This has become a new favorite of mine because it adds a hint of complex tomato flavors and umami tastes without adding the bulk of fresh tomatoes or canned tomato products. You can chop the reconstituted tomatoes and use them in your sauce or save them for another recipe.
2 or 3 dried tomatoes (not packed in oil), chopped or crumbled
1 thin slice onion (any kind)
1 clove garlic
1 cup boiling water
Combine the tomatoes, onion, and garlic in a bowl. Cover with the water, stir, and leave to infuse for at least 5 minutes.
Strain the liquid; reserve the tomatoes.
Excerpted from Mastering Sauces: The Home Cook’s Guide to New Techniques for Fresh Flavors by Susan Volland. Copyright © 2015 by Susan Volland. With permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.
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