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.
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.
Real Simple Sun-Dried Tomato Recipes:
- Big-Batch Baked Penne With Spinach and Sun-Dried Tomatoes
- Baked Camembert With Sun-Dried Tomatoes
- Spaghetti With Pesto, Sun-Dried Tomatoes, and Meatballs
- Braised Beef With Sun-Dried Tomatoes and White Beans
- Cavatappi With Sun-Dried Tomatoes and Capers
Fruits and vegetables at their peak right now.
Find out what's in season in your area right now, then locate a farmers' market near you.