Cooking with Sun-Dried Tomatoes

How to use jarred sun-dried tomatoes — in pasta, pesto, antipasti and more — plus how to handle oil-packed vs dry.

Concentrated tomato flavour

Sun-dried tomatoes are ripe tomatoes dried until chewy and intense, then usually packed in oil. They deliver a sweet-tart, umami punch that fresh tomatoes can't — and a little goes a long way.

Ways to use them

• Pasta: chopped into garlic-and-oil or cream sauces
• Pesto: blended with nuts, garlic, oil and parmesan
• Antipasti: on a board with cheese and olives
• Sandwiches and wraps: sliced for a savoury hit
• Breads and frittatas: folded into the batter

How to use oil-packed, step by step

• Lift them from the oil and pat off the excess
• Slice or chop to the size you want
• Add early to sauces to soften and infuse
• Use the flavoured oil for sautéing or dressings
• Refrigerate the jar after opening

Oil-packed vs dry

Oil-packed sun-dried tomatoes are soft and ready to use — just drain and chop. Dry-packed ones need rehydrating: soak in warm water or broth for 20–30 minutes until pliable, then use. Oil-packed are the convenient default; dry are handy for long storage.

Tips

• A few go a long way — they're intense
• Save the oil; it's full of tomato flavour
• Pair with capers, olives and basil
• Blend into a quick pesto when you're short on fresh herbs

Sun-dried tomatoes, made simple

A jar in the fridge means deep tomato flavour on demand, no cooking required. Unico sun-dried tomatoes come julienne-cut and whole.