I made another post earlier about my over-abundance of dehydrated tomatos. I would like to try making Alissas spaghetti sauce. Her recipe calls for 12 sun-dried tomatos. Would that be whole tomatos? Reason I'm asking....my dehydrated ones are sliced so I don't know how I would measure that out to make the sauce.
Should I just reconstitute some and give it a go? I know the sauce will not taste the same as if it were made with sun-dried, but I would really like to do something with these dehydrated ones I have.
Any ideas how I can alter the recipe?
06-11-2005, 02:16 PM
I don't know about Alissa for sure, but I would imagine she is talking about the 1/2 romas that are the "normal" sundried tomatoes, so it would be 6 whole tomatoes, if you have sliced yours, I would simply use 1 to 1 1/2 cups packed down, so it makes about 6 cups when reconstituted.
also, to make yours have the flavor of sundried, you would need to add abou 1/4 cup hgih quality extra virgin olive oil (cold pressed, Living Tree or Bariani's is good) add about 3 cloves of garlic, and 1 T basil, 1 T oregano, 1 tsp thyme and 1 tsp salt.
This should make it taste pretty good, you might want to wait on the flavors until you have mixed all the stuff together that is in Alissa's recipe.
Personally I love her recipes, she makes everything taste soooooo delicious.
I do use more sun dried and less fresh tomatoes in mine, and lots more spices.
So, you may choose to hold the spices I suggest until you've tasted the one from her book first, as you can always add spice later.
Hope this helps.
Also, if you are making the zucchini spaghetti, the yellow squash is little less watery and a little sweeter, and makes excellent pasta.
I actually warm my sauce in the dehydrator for an hour or so to make it warm, YUUUMMMMMMMMMMYYYYYYY
Good luck :o)
Thanks so much, rawpriestess. I'm going to try making it tomorrow! I'm getting a bit tired of salads for lunch and want to have something easy to grab for during the week.
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