The 1980s had quite a few trends best left back in time. Most of them have to do with tiered bangs and MC Hammer pants. However, there are some things from the 1980s that are easily made fun of but really have quite a bit of merit. Namely: The Bangles and sundried tomatoes.
In the 1980s, these little lycopene bombs were found on everything from bagels to pizzas to (probably) chocolate. They got overexposed, and, just like Corey Feldman, they are now a source of laughter and ridicule. Yet, they can really be so different from those leathery, tough little salt bombs that used to be de rigeur. If you roast them at home, with only a bit of olive oil and no added salt, they become sweet, juicy little morsels of pure umami.
Oven Dried Tomatoes
Dried Italian Herbs
The secret to these tomatoes is the lengthy cooking time and not juicing them. The very low temperature makes sure that the tomatoes really render out all of their natural sugars without burning or getting leathery. Though many cooks seed the tomatoes before roasting, keeping the seeds in results in a plumper, juicier tomato. As an added bonus, the juices bubble over and mix with the oil, making a very tasty olive oil for dressing pasta or roasting potatoes. These are so much better than the store-bought sundried tomatoes because they are just tomatoes – no salt, no preservatives. They are lush, tender, and totally addictive on a sandwich or mixed into scrambled eggs.