using sun dried and fresh tomatoes in the same recipe

I have some tomatoes and jalapenos that need to get used today.  I usually half, seed and stuff the jalapenos with garlicky cream cheese before baking.  Today I'm thinking of mixing the cream cheese with the pureed fresh tomatoes; do you think it will make it too runny?  I also have some homemade sun dried tomatoes I rehydrated.   Just fresh tomato, just sun dried, or use both in the cream cheese?  What's your vote?

I am sure this is a matter of individual taste, but I have frequently used them together in numerous dishes.

in more general applications I also use both together, but in cream cheese, i'd use just the dried or it might get too runny. maybe top the whole thing with a slice of tomato? (or dice up and freeze those fresh tomatoes to throw in something later on).

I'm with Tereza, on this one. Both are often good together, but I think - depending on your final product - the cream cheese could end up pretty runny.

Dried tomatoes have become a gamechanger for me since I discovered how easy they are to make a few years ago. (In a humid climate, check out the following three niches to do this....your vehicle parked in the sun, any unused coldframe or greenhouse, and the attic space of a house)
What I do is powder the dried tomatoes in a blender, and then use this as a thickener when making tomato sauce or salsa or something like that.  No more boiling and boiling and stirring for hours so it doesn't scorch.  A huge sauce project of multiple canner loads now fits easily into one day.

    I love the fresh-from-the-garden eats during peak harvest.
    Sun dried tomatoes: some were ground up dry and added to some cream cheese, that is being used as the base for a creamy pasta sauce with diced fresh tomato and basil, and also used as a simple spread.
     I made my stuffed jalapenos and topped them with rehydrated sundried tomato and they were amazing.
As suggested, I kept the fresh tomatoes out of the cream cheese. Before I posted, that was 100% where I was going to put them.  I diced them and added most to my egg roll filling, some to scrambled eggs, and froze some for later.  
     Despite all the rain (always a gift of life) and fighting disease, they're ripening so fast that each day I have a bundle of "must get consumed or processed today.  Excess food is not a problem; lack of food is. Stepping up my sharing game.

Susan, if you have a plethora of fresh tomatoes, may I suggest something I had forgotten about but started making again recently?
there are some 'vegan tomato tuna' recipes going around. a spicy one here https://www.okonomikitchen.com/spicy-tomato-tuna/
there was one i saw the other day from a japanese cook but it was on instagram and that's like a black hole, i'll never find it again... but it was basically slice/chop the tomatoes, salt them to drain out liquid, add a bit of ginger, it was delightful.
Both of these we have been treating like raw tuna, using it to top nigiri, rolling it up with scallions in sushi, putting it in poke bowls, etc.

There is also a FABULOUS recipe out there for tomato-basil-potsticker salad. (gift link here should work: https://cooking.nytimes.com/recipes/1024075-dumpling-tomato-salad-with-chile-crisp-vinaigrette?unlocked_article_code=1.7FA.qCJT.bB-Gz6RwxlZi&smid=share-url
I have made this plenty of times and it is always an absolute home run. I usually have some dumplings in the freezer but I could see this working with anything else - pasta, gnocchi, spatzle, pierogies, some chopped up tofu, you name it.

Tereza Okava wrote:Susan, if you have a plethora of fresh tomatoes, may I suggest something I had forgotten about but started making again recently?
there are some 'vegan tomato tuna' recipes going around. a spicy one here https://www.okonomikitchen.com/spicy-tomato-tuna/
there was one i saw the other day from a japanese cook but it was on instagram and that's like a black hole, i'll never find it again... but it was basically slice/chop the tomatoes, salt them to drain out liquid, add a bit of ginger, it was delightful.
Both of these we have been treating like raw tuna, using it to top nigiri, rolling it up with scallions in sushi, putting it in poke bowls, etc.

There is also a FABULOUS recipe out there for tomato-basil-potsticker salad. (gift link here should work: https://cooking.nytimes.com/recipes/1024075-dumpling-tomato-salad-with-chile-crisp-vinaigrette?unlocked_article_code=1.7FA.qCJT.bB-Gz6RwxlZi&smid=share-url
I have made this plenty of times and it is always an absolute home run. I usually have some dumplings in the freezer but I could see this working with anything else - pasta, gnocchi, spatzle, pierogies, some chopped up tofu, you name it.

    I'm so excited to try these! The recipes look AMAZING, and you posted them right when I was in the sick-and-tired-of-every-recipe I know mode (Embarrassing: it is such an unbelievable luxury to have such ample amounts of food that I can feel that way that it reminds me to give, give, give).
    Need a few ingredients for the vegan tomato tuna; my husband will love that.  Many thanks!

It is a luxury, but I hear you on the pressure to give things away when they're ripe and getting riper every minute, while you're ALSO trying to make the best use of the things you have. I go through this most every fruit season....

I really think you'll like the tuna. We sat at the table absolutely gobsmacked the day I made it saying 'this can't possibly just be tomatoes'. And we make all sorts of vegetarian copycat stuff, but this was a really good thing. And that dumpling salad, if you happen to have goodly amounts of basil around, is absolutely knock-it-out-of-the-park, the kind of thing that if you serve at a dinner party, everyone will keep asking about it for years to come. Happy cooking!!