An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.
David Murray and Jules Selmes/Getty ImagesSun-Dried Tomatoes
Dehydrating tomatoes intensifies their color and flavor, lending them a chewy texture and delicious tanginess. Like fresh tomatoes, they are high in vitamin C and the antioxidant lycopene.
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How to Choose Sun-Dried Tomatoes
Sun-dried tomatoes commonly come packaged dry or packed in oil. Dry tomatoes should have bright red skin. The oil-packed variety is best in jars; those in cans have a tinny taste. If possible, opt for sun-dried tomatoes packed in olive oil rather than vegetable oil—they have a richer, more intense flavor. -
How to Store Sun-Dried Tomatoes
Unopened jars of tomatoes in oil last for a year at room temperature; once opened, refrigerate and use within 3 months. Dry tomatoes can last up to 6 months if kept away from moisture; examine them closely for white spots or mold before using.
How to Prepare Sun-Dried Tomatoes
Slice into strips, chop, or use whole. Dry tomatoes can be softened and reconstituted in oil or water before using. -
How to Use Sun-Dried Tomatoes
Sun-dried tomatoes work well tossed into pastas, salads, or sauces, in sandwiches, or on pizza. Their flavor is highly concentrated, so use sparingly.
—Melinda PageReal Simple Sun-Dried Tomato Recipes:
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