Sun-dried tomatoes are ripe tomatoes that lose most of their water content after spending a majority of their drying time in the sun. These tomatoes are usually pre-treated with sulfur dioxide or salt before being placed in the sun in order to improve colour and appearance.
What is special about sun-dried tomatoes?
Sun dried tomatoes are rich in vitamins, minerals, and antioxidants. They have a particularly high concentration of lycopene, a powerful antioxidant. There has been a lot of interest in lycopene’s potential benefits as an antioxidant. Some early research shows it may help protect your skin from the sun.
Are sun-dried tomatoes better than regular tomatoes?
Sundried Tomatoes
However, fresh tomatoes can deteriorate rapidly after they have been picked as they have a high level of water content. If the tomatoes are dried they retain their flavour and many of the antioxidants and vitamins, making sun-dried tomatoes a healthy option.
Are dried tomatoes the same as sun dried?
Essentially, yes. Both are dehydrated, just through different methods—one is left out in the sun and wind, and one is placed in a dehydrator. Both sap the water out of the tomato, leaving a more concentrated flavor.
Are sun-dried tomatoes just tomatoes?
Simply dehydrated slices of vine-ripened tomatoes, the drying process intensifies and preserves the rich tomato flavor. Sun-dried tomatoes enhance summer salads to hearty winter dishes. Eating sun-dried tomatoes out of hand is not recommended as their sticky texture adheres to teeth.
Why are sun-dried tomatoes so expensive?
Because of the labor required to prepare them and the cost of the oil they are packed in, sun-dried tomatoes are expensive, especially if packed in extra virgin olive oil or in fancy jars. They cost about $13 a pound in bulk and $10 for a 7-ounce jar.
How do Italians eat sun-dried tomatoes?
In Italy, sun-dried tomatoes are eaten as part of an antipasto or on toasted bread. They are also perfect in pasta sauces, salads, and on pizzas. I like to use them whole or sliced, and sometimes I purée them.
Can you eat sun-dried tomatoes raw?
They also have a chewier texture, so hydrating the regular ones before using them is important if you’re not planning to cook them in any liquid, like for a salad. Oil-packed sun-dried tomatoes can be used straight from the jar, and the flavorful oil is a great base for salad dressings!
Do you refrigerate sun-dried tomatoes?
Unopened packages of commercially dried tomatoes will be fine without refrigeration for six to nine months, but you should refrigerate or freeze them after opening. Once they’ve been opened, try to use them within a couple of weeks.
Can you eat too many sun-dried tomatoes?
As is often repeated by our elders, “Too much of anything is bad”, tomatoes can have dangerous effects on your health when eaten in excess. From digestive troubles to diarrhoea, kidney problems and even body aches, excessive consumption of tomatoes can cause some serious harm to your body.
Do dehydrated tomatoes taste the same as sun-dried tomatoes?
Dehydrated tomatoes have a moisture content below 7 percent, a less sharp taste and lighten slightly in color after 12 to 15 months of storage. The making of sun dried tomatoes is different. Ripened tomatoes are first washed, halved and then usually put through a water bath containing sulfur dioxide.
How long do you soak sun-dried tomatoes?
Unless you buy your sun-dried tomatoes packed in oil, they will need to be rehydrated with liquid. A rule of thumb is to cover sun-dried tomatoes with warm water and soak for two hours at room temperature.
How long do sun-dried tomatoes last?
Their shelf life is anywhere from 1-2 years if unopened. If the packet is closed, it can be stored in a cool, dark place. But, once opened, they have about 2-3 weeks before going rancid.
Are store bought sun-dried tomatoes actually sun dried?
Sun-dried tomatoes are tomatoes that have been dehydrated by being placed in the sun, a dehydrator, or an oven. When they’re dried, tomatoes shrink up, losing 90% of their weight from the loss of their water content.
Why are they called sun-dried tomatoes?
Sun-dried tomatoes are ripe tomatoes that lose most of their water content after spending a majority of their drying time in the sun. These tomatoes are usually pre-treated with sulfur dioxide or salt before being placed in the sun in order to improve quality.
Can I eat sun-dried tomatoes everyday?
Yes! Sun-dried tomatoes can be part of a healthy diet. They’re high in vitamin C, potassium, and other important nutrients. Depending on the brand, though, they may be a high sodium food.
What is a replacement for sun-dried tomatoes?
Substitute For Sun-Dried Tomatoes
Use canned plum tomatoes or Italian San Marzanos. OR – Use 4-6 fresh plum tomatoes, seeded and chopped. Again, this will yield a thinner sauce but the plum tomatoes will be meatier. OR – Per 3-5 sun-dried tomatoes needed use 1 tablespoon tomato paste.
What can you do with sun-dried tomatoes not in oil?
Using Dry-Packed Tomatoes
This is a pretty simple process: Just let them soak in warm water for 30 minutes until soft and pliable, drain (reserve the liquid to add flavor to stocks and sauces), pat dry, and use as directed in your recipe. You can also use wine, broth, or other cooking liquids to reconstitute.
Can I use cherry tomatoes instead of sun-dried tomatoes?
If you want to substitute fresh tomatoes for sun-dried tomatoes, note that fresh tomatoes have a milder flavor. This ingredient suits you if you dislike the taste or texture of sun-dried tomatoes. Otherwise, you can just add some lemon juice to improve the acidity and flavor of your dish.
What can I do with a jar of sundried tomatoes?
Sundried tomatoes can be used in salads, pastas and countless other dishes where you desire a punch of intense tomato flavour. A nice idea is to chop them up and use as an extra topping for traditional Caprese salad (aka tomato mozzarella salad). The flavour of sundried tomatoes is intense so don’t go overboard.
How do you rehydrate sun-dried tomatoes fast?
Place 1/2 cup tomatoes in heatproof bowl, cover with 1 cup broth or 1/2 teaspoon salt dissolved in 1 cup warm water, then cover with plate and microwave for 2 minutes. Let sit until skin side of tomato can be pierced easily with fork, 5 to 10 minutes. Drain and blot well with paper towels.