California sun-dried tomatoes are the ultimate ingredient. Tomatoes are washed, sorted, cut & placed on redwood trays to dry naturally under the California sun. The result is a brilliant red, intensely flavored ingredient. Sixteen pounds of fresh tomatoes are used to produce one pound of sun-dried tomatoes! Imported or dehydrated tomatoes cannot deliver the exceptional flavor perfected under the California sun.

Not sure of how to use the sun-dried tomatoes? Check out Basics of Sun-Dried Tomatoes for some great ideas!

A bit of tomato trivia: In the beginning, tomatoes grew as wild, cherry-sized berries in the South American Andes, but the fruit, as we know it today, was developed in Mexico where it was known as tomatil & traveled to Europe by boat with the returning conquistadors.

Upon arrival in Italy, the heart-shaped tomato was considered an aphrodisiac; thus tomato, in Italian ("poma amoris"), means "love apple". Before modern canning methods were available, Italians dried tomatoes on their tile roofs for use in winter. Nowadays, sun-dried tomatoes ("pomodori secchi" in Italian) are not as popular in Italy as they are in the U.S. where they have quickly become a favorite of home cooks.

Product Basics:

• 6.8 oz. of sun-dried tomatoes (approx. 2 cups) packaged in a plastic spice jar.
• Approximately 3/8" x 1/4" cube - a perfect ingredient for a tastier sauce, dressing or topping.
• To rehydrate, soak the sun-dried tomatoes in water or your own "good" oil.
• Keep in a tightly covered container, in a cool dark place.

Why foodies love Sun-Dried Tomatoes:

• A must-have for every gourmet kitchen.
• Use in pasta salads, sandwich spreads, vegetable dips, salad dressings, rice, or as an extra topping on pizza.
• Blend with olives, garlic & balsamic vinegar to make a spicy spread for grilled vegetable sandwiches.