> Katra wrote:
>
> "Dee Randall" wrote:
>
>> Has anyone ever just thrown in a dried tomato in a pot of stew/lentils/soup
>> that is going to cook for an hour or so, vs. opening a can of tomatoes for
>> ONE plum tomato? or when you don't have a fresh tomato.
>>
>> I'm talking about a completely dried tomato, vs. one that has been
>> reconstituted.
>>
>
>AFAIK there is no flavor comparison between canned or fresh vs. sun
>dried tomatoes. Different effect.
>Dried tomato is richer, sweeter, more flavor dense.

Sundried tomato is simply dehydrated fruit same as any other, its flavor is
simply concentrated same as any other fruit with it's water evaporated. When
dehydrated its flavor is more intense but once *fully* rehydrated the flavor
imparted is no more intense than from its fresh counterpart. Essentially the
intensity of the flavor imparted depends on how much time the sundried tomato
spends cooking in the stew, and how much water is available for rehydration...
but stews by their very nature have intense flavor because their flavors are
concentrated by reduction. Btw, it's stupid economy to fully rehydrate sundried
tomatoes (the OP paid a premium price for water removal and then by stewing the
water is being replaced... really dumb). For a small amout of tomato use
paste.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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"Life would be devoid of all meaning were it without tribulation."