Sundried tomatoes aren't actually sun dried, contrary to its name. They are generally dried in the oven, and are often tastier than actual tomatoes dried in the sun.

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.

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.

They're a great source of vitamin C, vitamin K, lycopene, niacin, fiber, riboflavin, and antioxidants. Like fresh tomatoes, sun-dried tomatoes are used in so many recipes, adding a gluten-free additive to give a meal taste and texture.

Sun dried tomatoes have most of their moisture removed through a days-long drying process. This makes their skin thicker, which helps to stop bacteria and microorganisms from spoiling the fruit. The drying also slows down the natural enzymes that make fruit turn mushy.

Besides extending their shelf-life, sun-drying tomatoes also concentrates their flavor, making them even more delicious.

Nutritional Profile

Sun dried tomatoes are an excellent source of lycopene, which may help reduce the risk of some health conditions like certain cancers and age-related macular degeneration.

Sun dried tomatoes are also a good source of:

• Vitamin C
• Vitamin K
• Niacin
• Manganese
• Potassium
• Copper

Nutrients per serving

Every 100 grams of sun dried tomatoes contains approximately:

• Calories: 258
• Protein: 14 grams
• Fat: 3 grams
• Carbohydrates: 56 grams
• Fiber: 12 grams
• Sugar: 38 grams

Portion Sizes

It's important to remember that the nutrients in sun dried tomatoes are concentrated by the drying process. This means there are more calories and more sugar per gram in sun dried tomatoes than there are in fresh tomatoes.

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.

How to Store and Use Sun Dried Tomatoes

They can be packed in small zip-lock plastic bags or airtight plastic containers or glass jars, and refrigerated. Stored in the refrigerator or freezer they keep fresh for six to nine months.

One of the best things about sun dried tomatoes is how many foods they pair well with. Pasta, sandwiches, dips/spreads, and pizza all benefit immensely from their chewy, slightly sweet, and tangy qualities.

Many recipes recommend rehydrating sun dried tomatoes prior to cooking. Sun dried tomatoes can be rehydrated by simply letting them sit in warm water for roughly two hours in a covered dish. If you’re in a time crunch, you can instead douse them in boiling water, then let them sit in that water for about 5 minutes.

Here are a few easy ideas for cooking with sun dried tomatoes:

• On a pizza, paired with basil and thyme
• Blended with cheese, garlic, and pumpkin seeds to create a vegetable dip
• Simmered in vegetable broth with olives to make a delicious pasta sauce

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