Before modern canning methods were available, Italians dried tomatoes on their roofs for use in winter when fresh tomatoes were not an option. Nowadays, sun-dried tomatoes (pomodori secchi in Italian) are not as popular in Italy as they are in America, where they are mostly relegated to antipasto or as a flavor-booster for sauce. But as for me, I come to know more about sun dried tomatoes being here in Europe. I used to know sun dried tomatoes only on spaghetti sauce but not from a sumptuous jar soaking in olive oil and sometimes with sunflower oil too. The thought of dried tomatoes does not bring to mind a gourmet meal to me. However, a relatively small amount of sun-dried tomatoes gives a gourmet touch and a burst of flavor to a variety of recipes. I used it on my pasta, pizza or salad. These dried, concentrated vessels of flavor have enjoyed a popularity boost in the United States in the past couple of decades, initially as a gourmet item but fast becoming a favorite of home cooks. I love to eat sun dried tomatoes right from the jar, it is like lunch to me. An appetizer sometimes.
Next month we will be in Italy for 7weeks for a work related purposes. I will bring home lots of sun dried tomatoes. I am so excited seeing Italy too!
