Sundried tomatoes are great to have on hand because they practically last forever. Easily found at any supermarket, they provide a concentrated tomato flavour that is the perfect blend of sweet and savoury.
Sundried tomatoes are sold dry-packed or in oil. Both are equally delicious but require specific ways of handling. Let's examine how to use sundried tomatoes to make a wide variety of flavourful dishes.
How sundried tomatoes are made
The process of sun-drying tomatoes originated as a way to preserve the fruit for longer periods of time, since salting and drying slow the action of decomposition. Italians dried their tomatoes on ceramic rooftop terraces to have precious nutrients during winter months.
Sun-dried tomatoes are made from tomatoes that have first ripened on the vine. They are then cut in half, placed on a raised screen, and set in the sun to dry. At this stage, they are often treated with salt. The tomatoes must be brought in at night and protected from insects, and the drying process is complete when they have lost around 90% of their weight from evaporation, leaving behind the concentrated tomato flavour and nutrients. The process usually takes one to two weeks, depending on the weather.
Tomatoes can only truly be sundried in arid, sunny climates like that of the Mediterranean. However, similar products can be achieved through oven drying or by using a dehydrator.
Rehydrating Sundried Tomatoes Dry-packed
Before cooking with sundried tomatoes one must first rehydrate these Mediterranean jewels. How to rehydrate sun dried tomatoes? Begin by rinsing them under running water to get rid of any excess salt that may have been used to preserve them.
Then put the sundried tomatoes in a pot with just enough water to cover. Cook on high until they come to a boil then turn off the heat. Let steep until they are cool and fully rehydrated. Drain and pat dry.
If you are short on time this process may be accomplished using a microwave.
