Sun-dried tomatoes add an intense tomato flavor, sweet-and-sour depth, and strong umami to a dish; when tomatoes lose water, their sugars, acids, and flavor compounds become several times more concentrated. Dry-packed tomatoes are softened by soaking them in warm water, while oil-packed ones are used directly. Because sun-dried tomatoes are usually salted during drying, reduce the salt in the dish accordingly.
Most of a tomato is water, and drying removes nearly all of it. What remains is a concentrated version of everything that gives a tomato its flavor: sugar, fruit acids, and glutamate, which provides umami. That is why a small piece of sun-dried tomato leaves a stronger flavor than a whole fresh tomato. Its flavor differs from that of a fresh tomato: sweetness and acidity come together with a slightly caramel-like depth. Tomatoes dried in the sun also differ in color and intensity from those dried in the oven.
They are sold in two forms. Dry-packed tomatoes are firm and leathery; before using them, soften them by soaking in warm water for 20-30 minutes. If they are very firm, they soften more quickly in boiling water. Do not discard the soaking water; strain it and add it to soup, sauce, or rice-cooking water, because some of the tomatoes' flavor and salt has passed into it. Oil-packed sun-dried tomatoes are already soft and can be used straight from the jar; the oil can also be used in salads and sauces.
Tomatoes are usually sprinkled with salt during drying, and that salt remains in the product. Dry-packed tomatoes taste noticeably salty. So in a dish that includes sun-dried tomatoes, adjust the salt by tasting after adding the tomatoes. If the tomatoes taste too salty, you can reduce the saltiness by changing the soaking water once; however, some of the flavor also passes into the water each time you change it. Oil-packed tomatoes are usually less salty, but check the label anyway.
They have many uses. Finely chopped sun-dried tomatoes add bold flavor to pasta sauce, Turkish-style scrambled eggs, omelets, and alongside breakfast cheese. They can be mixed into bread and savory pastry dough, and added to olive-oil vegetable dishes and oven-baked meals. Blend sun-dried tomatoes with walnuts, garlic, and olive oil to make a thick spread, served at breakfast or on a meze platter. Because their flavor is strong, use them sparingly; when they dominate a dish, they overpower the other ingredients.
Storage depends on the product. Dry-packed tomatoes keep for months in a closed jar in a cool, dry place; they grow mold if they absorb moisture. Use soaked and softened tomatoes within two to three days, keeping them in the refrigerator. Tomatoes packed in oil at home must first be fully dried, with no moisture left; do not keep them at room temperature, and store them in the refrigerator. If garlic or fresh herbs have been added, use them within 4 days or freeze them. Refrigerate ready-made jarred tomatoes after opening, too, and keep the tomatoes submerged in oil.
A Note for Readers
This content is for informational purposes only and is not a substitute for medical advice. Consult your doctor before making any decision about your health.