Sun-Dried Tomato
Tomatoes sliced and dried in the sun or oven, concentrating their flavor and color. Stored dry or in olive oil; adds umami to pasta, salads and appetizers.
What Is Sun-Dried Tomato?
Sun-dried tomato is a product obtained by slicing ripe tomatoes (usually lightly salted) and drying them in the sun or at low heat in the oven. As the tomato loses its water, its taste, sugar and color become concentrated.
The result is a chewy tomato with a sweet-tangy taste and pronounced umami. It is stored dry or in olive oil (and spices); it is a beloved ingredient in Mediterranean cuisine.
Nutritional Values of Sun-Dried Tomato
Since its water has evaporated, sun-dried tomato is much more nutrient-dense per 100 grams than fresh tomato; it contains around 260 kcal of energy with high fiber, potassium and lycopene. If salted, its sodium can be high. Values are approximate.
How Should Sun-Dried Tomato Be Consumed?
Since sun-dried tomato has an intense taste, a small amount gives a dish a pronounced flavor; in salted or oil-stored varieties, it should be consumed in moderation considering sodium and fat.
This information is general; sun-dried tomato is a food, not a substitute for medical treatment.
How Is Sun-Dried Tomato Chosen?
Good sun-dried tomato is dark red-maroon in color, pliable (not rock-hard), smells clean and is mold-free. Darkened, mold-spotted or abnormally smelling products should not be preferred.
- Color should be dark red-maroon
- Texture should be pliable, not rock-hard
- No mold or off smell
How Is Sun-Dried Tomato Stored?
Dry sun-dried tomato is stored in a sealed container, in a cool and dry place. Those stored in olive oil are kept in the refrigerator, and keeping the tomatoes fully covered with oil prevents spoilage; a clean spoon should be used to take them out.
Using Sun-Dried Tomato in the Kitchen
Sun-dried tomato is used mostly in pasta sauces, salads, pizza, appetizers and inside bread; also chopped into meatball mixtures and sauces to add umami. Softening dry ones first in warm water or oil opens up their texture.
How Is Sun-Dried Tomato Made at Home?
Tomatoes are sliced, lightly salted, and dried in a sunny-airy place or at very low oven heat until they lose their water; they are then stored dry or placed in spiced olive oil. Tomatoes that are not fully dried can spoil faster in oil.
Frequently Asked Questions
Why is sun-dried tomato so flavorful?
With water loss, the tomato's sugar, acid and natural umami become concentrated; this gives a strong taste even in a small amount.
How is dried tomato softened?
Dry varieties are softened by soaking briefly in warm water, warm vinegar-water or olive oil before use; this makes the texture chewable.
How is tomato stored in oil?
The tomatoes should be fully covered with olive oil and kept in the refrigerator; taking them out with a clean spoon and keeping the surface covered with oil is important for safe storage.