Sun-Dried Tomatoes
Tomatoes sliced and dried in the sun or oven, concentrating their flavor and color. They are stored dry or in olive oil and add umami to pasta, salads, and appetizers.
What Are Sun-Dried Tomatoes?
Sun-dried tomatoes are made by slicing ripe tomatoes and drying them in the sun or in a low-temperature oven, often after lightly salting them. As the tomatoes lose water, their flavor, sugars, and color become concentrated.
The result is a chewy tomato with a sweet-tart flavor and pronounced umami. It is stored dry or in olive oil (and seasonings) and is a popular ingredient in Mediterranean cuisine.
Nutritional Values of Sun-Dried Tomatoes
Because they have lost water, sun-dried tomatoes are much more nutrient-dense per 100 g than fresh tomatoes; they contain approximately 260 kcal of energy and are high in fiber, potassium, and lycopene. If salted, they may be high in sodium. Values are approximate.
How Should Sun-Dried Tomatoes Be Consumed?
Sun-dried tomatoes have an intense, sweet flavor, so a small amount adds a pronounced taste to a dish; consume salted or oil-preserved varieties in moderation, taking their sodium and fat into account.
This information is general; sun-dried tomatoes are a food and are not a substitute for medical treatment.
How to Choose Sun-Dried Tomatoes
Good sun-dried tomatoes are dark red to burgundy, pliable (not rock-hard), clean-smelling, and free of mold. Avoid products that are blackened, mold-spotted, or smell abnormal.
- The color should be dark red to burgundy
- The texture should be pliable, not rock-hard
- There should be no mold or spoiled odor
How to Store Sun-Dried Tomatoes
Store dry sun-dried tomatoes in a sealed container in a cool, dry place. Keep tomatoes stored in olive oil in the refrigerator and make sure they remain covered with oil to prevent spoilage; use a clean spoon.
Using Sun-Dried Tomatoes in the Kitchen
Sun-dried tomatoes are most often used in pasta sauces, salads, pizza, meze, and bread fillings; they are also chopped and added to meatball mixtures and sauces for umami. Soften dry tomatoes first in warm water or oil to improve their texture.
How to Make Sun-Dried Tomatoes at Home
Slice the tomatoes, lightly salt them, and dry them in a sunny, well-ventilated place or in a very low-temperature oven until they lose their moisture; then store them dry or place them in seasoned olive oil. Tomatoes that have not dried completely may spoil faster in oil.
Frequently Asked Questions
Why are sun-dried tomatoes so flavorful?
As they lose water, the tomatoes’ sugars, acids, and natural umami become concentrated; this gives even a small amount a strong flavor.
How do you soften dried tomatoes?
Before use, soften dried varieties by soaking them for a while in warm water, warm vinegar water, or olive oil; this makes their texture chewy.
How do you store tomatoes in oil?
The tomatoes should be completely covered with olive oil and kept in the refrigerator; use a clean spoon and keep the surface covered with oil for safe storage.