Comments on: Breakaway Tomato Spread

By: breakawaycook

breakawaycook — Mon, 21 Jun 2010 19:47:03 +0000

That sounds excellent Dean — I've never had, or even seen, dried tomatillos, I'm betting they're fantastics.

By: Dean Estes

Dean Estes — Sun, 20 Jun 2010 02:41:30 +0000

I found a bag of dried tomatillos at the Ferry Building Farmer's Market a few weeks ago. At first I planned to make a finishing salt with it, but after grinding some of it to a powder, realized that the flavor was so intensely umami/sweet/tart that it served perfectly well as its own flavor blast without any need for salt. Really good sprinkled on udon or grilled fish.

By: ginger syrup | The Breakaway Cook

ginger syrup | The Breakaway Cook — Tue, 13 Jan 2009 23:13:12 +0000

[...] breakaway tomato spread [...]

By: Semi-dried Tomatoes | The Breakaway Cook

Semi-dried Tomatoes | The Breakaway Cook — Thu, 20 Nov 2008 01:19:05 +0000

[...] finely chopped. Or even pureed with olive oil and herbs, as a mezze/dip for bread, including this one. Fantastic on quick homemade pizza (using the refrigerated dough from Trader Joe’s — [...]

By: rebecca k

rebecca k — Sat, 10 May 2008 16:35:48 +0000

I made this two days ago and it taste really great! My brother loves to spread it on toasted bread. Me…I love to add a dollop of this spread to some hot pasta. Very delicious!!

By: mary-anne durkee

mary-anne durkee — Mon, 07 Apr 2008 20:23:33 +0000

Sounds wonderful a bit like Ajvar made with tomatoes, must try this soon. We’re hooked on Ajvar especially the hot variety which is very mild. The best is home made. This dried tomato spread would be lovely with grilled meats.

By: L

Sun, 06 Apr 2008 05:42:13 +0000

I just bought a large bag of dried tomatoes on a whim last week! However, I was really disappointed to find them quite sour. They tasted lovely when I made it into a zucchini-tomato-mozarella pasta, but I had to add quite quite a bit of sugar. Do you have any other suggestions to temper the sourness? I can’t wait to try out this tomato spread! You could not have better timing.

By: Eric

Eric — Thu, 03 Apr 2008 04:55:04 +0000

Greensgal — The tomatoes were just dried, sold in a plastic bag. I didn’t soak them, they seemed moist enough. I’ve seen really hard ones that need soaking, but these were soft. If yours are hard, I would indeed suggest soaking them.

Jacqueline — Sorry for the ambiguity. Tomorrow morning I’ll have a new post up about garlic confit, but it’s basically just peeled garlic cloves that get poached in olive oil at very low temps for about 45 minutes. Lots of detail in the next post.

By: jacqueline

jacqueline — Thu, 03 Apr 2008 03:38:43 +0000

Garlic confit? Please give instructions…

By: greensgal

greensgal — Wed, 02 Apr 2008 14:35:08 +0000

This sounds wonderful! Were the tomatoes soaked first, or in their dried state?