How to eat sun-dried tomatoes
Sun-dried tomatoes can be preserved in two different ways: in salt or in oil.
- Sun-dried tomatoes in salt: In the former case, it is a good idea to remove any excess salt before using them. In this way, they are also more digestible. In order to do this, just boil the sun-dried tomatoes for 1-2 minutes in unsalted water and then rinse them under the tap. Repeat according to taste.
- Sun-dried tomatoes in oil: sun-dried tomatoes in oil, on the other hand, can be eaten just as they are: After having been steeped in warm water and vinegar in order to make them softer and remove any excess salt, these dried tomatoes are then placed inside jars with oil. They are therefore more hydrated than sun-dried tomatoes preserved in salt and ready to be used immediately. Sun-dried tomatoes in oil can therefore be added directly to your recipes.
How to use sun-dried tomatoes: some recipes
Thanks to their strong flavor, sun-dried tomatoes in oil are really useful in the kitchen: in fact, they can immediately add flavor and enrich even the simplest recipes. Have you tried our Sun-Dried Tomatoes?
You can use our Sun-Dried Tomatoes on sandwiches, flatbreads or savory crêpes (e.g. Crêpes with sun-dried tomatoes and brie) but also to add flavor to savory baked foods like focaccia, breadsticks or sun-dried tomato muffins.
They are also excellent blended together with herbs, garlic and almonds to make pâtés like our Cream of Sun-Dried Tomatoes, to be used as a condiment for pastas or risottos or as a spread on canapés and bruschetta.
Sun-dried tomatoes are rich in properties and benefits that not only add flavor to your recipes but also enable you to enrich your diet with important nutrients.
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