Dried tomatoes are very popular in the kitchen
Thanks to a special offer I came across dried tomatoes the other day. Not in oil, but wrapped dry in foil. I was looking for an idea for a light soup and tried the following:
Approximately Boil 10 dried tomatoes in 300-500 ml of water until soft. Remove the soft tomatoes, drain in a colander and squeeze well. Collect the juice in the cooking broth.
The soft tomatoes can now continue to be used as a tasty ingredient to gravy, on pizza, in meatloaf, as a soup. They are to be kept in the fridge for a good week.
The cooking water of the tomato has a great aroma, if you add some vegetable broth (I like to take the semi-soft in the small cups of Knorr), you have a wonderfully tomato broth that warms nicely on cold evenings, and an appetizing menu, though forms hardly satiating soup. But you can also take the tomato sauce well as a sauce base.