In article >,
Mark Thorson > wrote:

> I eat most of them straight out of the bag. I suppose
> there's other things you could do with them, but why?
> I eat raisins out of the box or bag. They have a much
> brighter tomato flavor than paste or sauce. If I made
> bread, I might consider putting them in bread. It also
> would be a good color accent. I can imagine them in corn
> muffins -- the flavor and color would be complementary.

I like to snack on dried tomatoes, too. Sometimes I sliver them and add
them to spaghetti sauce. Thanks for the recommendation.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

On May 23, 4:56*pm, Mark Thorson > wrote:
> This is a new product. *Unlike the old ones which were
> dried hard as beef jerky, these are dried to a pliable
> state, like a raisin. *Kinda pricey at $1.99 for a bag
> of 3 oz. *TJ's seems to have anticipated that by putting
> on the bag that it takes 4 pounds of tomatoes to make
> what's in the bag.
>
> These are pretty good. *Packed with tomato flavor.
> I ate my first bag yesterday and bought three more
> today. *This is looking like a permanent addition
> to my cupboard.
>
> I eat most of them straight out of the bag. *I suppose
> there's other things you could do with them, but why?
> I eat raisins out of the box or bag. *They have a much
> brighter tomato flavor than paste or sauce. *If I made
> bread, I might consider putting them in bread. *It also
> would be a good color accent. *I can imagine them in corn
> muffins -- the flavor and color would be complementary.

Here's a really nice pasta dish with a light sun dried tomato cream
sauce. I served it as a lunch special and got great reviews every
time.

http://www.hizzoners.com/recipes/pas...to-cream-sauce

This is a new product. Unlike the old ones which were
dried hard as beef jerky, these are dried to a pliable
state, like a raisin. Kinda pricey at $1.99 for a bag
of 3 oz. TJ's seems to have anticipated that by putting
on the bag that it takes 4 pounds of tomatoes to make
what's in the bag.

These are pretty good. Packed with tomato flavor.
I ate my first bag yesterday and bought three more
today. This is looking like a permanent addition
to my cupboard.

I eat most of them straight out of the bag. I suppose
there's other things you could do with them, but why?
I eat raisins out of the box or bag. They have a much
brighter tomato flavor than paste or sauce. If I made
bread, I might consider putting them in bread. It also
would be a good color accent. I can imagine them in corn
muffins -- the flavor and color would be complementary.

On 2011-05-23, Mark Thorson > wrote:
> state, like a raisin. Kinda pricey at $1.99 for a bag
> of 3 oz.

heh heh.....

Judging by the prices I see fer a dozen other foodstuffs and what I've
paid fer sun-dried tomatoes in the past 10 yrs, not surprising.

nb

costco sells two versions, one is dry/pliable in a bag, the other is dried
then packed in oil, seriously cheaper but the price escapes me atm.

they are wonderful in bread, also great when you make a pasta that is a
basic oil/butter/;pasta/garlic... dice or leave whole or add chicken cooked
and diced, just wonderful,

Lee
"Mark Thorson" > wrote in message
...
> This is a new product. Unlike the old ones which were
> dried hard as beef jerky, these are dried to a pliable
> state, like a raisin. Kinda pricey at $1.99 for a bag
> of 3 oz. TJ's seems to have anticipated that by putting
> on the bag that it takes 4 pounds of tomatoes to make
> what's in the bag.
>
> These are pretty good. Packed with tomato flavor.
> I ate my first bag yesterday and bought three more
> today. This is looking like a permanent addition
> to my cupboard.
>
> I eat most of them straight out of the bag. I suppose
> there's other things you could do with them, but why?
> I eat raisins out of the box or bag. They have a much
> brighter tomato flavor than paste or sauce. If I made
> bread, I might consider putting them in bread. It also
> would be a good color accent. I can imagine them in corn
> muffins -- the flavor and color would be complementary.