Do you have a favorite staple in your kitchen arsenal? Other than Dijon mustard, I love sundried tomatoes and wondered how I lived without them before they became so trendy. The ruby-red gems of tangy sweet goodness can change any ordinary dish into a magnificent one that everyone will awe.
My favorites? Try some slivers on sautéed green beans and POW, you’ll love the kick. Go ahead and spruce up your lazy rice, couscous or orzo with some and add a touch of their packaged oil to make it extra lively. Not sure yet? How about blended up to make a great tomato bisque? Here’s how:
I fell in love with tomato bisque when I frequented the OVO Café. Unfortunately, my favorite hot spot wet cold and I had to suffer through a lack of proper soup. Then in Portland Oregon, I tried the Tomato and Orange Bisque from the Flying Elephant Café.
1 large can of diced tomatoes (fire roasted are OK)
¼-1/2 cup orange juice concentrate
1 medium onion diced
2 carrots diced
1 clove garlic diced
½ cup sundried tomatoes reserve some oil
Fresh basil – chiffonade
½ cup half and half
Saute the onions, garlic and carrot in the reserved sundried tomato olive oil until sweated out and slightly caramelized. This means low heat (about low to med) for about 20 minutes. Add the OJ concentrate and let all the sugars meld. Put the veggies in a food processor or blender, add both the canned and sundried tomatoes and let it run.
Return the soup to the pan and add the half and half plus salt and pepper to season. When serving top with basil.
I just love the sweetness of this dish and it’s perfect with a grilled cheese sandwich.