Sun-Dried Tomato Fettuccine Recipe (2024)

FAQs

How to cook with dry sundried tomatoes? ›

The oil-packed ones just need to be drained. My current favorite way to use sun-dried tomatoes is in risotto. Slice them thin and add them with the rice—you can even use the hydrating liquid as part of your cooking liquid if you used dry-packed ones.

Soak if: They're dry-packed: Dry-packed tomatoes are the most concentrated in flavor but also the toughest. Soaking them in water, broth, or even wine for 20-30 minutes plumps them up and makes them easier to chop or eat.

If you purchase dry-packed tomatoes, they will need to be rehydrated before use. Here's how to do it. In a medium, microwave-safe bowl, stir the salt into the water until dissolved. Add the tomatoes, cover the bowl with a plate or plastic wrap, and microwave for 2 minutes, until the tomatoes are plumped.

Strictly, No. Sun-dried tomatoes are a type of dehydrated tomato that has been dried by slicing it in half and leaving it to dehydrate in the open. Specific varieties are used for this. Dehydrated tomatoes will have been dried in a factory, with hot air blown over them, or in a low temperature oven.

There are so many delicious ways to cook with sun-dried tomatoes! I especially love adding them to salads, soups, pastas, pizzas, frittatas, sandwiches, biscuits, pestos and more.

Heat a skillet over medium heat. Use a little bit of the oil from the sun-dried tomatoes to sauté them for 1-2 minutes. Add garlic and sauté 30 seconds more.

And because they are already softened, oil-packed sun-dried tomatoes don't require any preparation before use. Depending upon the recipe, you may want to drain them of their excess oil or cut them into smaller pieces.

The flavor of sun-dried tomatoes is quite intense, concentrated, and slightly salty, so a little goes a long way. Many people, especially children, enjoy eating sun-dried tomatoes as a snack out of hand.

Dry-packed tomatoes have a texture similar to dried fruit and are sold in packages or in the bulk bins. Oil-packed tomatoes are dried in the same way as the dry-packed tomatoes, but after drying the tomatoes are submerged in oil and sometimes flavorings like herbs and garlic.

Should you refrigerate sun-dried tomatoes after opening? ›

Bella Sun Luci Sun dried Tomatoes in Oil

To maximize the shelf life of your product we encourage customers to store all Bella Sun Luci sundried tomato products, once opened in a refrigerator. Our recommendation is to use the tomatoes within six months after opening, add olive oil as needed to keep tomatoes covered.

Many store-bought sun dried tomatoes are also treated with salt prior to drying, giving them a higher sodium content. Keeping your intake to 100 grams or less per day will prevent you from taking in too much sugar and salt, while keeping your calorie intake low as well.

Incorporating sun dried tomatoes into any meal is a smart way to stay healthy! These little gems are packed with nutrients and anti-oxidants (including lycopene) that are event believed to decrease the risk of certain cancers, neutralize free radicals and decrease inflammation.

Softening sun-dried tomatoes as well as any dried fruit, is very easy. I like to heat water in a small pot–not to boiling. Then I soak the sun-dried tomatoes for about 20 minutes. After that I dry them off with a paper towel and pick over them to remove any damaged parts or big stem areas.

They can be used as a topping for pizzas, added to salads for an extra burst of flavor, or incorporated into pasta dishes and sauces. They also pair well with grilled vegetables or can be blended into a delicious sun-dried tomato pesto. The possibilities are endless, so feel free to get creative!

To rehydrate your dried tomatoes, let them soak in boiling water for 10-15 minutes until they become soft and pliable. But they can also be naturally incorporated into a lot of meals as well. Soups, stews, sauces, braises, or anything else that will be heated in a liquid. Chop them up and use them to top salads.