Sun-dried Tomatoes

The Art of Sun-Drying

The process of creating sun-dried tomatoes has been practiced for centuries in sun-drenched regions like the Mediterranean. Ripe tomatoes, usually plum varieties, are sliced in half and laid out on racks to dry naturally under the intense sun. This slow drying process concentrates their sugars, acidity, and savory tomato flavor. Traditionally, they were preserved in olive oil, infusing them with a rich, mellow quality.

Culinary Delights

Sun-dried tomatoes pack a delicious punch! Here’s why they’re a favorite ingredient:

• Intensely Flavorful: Sun-drying focuses the sweet, tangy, and umami flavors of tomatoes, resulting in a deeply satisfying ingredient with just a small amount.
• Unique Texture: They have a delightful chewiness that adds textural contrast to dishes.
• Versatile: Sun-dried tomatoes shine in various recipes: pastas, salads, spreads, omelets, pizzas…the possibilities are endless.
• Packed with Nutrients: Sun-dried tomatoes boast antioxidants like lycopene and are a decent source of dietary fiber and iron.

Choosing Sun-Dried Tomatoes

• Dry vs. Oil-Packed: You’ll find sun-dried tomatoes both dry-packed and packed in olive oil. Oil-packed ones are generally plumper and ready to use, while dry ones may need rehydrating before use.
• Quality Matters: Look for plump, bright red tomatoes without off-colors or odors.

Using Sun-Dried Tomatoes

• Rehydrate Dry Ones: If using dry-packed tomatoes, soak in warm water or broth to plump them up before usage.
• Chop or Slice: Adapt their form based on the dish – finely chopped for sauces, sliced for salads and pizzas.
• A Little Goes a Long Way: They have a potent flavor, so use a bit at the start and add more to taste.

Kitchen Inspiration

• Pastas Toss into pasta dishes with garlic, olive oil, and fresh herbs.
• Salads: Add to Mediterranean-inspired salads with feta cheese, olives, and cucumbers.
• Pestos and Spreads: Blend into flavorful pestos or tapenades.
• Pizza and Flatbreads: Top pizzas or flatbreads with sun-dried tomatoes, cheese, and arugula.
• Eggs: Stir into omelets or frittatas.

Storage Tips

• Oil-Packed: Store in the refrigerator and use within a few weeks of opening.
• Dry-Packed: Store in an airtight container in a cool, dark pantry. Rehydrated tomatoes should be stored in the refrigerator.

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