Handling sundried tomatoes?
Dh bought a container of sundried tomatoes.
I don't eat them. Back in the dark ages I used to buy them packed in oil. These are dry and flexi.
I'd like to layer them tomorrow night with the 1/2 mozzarella ciliegine instead of using fresh toms (variation on Lori's spears) since I'll have tomatoes in something else.
Do I put boiling water on them, then oil? Just water? Just oil? What makes them really edible and good?