Since I've learned a lot in this forum (thank you all!), I thought I'd ask if this is a reasonable procedure or whether there is something else I should be doing or whether this substitution is doomed from the start.
Being an experimentalist by trade and by nature, I did try comparing one pasta recipe using both jarred and my home-oiled SDTs. The tomatos were cut into thin strips for that recipe, and I did notice that the jarred variety was somewhat softer. In another recipe where the SDTs were ground up, I could notice no difference. (In both cases, the jarred product was not herb-augmented, as some are.)
Other recipes (where I've not done a comparison) that call for cooking the SDTs (as in a stew) seemed to come out just fine.
Given the pricey nature of the oil-packed products, I'm likely to kep using my bagged product. Any comments?