Basics of Sun-Dried Tomatoes

History of the Sun-Dried Tomato: Before the availability of modern canning methods, Italians dried tomatoes on their tile roofs for use during the winter when fresh tomatoes were not a possibility. Nowadays, sun-dried tomatoes are not as popular in Italy as they are in the U.S. – their popularity has increased significantly during the last decades as they’ve become a pantry staple of home chefs.

How to Rehydrate Sun-Dried Tomatoes: Unless they are packed in oil, your sun-dried tomatoes need to be rehydrated before use. Once rehydrated, your sun-dried tomatoes should be used within several days. If you’ve packed them in oil, they should be used within 2 weeks.

Simply soak them in warm water for 30 to 40 minutes until they are soft and pliable (boiling water will speed up the process). Drain thoroughly and pat dry. Be sure to reserve the liquid to add flavor to your sauces and vegetable stocks.

Variations:

• Be creative – rehydrate your tomatoes in wine or a broth.
• Add these sun-dried delights directly to your soups and stews (no need to rehydrate). Add them during the last half hour of cooking – this usually provides an ample amount of time.
• Rehydrate with a mixture of vinegar and boiling water (equal parts). Let them soak for 5 to 10 minutes. Drain thoroughly then mix with a good olive oil seasoned with basil, thyme, oregano and/or minced or powdered garlic or garlic salt, Let them marinate for 24 hours in the refrigerator before using. Very good in salads and pasta dishes! NOTES:
  • Sun-dried tomatoes left in the jar should be completely covered with oil – this might require adding more oil as you use the tomatoes.
  • When you’re done with the tomatoes, don’t throw out the oil - it picks up flavor from the tomatoes and is great in salad dressings or for use in stir-frys.

• Sun-dried tomato and garlic spice rub
• Sun-dried tomato spicy jelly
• Chunky sun-dried tomato ketchup
• Bread rolled with a sun dried tomato pesto spread
• Spinach, feta, sun dried tomato, olive spread

• Sun-dried tomato cream cheese spread
• Giant olives stuffed with garlic sliver and sun dried tomato bit
• Popcorn, garlic butter and sun-dried tomato bits
• Sun-dried tomato, spinach quiche
• Feta, sun-dried tomato filo triangles
• Grilled pizza
• Sun-dried tomato spiral bread loaf topped with garlic bits
• Add sun-dried tomatoes to traditional hummus
• Marinated artichoke and sun-dried tomato spread

• Creamy sun-dried tomato soup
• Chunky sun-dried tomato pasta sauce
• Sun-dried tomato Alfredo sauce
• Double tomato salsa - fresh and sun-dried tomatoes

• Sun-dried tomato, chive, sour cream stuffed baked potato
• Sun-dried tomato mashed potatoes
• Savory rice with sun-dried tomato herb seasoning

• Sun-dried tomato chicken meatballs
• Baked halibut topped with sun-dried tomato Italian bread crumbs
• Spicy shrimp tossed with celery and sun-dried tomatoes
• Soufflé flavored with goat cheese and sun-dried tomato
• Greek flavored turkey burgers - feta, sun-dried tomatoes and red onion
• Creamy chive and sun-dried tomato baked grits
• Pasta with a trio of grilled peppers and chipotle seasoned sun-dried tomatoes
• Hot mayonnaise sun-dried tomato dip
• Spinach, parmesan, sun-dried tomato filo rolls
• Romano cheese, black pepper, sun-dried tomato "refrigerator dough" breadsticks
• Filo rolls filled with spinach, parmesan cheese and sun-dried tomatoes
• Summer zucchini fritatta with sun-dried tomatoes and parmesan cheese
• Eggplant slices stacked with dried tomato pesto, Jack and Parmesan cheese
• Seared steaks topped with goat cheese and sun-dried tomato butter