive oil
Crackers

In a food processor or blender chop the sun dried with the olive oil. Process until mixture is coarse crumbs. Add garlic, basil, parsley, Parmesan cheese. Mixture should start to hold together when pinched or add drops of olive oil.

Peel top rind off of wedge of Brie.  Top with sundried mixture, serve at room temperature with favorite crackers. Mixture is great alone on crackers.

 That looks really good.  Thanks