Sun-dried tomatoes are so concentrated and intense, it only takes a small amount to give recipes extra color, flavor and excitement.
Dried naturally in the sun or artificially in the oven, these dark red tomatoes are intensely sweet and very chewy. Their rich flavor complements dips, salads, sauces, pastas, sandwiches and many other dishes. They can also be eaten out of hand as a snack.
Sun-dried tomatoes can be made at home (especially wonderful if you have a tomato garden) or purchased at the market. The halves or slices are typically sold packed in oil (softer) or dry-packed in cellophane (more chewy).
Unopened oil- and dry-packed tomatoes can be stored at room temperature for up to a year. Once opened, oil-packed tomatoes should be covered with olive oil and refrigerated for up to three months. Dry-packed tomatoes can be stored in a zipper bag in a cool, dark place for up to six months.
- To rehydrate dry-packed tomatoes, cover them with hot water and soak for about 30 minutes. Drain before using.
- To soften dry-packed tomatoes, let them soak in olive oil at room temperature for 24 hours. Save the remaining oil to drizzle over bread or make salad dressing.
- For easy chopping, use kitchen shears coated with cooking spray instead of a knife.
- Chop and mix into ground beef for flavorful burgers.
- Add to couscous along with Romano cheese and Italian parsley.
- Puree tomatoes combine with sour cream to make a dip.
- Use as a topping for pizza, pasta salads and muffaletta sandwiches.
- Add snipped sun-dried tomatoes to vegetables as you steam or cook them.
Try one of our favorite sun-dried tomato recipes:
Creamy Sun-Dried Tomato Dip
Penne with Creamy Tomato Tuna Sauce
Turkey Meatloaf with Sun-Dried Tomatoes
basil, beef, chicken, olives, onions, oregano, Parmesan, pasta, pine nuts, risotto, sage, salmon, sausage, stuffing, tuna