A sun-dried tomato is a ripe tomato that has been dehydrated in the sun (or in a low-temperature oven/dehydrator) to remove most of its moisture, concentrating its flavor.
What they’re like
- Texture: Chewy to slightly leathery
- Flavor: Intensely sweet, tangy, and umami-rich
- Color: Deep red to dark burgundy
How they’re made
Traditionally, tomatoes are:
- Halved and lightly salted
- Laid out in the sun for several days
- Turned regularly until most moisture evaporates
Modern versions are often oven-dried or machine-dehydrated for consistency and food safety.
How they’re sold
- Dry-packed: Very firm; need soaking before use
- Oil-packed: Stored in olive oil, often with herbs (ready to use)
Culinary uses
- Pasta (e.g., pesto with sun-dried tomatoes)
- Salads
- Sandwiches and wraps
- Pizza toppings
- Mixed into bread dough
- Added to sauces for depth of flavor
If you’d like, I can also give you a quick homemade method or a simple recipe using them.
