Cooking With Sun-Dried Tomatoes: How to Choose, Rehydrate, and Use Them
Sun-dried tomatoes deliver concentrated tomato flavor in a small package. Drying removes much of the fruit’s water, intensifying sweetness, acidity and savory character and giving the tomatoes a chewy texture that works in sauces, eggs, pasta, chicken dishes, appetizers and spreads.
The first decision is whether to buy dry-packed or oil-packed tomatoes. Both are useful, but they behave differently in the kitchen.
Dry-Packed vs. Oil-Packed Sun-Dried Tomatoes
Dry-packed sun-dried tomatoes are sold without oil and have a firm, chewy texture similar to dried fruit. Some products contain sulfites to help preserve color, while others do not, so check the ingredient label if that matters to you.
Oil-packed tomatoes are softer and ready to chop or use directly from the jar. They may be packed with herbs, garlic or other seasonings, so their flavor can vary from brand to brand.
How to Rehydrate Dry Sun-Dried Tomatoes
If dry-packed tomatoes are too firm for the dish you are making, cover them with hot or very warm water and let them soften until pliable, then drain and pat them dry. Broth or another flavorful liquid can also be used when its flavor fits the recipe.
You do not always need to rehydrate them. Finely chopped dry-packed tomatoes can soften directly in soups, braises and sauces that contain enough liquid.
Using the Oil From the Jar
The seasoned oil from a jar of sun-dried tomatoes can be useful in vinaigrettes, marinades or for sautéing aromatics, provided you like its flavor. Taste it first because salt, herbs and garlic in the packing oil can affect the seasoning of the finished dish.
Sun-Dried Tomatoes With Chicken
Chicken is mild enough to let the concentrated tomato flavor stand out. Cream, Parmesan, spinach, garlic and herbs are natural partners because the tomato’s acidity and intensity cut through richer ingredients.
They also work as part of a filling. Try Stuffed Chicken Breasts With Sun-Dried Tomatoes & Goat Cheese.
Sun-Dried Tomatoes in Pasta and Gnocchi
Chop the tomatoes into smaller pieces so their concentrated flavor is distributed throughout the dish. In creamy sauces, add them early enough to soften slightly and season the sauce, but taste before adding extra salt.
Using Sun-Dried Tomatoes With Eggs
Eggs benefit from ingredients with concentrated flavor, which makes sun-dried tomatoes useful in omelets, frittatas and stratas. Chop them fairly small so you get tomato in several bites rather than one intensely flavored piece.
Salsas, Spreads, and Condiments
Because their flavor is already concentrated, sun-dried tomatoes can give a salsa or spread depth without adding much water. Balance them with fresh herbs, acid and enough oil or other moisture to loosen the texture.
How to Store Sun-Dried Tomatoes
Storage depends on how the tomatoes are packaged. Keep unopened products according to the manufacturer’s directions. After opening oil-packed tomatoes, follow the jar’s refrigeration and use-by instructions. Keep dry-packed tomatoes tightly sealed and follow their package guidance for storage after opening.
Frequently Asked Questions
Do dry sun-dried tomatoes always need soaking?
No. Rehydrate them when you need a softer texture. In a moist soup or sauce, finely chopped dry-packed tomatoes may soften during cooking.
Can I substitute oil-packed for dry-packed?
Usually, but account for the difference in moisture, texture and seasoning. Drain oil-packed tomatoes when excess oil would interfere with the recipe.
Why do sun-dried tomatoes taste salty?
Salt may be used during processing, and drying concentrates the tomato’s flavors. Taste the tomatoes and the finished dish before adding much additional salt.
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