Smoked-Dried Tomato Recipes

Cooking spray
1 1/2 ounces smoke-dried or sun-dried tomatoes
1 pound pizza dough
1/4 cup jarred pesto
1 large portobello mushroom cap, thinly sliced
3/4 cup shredded Fontina cheese

1. Preheat oven to 400F. Lightly spray a large baking sheet with cooking spray.
2. Place tomatoes in a medium bowl, cover with hot water, and soak 15 minutes. Drain and finely chop.
3. Press dough into a 12-inch circle in the center of the sheet. Spread pesto over dough; arrange mushroom slices on top. Dot all over with chopped tomatoes and sprinkle cheese on top.
4. Bake until brown and bubbly, about 20 minutes. Let stand at room temperature 10 minutes before slicing. Serves 6.

Recipe by Bruce Weinstein and Mark Scarbrough, "Relish a New Ingredient," April 2007.

Per serving: 290 calories, 12g fat, 12g prot., 38g carbs., 2g fiber, 590mg sodium.

1 ounce smoke-dried or sun-dried tomatoes
1 tablespoon unsalted butter
2 garlic cloves, minced
1/2 cup half-and-half
12 ounces fettucinni, cooked and drained
1/2 cup finely grated Parmigiano-Reggiano
1/4 cup crumbled feta cheese
3 cups chopped fresh spinach
1/2 teaspoon salt

1. Place tomatoes in a medium bowl, cover with very hot water, and let stand 15 minutes. Drain, then finely chop.
2. Melt butter in a large skillet over medium heat. Add garlic; cook 1 minute.
3. Pour in half-and-half; heat 1 minute. Add tomatoes, pasta, cheeses, spinach and salt to skillet; heat thoroughly, tossing well.
4. Remove from heat. Season with salt. Serves 6.

Recipe by Bruce Weinstein and Mark Scarbrough, "Relish a New Ingredient," April 2007.