We adored Mark Bittman’s piece on sun-dried tomatoes in last Wednesday’s New York Times Dining section. Bittman correctly points out that when sun-dried tomatoes were introduced in the United States in the late 1970s, they almost immediately became a foodie sensation. We occasionally make a eggplant, goat cheese, and sun-dried tomato terrine from the Dean and DeLuca Cookbook, which we always think of as the ultimate in 1980s yuppie fare. Here’s the thing about sun-dried tomatoes, though: they’re actually really delicious. They have a bright, citrus-y tang, but they’re also wonderfully chewy. We like to snack on them while watching TV almost as much as we enjoy eating them in a delicious (if hyper-salty) sandwich of prosciutto, sun-dried tomatoes, fresh mozzarella, basil, and olive oil on focaccia. Boston has plenty of great dishes showcasing sun-dried tomatoes. Below, three of the best.
•Sun-dried tomatoes are consistently great in dips (Bittman includes a killer hummus recipe with his article) and our favorite dip in the area comes from Finale . The sun-dried tomatoes are combined with pesto and sweet mascarpone cheese and served with bread and a balsamic reduction. Yum!
•The Beacon Hill pizza at The Upper Crust is topped with a blend of sun-dried tomatoes and lots of eggplant. It’s intensely flavorful and will fill you up thoroughly while keeping you reasonably healthy (since you did, after all, forgo one of the heavy meat versions).
•At Cafe Kiraz , sun-dried tomatoes make their way into a tasty wrap, where they’re combined with eggplant, fresh mozzarella, and roasted red pepper. Hey, it’s a cliche combination because it’s irresistibly delicious, okay?