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Sun-dried tomatoes

Also called dried tomatoes, semi-dried tomatoes

Sun-dried tomatoes are tomato flavour with the water taken out. A little goes a long way, especially when the packing oil is already seasoned.

94.5 g water 2 recipes here use it

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Oil-packed and dry sun-dried tomatoes in separate bowls
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The numbers

Nutrition per 100 g, dried tomato reference
NutrientAmount% RI
Calories 18 kcal —
Water 94.5 g —
Carbs 3.9 g —
Fibre 1.2 g 5%
Protein 0.9 g 2%
Vitamin C 13.7 mg 17%

Source: USDA FoodData Central, tomato reference used for comparison; packing oil and drying change the final label values · FDC ID 170457 · % RI against EU adult reference intakes.

Buying and keeping

What to look for at the shop, and how to make it last once it is home.

How to pick

  • Choose oil-packed tomatoes that are pliable, deeply red and free of a sour fermented smell.
  • For dry tomatoes, look for pieces that are leathery rather than brittle and dusty.
  • Check the salt and herbs in the jar before seasoning a recipe. Some are intensely salty.
  • Pick small pieces for sauces and larger whole pieces when you want the ingredient to remain visible.

How to store

  • Keep unopened jars in a cool cupboard and make sure the tomatoes stay beneath the oil after opening.
  • Refrigerate opened oil-packed tomatoes if the label says to, and use a clean fork each time.
  • Keep dry tomatoes sealed, cool and dry. Moisture makes them sticky and shortens their life.
  • Drain only what you need. The oil is useful in dressings and for frying garlic.

Best months

If you have none

Swaps that hold up, with what changes when you use them.

For pasta or beans Use roasted red peppers with a little tomato paste. You will get sweetness and colour but less concentrated tomato tang.
For a salad Use fresh cherry tomatoes and add olives or capers for the savoury note the dried fruit usually supplies.
For a spread Use tomato paste loosened with olive oil and lemon. It is smoother and stronger, so start with less.

Oil-packed and dry are two ingredients

Oil-packed sun-dried tomatoes are soft, salty and ready to slice. Dry tomatoes need soaking before they can be pleasant to chew, unless you are chopping them very finely into a long-cooked sauce. The choice affects more than texture. The oil in the jar can season the pan, while a dry tomato brings concentrated flavour without extra fat.

Dry fruit is also easier to portion because the flavour is not carried in oil. That can matter in a salad or bean dish where the rest of the ingredients are already rich.

Semi-dried tomatoes sit between the two. They are softer than dry fruit and often sold in oil, but they may contain more moisture and a sweeter taste. Read the label, then taste one. A recipe written for a mild semi-dried tomato may become too salty when made with a dark, heavily seasoned jar.

Hands slicing oil-packed sun-dried tomatoes on a wooden board
Drain first, then slice. The packing oil can go into the pan or dressing.

How to rehydrate dry tomatoes

Cover dry tomatoes with just-boiled water and leave them for fifteen to twenty minutes. They should bend when lifted, not turn mushy. Drain them well and pat dry before adding them to oil; trapped water makes the pan spit and dilutes the flavour.

Use wine, stock or vinegar for soaking only when the recipe needs that taste. Plain water gives you the most flexible result. Keep the soaking liquid if it smells good and is not gritty, then add a spoonful to a sauce for extra tomato depth.

Do not treat them like fresh tomatoes

Fresh tomatoes bring water and brightness. Sun-dried tomatoes bring salt, chew and a savoury sweetness. Add them early to beans or a tomato sauce when you want them to soften, or late to a salad when you want their texture to stay distinct.

They are especially good with white beans, kale and potatoes. I use them in the crispy lemon potatoes with white beans, where a few strips season the beans without requiring another sauce. They also work in the zucchini ribbon salad, but only when sliced thinly enough not to drag the ribbons down.

Using the jar oil

The oil can carry garlic, chilli and tomato flavour into a pan. Taste it first. If it is very salty or strongly herbed, use half jar oil and half plain olive oil. Never top up an old jar with fresh oil and assume it resets the storage clock. Once opened, follow the label and keep the tomatoes submerged.

Questions

Do sun-dried tomatoes need soaking?
Dry tomatoes usually do. Soak them in just-boiled water for fifteen to twenty minutes, then drain and pat dry. Oil-packed tomatoes are ready to use.
Can I eat sun-dried tomatoes straight from the jar?
Yes, if they are oil-packed and the label indicates they are ready to eat. Taste for salt before adding them to a dish.
How long do opened sun-dried tomatoes last?
Use the label guidance, keep oil-packed fruit submerged and refrigerated when required, and use a clean fork.
Can I replace fresh tomatoes with sun-dried tomatoes?
Not at the same quantity. They have much less water and much more concentrated salt and flavour. Use them as a seasoning ingredient.
What can I do with the oil?
Use it in a dressing or to fry garlic, as long as it smells fresh and the label allows it. Taste before adding more salt.

Recipes using sun-dried tomatoes

2 on the site so far.

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Guides about sun-dried tomatoes

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