Can you eat sun dried tomatoes straight from the jar?

If you want to use sun dried tomatoes for cooking, you have to make sure to rehydrate them. So oil-packed dried tomatoes can be used directly, however regular dried ones have to be soaked first. When it comes to eating them as is, both are edible, it is simply a matter of preference. Dried tomatoes can be very chewy and many people prefer their oil counterparts.

Should you cook sun dried tomatoes?

You do not have to cook sun dried tomatoes. This recipe is the perfect example of how they can be used raw to create a delicious uncooked sauce.

How do you store sundried tomatoes long-term?

Sun dried tomatoes do freeze well and will keep for several months. Simply freeze them inside their original vacuum-packed bag, or place them inside a freezer zip lock bag. Make sure all of the air has been squeezed out. Then you can place them in the freezer until you’re ready to use them again.

How are sun dried tomatoes made?

Making them is extremely easy, but it does take some time. We prefer cutting out cherry or baby tomatoes into halves or quarters. Then you can choose to salt them or leave them as is. Place the tomatoes in a single layer on a tray and place them in direct sunlight. All you have to do now is wait for a couple of days until they are fully dried. Alternatively, you can dry these in an oven on low heat, however then you wouldn't really call it "sun dried" tomatoes.

How do you soften sun-dried tomatoes?

You can soak your regular dried tomatoes in any type of liquid. We used hot water to prevent any flavor changes, however, for different recipes you can use different liquids. Wine, stock, and juice are great and flavorful options. Warm liquids will make the process much quicker, but if you have time you can leave it in the refrigerator overnight.

Sun Dried Tomato Sauce

Sun-Dried Tomato Sauce

Spicy sun-dried tomato dip in a white bowl

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An amazing sauce made with sun-dried tomatoes, garlic and spices. Use it in sandwiches, salads or in pasta recipes.

Author: Zerrin & Yusuf
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4
Category: Side Dish
Method: Mixing
Cuisine: Turkish
Diet: Vegetarian

Ingredients

10 sun dried tomatoes (100g)
2 cloves garlic
1 tbsp vinegar
1 teaspoon pomegranate molasses
3 tablespoon olive oil
1 tablespoon tomato paste
A pinch of salt
1 teaspoon paprika
1 teaspoon thyme or oregano

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Instructions

Soak dried tomatoes in hot water for 10-15 minutes. This will help soften the dried tomatoes.
Chop the tomatoes well and transfer into a mixing bowl.
Mash the garlic and add that in the bowl.
Add in all the remaining ingredients and mix well.
Either serve it as an appetizer or keep it in an airtight container or a jar in the refrigerator for up to 2 weeks.

Notes

You don’t need to soak the dried tomatoes if you are using sun dried tomatoes in oil in jars. They are already soft.
You can add cream cheese or Greek style yogurt in the mixture if you like. But then the storage time is shorter.
You can play with the spices in it to your liking.

Nutrition

Serving Size:
Calories: 218
Sugar: 4.1 g
Sodium: 84.6 mg
Fat: 21.5 g
Carbohydrates: 7.7 g
Protein: 2 g
Cholesterol: 0 mg

Find it online: https://www.giverecipe.com/sun-dried-tomato-sauce/