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The ideal monsoon dishes offer a ton of flavours and a seasonal taste. Interesgingly, the ideal time to grow tomatoes during the rainy season in North India is between June and August; since tomatoes need sun, they typically thrive on well-drained soil. Depending on the tempperature and humidity, smaller tomatoes can take anything between 2-3 weeks to attain the perfect sun-dried flavour.
One of the easiest ways to store sun-dried tomatoes is in oil, which helps it last for many months. You can also use this oil to add a boost of flavour to seasonal dishes. Here are some monsoons dishes where you can use sun-dried tomatoes.
Sun-Dried Tomato Pesto
Sun-dried tomato pesto is a vibrant and versatile condiment perfect for the monsoon season. Made by blending sun-dried tomatoes with basil, pine nuts, garlic, Parmesan cheese, and olive oil, this pesto can be used in various dishes. Spread it on sandwiches or toast, toss it with pasta, or use it as a topping for grilled vegetables or meats. Its rich and tangy flavor adds a delightful punch to any meal, making it an excellent addition to your monsoon menu.
Sun-Dried Tomato and Mozzarella Stuffed Chicken
Elevate your chicken dishes with a flavorful stuffing of sun-dried tomatoes and mozzarella. Simply make a pocket in each chicken breast and stuff it with a mixture of chopped sun-dried tomatoes, shredded mozzarella, and fresh basil. This combination infuses the chicken with a burst of savory and slightly sweet flavors, while the cheese adds a creamy texture. Bake or pan-fry the chicken for a delicious and hearty main course that pairs well with salads or roasted vegetables.
Sun-Dried Tomato Risotto
A comforting dish for rainy days, sun-dried tomato risotto combines the creamy texture of traditional risotto with the intense flavor of sun-dried tomatoes. Stir finely chopped sun-dried tomatoes into the risotto during the cooking process, allowing their rich taste to permeate the rice. Finish with a sprinkle of Parmesan cheese and fresh herbs. This dish is perfect as a standalone meal or as a side dish, providing warmth and comfort during the monsoon season.
Sun-Dried Tomato and Olive Tapenade
Create a quick and tasty tapenade using sun-dried tomatoes and olives. Blend sun-dried tomatoes, pitted olives, capers, garlic, and olive oil to form a chunky paste. This tapenade can be spread on crackers or bread, used as a dip for vegetables, or as a topping for grilled fish or chicken. Its bold and tangy flavor makes it an excellent appetizer or snack, especially when you want something savory and satisfying during the rainy weather.
Sun-Dried Tomato Soup
Enhance your soups with the deep, robust flavor of sun-dried tomatoes. Add finely chopped sun-dried tomatoes to a basic tomato soup recipe to intensify its taste. The sun-dried tomatoes contribute a rich umami flavor that complements the fresh tomatoes, creating a hearty and flavorful soup perfect for monsoon evenings. Serve with a side of crusty bread for a comforting and wholesome meal.
Sun-Dried Tomato and Feta Salad
Brighten up your salads with the addition of sun-dried tomatoes and feta cheese. Toss mixed greens, cherry tomatoes, cucumbers, and red onions with a handful of chopped sun-dried tomatoes and crumbled feta. Drizzle with olive oil and a splash of balsamic vinegar for a refreshing and tangy salad. The sun-dried tomatoes add a chewy texture and concentrated flavor that pairs beautifully with the creamy feta, making this salad a delightful side or light main course.
