Sun-dried Tomatoes

Sun-dried tomatoes are ripe tomatoes that are dried out in the sun to remove most of the water content. They are available year-round but are most commonly used during the winter months when fresh tomatoes are not as flavorful. Sun-dried tomatoes have a sweet, tangy, and slightly smoky flavor and are used in a variety of dishes, from pasta and salads to sauces and dips. They are a staple in Italian and Mediterranean cuisines.

Sun-dried Tomatoes Synonyms

Dried tomatoes

Sun-dried Tomatoes Substitutes

Tomatoes

Different Forms/Types of Sun-dried Tomatoes

Dried

Sun-dried tomatoes that have been dehydrated, either in the sun or in a dehydrator. They are chewy, intensely flavored, and can be used in a variety of dishes.

Pureed

Sun-dried tomatoes that have been blended into a smooth paste. This form is often used in sauces, spreads, and dips.

Powdered

Sun-dried tomatoes that have been dehydrated and ground into a powder. This form is used for seasoning and flavoring dishes.

Jarred in oil

Sun-dried tomatoes that have been preserved in oil, often with added herbs and spices. They are softer than dried ones and have a rich, tangy flavor.

How to Choose Sun-dried Tomatoes

When purchasing sun-dried tomatoes, look for ones that are bright red in color and have a slightly sweet, tangy aroma. Avoid ones that are too dark or have a sour smell, as these are signs of over-ripeness or spoilage. For jarred sun-dried tomatoes, check the oil for clarity and ensure there are no signs of mold or fermentation. The tomatoes should be fully submerged in the oil. For dried sun-dried tomatoes, they should be flexible and not too hard.

Cooking/Prep Tips for Sun-dried Tomatoes

Sun-dried tomatoes are a concentrated source of tomato flavor and can be used in a variety of dishes. They are usually sold either dry or packed in oil. Dry sun-dried tomatoes need to be rehydrated before use, which can be done by soaking them in warm water, broth, or wine for about 30 minutes. Oil-packed sun-dried tomatoes can be used straight from the jar but should be drained to avoid adding extra oil to the dish. When chopping sun-dried tomatoes, it's helpful to use a sharp knife or kitchen shears as they can be quite tough. Also, the oil from oil-packed sun-dried tomatoes can be used in cooking for added flavor.

Shelf Life of Sun-dried Tomatoes

Dried sun-dried tomatoes should be stored in a cool, dark place in an airtight container. They can last up to a year if stored properly. Jarred sun-dried tomatoes should be refrigerated after opening and used within two weeks. The oil in the jar can be used for cooking or in dressings. Sun-dried tomato paste and powder should also be stored in a cool, dark place and used within six months for best flavor.

Recommended Brands for Sun-dried Tomatoes

sun-dried tomato paste: Amore

sun-dried tomato powder: Hoosier Hill Farm

dried sun-dried tomatoes: Traina Home Grown

jarred sun-dried tomatoes: Bella Sun Luci

Cooking Techniques for Sun-dried Tomatoes

Blending: Sun-dried tomatoes can be blended into a paste or purée to be used as a base for sauces, spreads, or dressings. This can be done in a food processor or blender.

Sautéing: Sun-dried tomatoes can be sautéed in oil or butter to soften them and bring out their flavor. This is often done as the first step in recipes like pasta dishes or risottos.

Rehydrating: Dry sun-dried tomatoes need to be rehydrated before use. This can be done by soaking them in warm water, broth, or wine for about 30 minutes until they are plump and soft.