Use sun dried tomatoes (not in oil) if you don’t have your own dehydrated ones.
1 cup dried heirloom tomatoes, crumbled or use sun dried tomatoes you purchased
- ¼ cup EVOO
- 1 Tablespoon reduced balsamic vinegar
- 1 Tablespoon parsley, chopped
- 1 Tablespoon shallots, minced
- As needed sea salt and coriander
Place tomatoes in medium bowl and cover with boiling water; cover tightly with plastic film and steep for 30 minutes at room temperature; remove film and drain liquid, reserving for separate use; combine remaining ingredients and toss to incorporate; adjust seasoning; refrigerate so tomatoes have a chance to bloom; adjust consistency with reserved tomato water.