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Sun-dried tomatoes

Vegetables · Pickled & preserved

Sun-dried tomatoes

Tomato halves dried until chewy and intensely sweet-savoury, sold dry or packed in oil.

A kind of tomato

Photo: Andrew Deacon, via Wikimedia Commons (CC-BY-2.0)

What it is

Sun-dried tomatoes are ripe tomatoes, usually plum types, halved and dried in the sun or a dehydrator until leathery and dark red. They are sold dry (wrinkled and firm) or rehydrated and packed in oil with herbs. Their flavour is far more concentrated than fresh or canned tomatoes.

How it’s used

  • Chopped into pasta, salads and grain bowls
  • Blended into pesto, dips and spreads
  • Baked into breads and focaccia
  • Added to sauces and stews for depth

Characteristics

Taste
Intensely sweet, tangy and savoury.
Texture
Dry types are leathery; oil-packed are soft and chewy.
When cooked
Dry pieces need soaking in hot water before use unless cooked in liquid; the oil from jars is a flavourful cooking oil.
Sold as
dried
Cooking uses
Usually eaten raw, Commonly cooked, Suitable for baking

Storage

Pantry-stable. Keep dry ones airtight in a cool, dark place. Once opened, refrigerate oil-packed tomatoes, keeping them covered with oil.

Diet, allergens and safety

No major allergens in typical versions. May contain Sulphites — check the label.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Homemade garlic- or herb-in-oil preserves must be kept refrigerated and used quickly to avoid botulism risk.

Nutrition per 100 g

Energy
258 kcal
Protein
14.11 g
Carbohydrate
55.76 g
Fat
2.97 g
Fibre
12.3 g
Sugars
37.59 g

USDA FoodData Central: Tomatoes, sun-dried.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Tomato paste — In sauces, a spoonful gives similar depth but no chewy pieces.

Related ingredients

Recipes with sun-dried tomatoes

No recipe in the catalogue uses it yet.

More pickled & preserved