Sundried tomatoes are one of those ingredients that instantly evoke the flavors of the Mediterranean. Rich, tangy, and intensely concentrated in flavor, they bring depth to simple dishes and elevate complex ones.
But for many home cooks, there’s still some mystery around how exactly to prepare and cook with sundried tomatoes. Should you rehydrate them? Can you eat them straight from the jar? How do you store them, and what recipes do they work best in?
In this full-depth guide, we’ll cover everything you need to know about sundried tomatoes: from their origins, types, preparation methods, and storage, to creative ways you can incorporate them into your cooking. By the end, you’ll be ready to confidently use this pantry staple in pastas, breads, sauces, and beyond after rehydrating dried tomatoes.
What Are Sundried Tomatoes
Table of Contents
As the name suggests, sundried tomatoes are ripe tomatoes that have been dried in the sun until most of their water content evaporates.
The result is a concentrated, chewy, and deeply flavorful tomato with a tart-sweet taste. Traditionally, Mediterranean farmers would leave halved tomatoes to dry under the hot summer sun, often sprinkled with salt to aid preservation.
Today, many sundried tomatoes are dehydrated in ovens or with commercial drying methods, but the essence remains the same.
Because they lose around 80–90% of their water weight during drying, it takes about 8–14 pounds of fresh tomatoes to yield just 1 pound of sundried tomatoes. That explains their intense flavor and why they are often considered a premium ingredient.
Types of Sundried Tomatoes
Before you cook with sundried tomatoes, it’s important to know what kind you have:
Dry-Packed Sundried Tomatoes
Found in bags or loose at specialty stores.
They are leathery, chewy, and need rehydration before most uses.
Their flavor is pure and concentrated, with no added oil.
Oil-Packed Sundried Tomatoes
Sold in jars, often marinated with herbs, garlic, or vinegar.
Ready to eat straight from the jar.
Softer texture and slightly less tangy, since the oil mellows the flavor.
The oil itself becomes infused and is excellent for cooking or dressing.
How to Prepare Sundried Tomatoes
Follow these steps tp prepare sundred tomatoes.
Preparing Dry-Packed Sundried Tomatoes
If you buy dry-packed sundried tomatoes, they need rehydration to soften their texture and make them easier to chop or blend.
Steps to Rehydrate –
Place the dry tomatoes in a heatproof bowl.
Pour boiling water (or broth, or even wine for extra flavor) over them until they’re submerged.
Let sit for 20–30 minutes until they plump up.
Drain and pat dry with a clean kitchen towel or paper towel.
Chop, slice, or blend as needed.
Save the soaking liquid! It’s full of tomato essence and works beautifully in soups, risottos, or sauces.
Preparing Oil-Packed Sundried Tomatoes
Oil-packed tomatoes need almost no preparation—they’re ready to eat. Simply lift them out of the jar, chop or slice them, and add to your recipe. Don’t forget the oil they come in: drizzle it on salads, whisk it into vinaigrettes, or sauté vegetables with it.
Cooking with Sundried Tomatoes
There are countless ways to cook with sundried tomatoes. Their concentrated umami flavor means that even a small amount goes a long way. Here are several techniques and recipe ideas:
Sautéing
Chop sundried tomatoes and sauté them with garlic, onions, or other vegetables as a flavor base. This works especially well for pasta sauces or soups. Oil-packed tomatoes can go straight into the pan; rehydrated dry tomatoes should be patted dry before cooking.
Blending into Sauces
Rehydrated sundried tomatoes can be blended into a smooth paste with olive oil, herbs, and a little water or broth. This makes a robust spread for sandwiches, a quick pasta sauce, or a base for pizza.
Baking into Breads
Chopped sundried tomatoes add bursts of flavor to breads like focaccia, ciabatta, or sourdough. Fold them into the dough along with herbs such as rosemary or oregano for a Mediterranean twist.
Tossing into Salads
Oil-packed sundried tomatoes bring richness to salads, especially those with feta, olives, cucumbers, or fresh greens. They pair beautifully with vinaigrettes and add depth without needing much seasoning.
Infusing Oils and Butters
The oil from jarred sundried tomatoes can be used to drizzle over roasted vegetables, pasta, or fish. You can also blend sundried tomatoes into softened butter for a compound butter that’s excellent on grilled meats or warm bread.
Elevating Meat and Fish Dishes
Use sundried tomatoes in marinades or stuffings. For instance, mix them into a breadcrumb stuffing for chicken breasts, or add them to a salmon glaze for a tangy-sweet note.
Recipe Ideas with Sundried Tomatoes
Here are some specific dishes to inspire your cooking:
Sundried Tomato Pasta
Cook pasta until al dente.
Sauté garlic in olive oil, add chopped sundried tomatoes, and a splash of the soaking liquid or pasta water.
Toss pasta in the sauce, finish with fresh basil and grated parmesan.
Mediterranean Quinoa Salad
Combine cooked quinoa with chickpeas, cucumbers, red onion, kalamata olives, and sundried tomatoes.
Dress with lemon juice and olive oil.
Top with feta and fresh herbs.
Sundried Tomato Pesto (Pesto Rosso)
Blend rehydrated sundried tomatoes with garlic, pine nuts or walnuts, parmesan, and olive oil.
Use as a pasta sauce, sandwich spread, or dip.
Focaccia with Sundried Tomatoes
Knead chopped sundried tomatoes into focaccia dough.
Top with rosemary and sea salt before baking.
Serve warm as a side or snack.
Creamy Sundried Tomato Chicken
Sear chicken breasts until golden.
Make a sauce with garlic, onions, heavy cream, sundried tomatoes, and spinach.
Return chicken to the sauce and simmer until cooked through.
Serve with rice or pasta.
Nutritional Benefits of Sundried Tomatoes
Sundried tomatoes are not just delicious—they’re nutritious:
Rich in antioxidants: Especially lycopene, which supports heart health.
High in vitamins: Good source of vitamin C, vitamin K, and iron.
Fiber content: Helps with digestion and satiety.
Low in fat: Unless preserved in oil, they’re naturally low-fat.
One thing to note: sundried tomatoes are often salted during the drying process, so they can be high in sodium. If you’re monitoring salt intake, rinse or soak them before use.
Storing Sundried Tomatoes
Dry-Packed: Store in an airtight container in a cool, dark place. They keep for months. Once rehydrated, store leftovers in the fridge in a container with olive oil, and use within 1–2 weeks.
Oil-Packed: Keep in the refrigerator after opening. Always ensure the tomatoes are submerged in oil to prevent spoilage. Use within a few weeks after opening.
How to Make Your Own Oil-Packed Sundried Tomatoes
If you have dry-packed sundried tomatoes, you can prepare your own oil-packed version at home:
Rehydrate tomatoes in hot water until soft.
Drain and pat dry thoroughly.
Pack into a sterilized jar.
Add garlic, herbs (oregano, thyme, basil), chili flakes, or peppercorns for flavor.
Cover completely with high-quality olive oil.
Store in the refrigerator and use within 2 weeks.
This method of cooking tomatoes gives you both delicious tomatoes and an infused oil that’s perfect for cooking.
Tips for Cooking with Sundried Tomatoes
Balance flavors: Because sundried tomatoes are intense, use them in moderation and pair with mild or creamy ingredients like mozzarella, cream, or grains.
Chop finely: Small pieces distribute flavor more evenly across a dish.
Use the oil wisely: Don’t waste the infused oil—it’s liquid gold for cooking and dressing.
Experiment: Try them in scrambled eggs, grain bowls, soups, or even savory muffins.
Wrapping Up
Sundried tomatoes are much more than a garnish—they’re a versatile ingredient that can transform your cooking. Whether you’re tossing them into pasta, folding them into bread, blending them into sauces, or infusing oils, they bring a rich, tangy sweetness that few other ingredients can match.
Understanding the difference between dry-packed and oil-packed versions, how to prepare and store them, and how to balance their intensity in recipes ensures you’ll get the most out of them.
With a little creativity, sundried tomatoes can become a staple in your kitchen, offering Mediterranean sunshine in every bite.
Leave a Reply