Sun-dried tomatoes are tomatoes preserved by drying in the sun or by controlled dehydration. Removing moisture concentrates their sweetness, acidity and savoury flavour. They are sold fully dried, semi-dried or packed in oil, and each format has a different moisture level and use in the kitchen.
Fully dried tomatoes may need rehydration in warm water or another suitable liquid before use. Oil-packed tomatoes are generally ready to use after draining, although the oil can be incorporated into dressings or sauces if handled and stored according to the product label. Follow the supplier’s storage instructions after opening.
Example: chop sun-dried tomatoes into pasta, focaccia, salads, tapenade or savoury tarts.
Chef’s tip: account for their concentrated saltiness and sweetness when seasoning a dish.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
