Uses of Stratto di Pomodori ?

[Paul Bacino]

Strattu  - Basically a sun-dried tomato sauce/paste  on a wooden board ( cured in the sun ) with salt, basil and oil.

 

I have it home-made and also in a jar.  It seems pretty salty ( got it as a gift )  ?

 

Was going to add to Sunday gravy--but ideas on uses would be appreciated

 

Paul

[CatPoet]

Estratto di Pomodoro  is something I have used, is it  similar  stratto di pomodori?

 

If it is, I used a tablespoon in my  bolognese and  I have used it for another tomato based  pasta dish, cant remember the name for that ragu, it just   for added flavour and  instead of salt.

[Paul Bacino]

Yes..CatPoet

 

I'm sure they are the same

 

Paul

[Smithy]

Based on your description, I'd consider tossing some with freshly-cooked pasta, lightly sweated garlic and grated hard cheese (parmesan, or pecorino romano).  I'd also consider using it as a topper for slices of broiled eggplant and mozzarella, or an ingredient for an extra kick to eggplant layered in a moussaka, eggplant parmesan or eggplant cutlets.  It might also be a good element in a bruschetta topping. I've never had it, so these are guesses.

[huiray]

It's a concentrated paste of ripe tomatoes dried on tilted boards in the sun - Sicilian.  Yes? 

http://www.formaggiokitchen.com/shop/product_info.php?products_id=1430

 

Use anywhere one would use tomato paste, but as something that is more intense?  Smithy's suggestions make sense, except I might slurry it with some good olive oil first rather than applying it directly to pasta, as an example.  I think it would very well in ragus and bolognese-type sauces.  I myself might like to try it (off the top of my head) in a "sauce" made with broccoli rabe, artichoke hearts, capicola, red chilli flakes, shallots maybe...i.e. in place of chopped-up sun-dried tomatoes. 

[Paul Bacino]

It's a concentrated paste of ripe tomatoes dried on tilted boards in the sun - Sicilian.  Yes? 

http://www.formaggiokitchen.com/shop/product_info.php?products_id=1430

 

Use anywhere one would use tomato paste, but as something that is more intense?  Smithy's suggestions make sense, except I might slurry it with some good olive oil first rather than applying it directly to pasta, as an example.  I think it would very well in ragus and bolognese-type sauces.  I myself might like to try it (off the top of my head) in a "sauce" made with broccoli rabe, artichoke hearts, capicola, red chilli flakes, shallots maybe...i.e. in place of chopped-up sun-dried tomatoes. 

 

Huiray

 

Here was my source  for the jar...  but a friend of mine makes from local tomatoes.. that he cooks down and salts and puts it on wood..to dry  ( his had basillico )

 

 

http://www.amazon.com/gp/product/B0006ORFKI/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

Edited October 8, 2014 by Paul Bacino (log)

[Lisa Shock]

I believe that you could use it as a base for pesto rosso. Just add some fresh chopped tomato, chopped nuts, a little chopped garlic and maybe some Parmesean.