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Sun-dried tomatoes are a little burst of summer, packed with intense, tangy sweetness and a chewy texture that adds depth to countless dishes. Whether tossed in pasta or blended into a pesto, they’re a versatile ingredient that elevates flavors year-round.
I prefer dry-packed sun-dried tomatoes because they have a more intense flavor. In my experience, oil-packed tomatoes can still be tough and leathery, even though they’re stored in oil. Rehydrating dry-packed tomatoes is an easy process and ensures the best texture and taste.
When You Need to Reconstitute Dried Tomatoes
- Stored in Oil: Tomatoes packed in oil are said to be soft and ready to use. Simply drain them, pat them dry if needed, and chop or slice for your dish. No reconstitution is required! Or so “they” say. In my experience, sun-dried tomatoes packed in oil can still be tough and chewy. I have found that they are harder to reconstitute because of the oil.
- Dry-Packed: Dry sun-dried tomatoes are chewy and tough. To enjoy their full flavor and make them easier to use, you’ll need to reconstitute them. This is an easy process that takes about 30 minutes.
Easiest Way to Rehydrate Dry Tomatoes
***Caution – This method involves heating the rehydrating liquid to boiling. Be careful to avoid burning yourself.***
- Place the dried tomatoes in a medium-sized saucepan.
- Add enough water (see “Flavor Suggestions” below) to cover the tomatoes.
- Turn the heat to medium-high, when the water begins to boil, turn the heat off.
- Let the tomatoes soak for 25-30 minutes until they’re plump and tender.
- Drain and pat them dry before using.
Flavor Suggestions for Your Sun-Dried Tomatoes
- To provide additional flavor, try vegetable broth or wine as the rehydrating liquid instead of water.
- Add a pinch of salt, a splash of vinegar, crushed garlic, or a sprig of rosemary to the soaking liquid for even more depth.
How to Use Sun-Dried Tomatoes
Once reconstituted, sun-dried tomatoes become wonderfully pliable and flavorful. Here are some creative ways to use them:
- Pesto: Use as a pasta sauce or a sandwich spread. Mix the pesto with cream cheese, ricotta, or Greek yogurt to create a creamy, savory dip perfect for crackers, bread, or fresh veggies.
- Pasta Dishes: Chop and toss them into creamy Alfredo or olive oil-based pastas for a pop of tangy sweetness.
- Salads: Slice them thinly and mix them into a Mediterranean salad with cucumbers, olives, and feta cheese.
- Pizzas and Flatbreads: Layer reconstituted tomatoes onto your favorite dough alongside mozzarella and fresh basil.
- Sandwiches: Add them to a panini or wrap for an elevated touch.
- Sauces and Dips: Blend them into pesto or hummus for a unique twist.
Storage
- You can store the reconstituted tomatoes in the refrigerator in an airtight container for up to 3 days.
