Sun-Dried Tomato Pasta With Crispy Capers Recipe on Food52 (2024)

FAQs

Do you soak sundried tomatoes before cooking? ›

If you're using sun-dried tomatoes in a brothy dish like a soup, stew, or pasta sauce, you may not need to rehydrate sun–dried tomatoes; the hot liquid in the recipe should do the trick. But for other uses, rehydrating is the secret to unlocking the tangy-sweet, ultra-tomato-ey wonderfulness of sun-dried tomatoes.

A light sprinkle of salt tastes great but also helps extract the water from the tomato. You can also sprinkle your tomatoes with dried herbs or spices before dehydrating. Basil, oregano, garlic powder, pepper, or a combination will all taste great.

What's the difference between semi-dried tomatoes and sun-dried tomatoes? While sun-dried tomatoes are fully dried to remove all their water content, semi-dried tomatoes are withdrawn from the heat before they fully dry out – so they stay plump, supple and still a little juicy.

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.

Before using them, you should rehydrate dry-packed sun-dried tomatoes in salted liquid for about an hour. You can bring that time down to 10 minutes with a zap in the microwave, according to America's Test Kitchen.

Plum, oval or pear-shaped Italian, Roma or paste tomatoes are best for drying. A food dehydrator is the best options for drying tomatoes. Sun or air drying is not a viable option for Minnesota's high summer humidity levels.

Sun dried tomatoes have a higher bioavailability of lycopene than fresh or canned tomatoes. Sun dried tomatoes are packed with Vitamin C. While Vitamin C isn't a cure for the common cold, there is good evidence that it may help prevent serious complications caused by colds.

Antioxidant Powerhouse: Sun-dried tomatoes are a potent source of antioxidants that combat oxidative stress and reduce the risk of chronic diseases. Heart Health: Studies suggest that regular consumption of lycopene-rich foods like sun-dried tomatoes may lower LDL cholesterol levels and reduce blood pressure.

Using Dry-Packed Tomatoes

This is a pretty simple process: Just let them soak in warm water for 30 minutes until soft and pliable, drain (reserve the liquid to add flavor to stocks and sauces), pat dry, and use as directed in your recipe. You can also use wine, broth, or other cooking liquids to reconstitute.

Do sundried tomatoes go bad? ›

Sun-dried tomatoes can last for at least a year while preserved in oil. After opening, you should use your sun-dried tomatoes within a month.

Sun-dried tomatoes are nutritious, versatile, and flavorful. They also have a long shelf life, which makes them a perfect pantry staple. They're high in lycopene, vitamin C, provitamin A, and potassium — plus, they're a good source of fiber.

Because of the labor required to prepare them and the cost of the oil they are packed in, sun-dried tomatoes are expensive, especially if packed in extra virgin olive oil or in fancy jars. They cost about $13 a pound in bulk and $10 for a 7-ounce jar.

Canned tomatoes would make for a particularly good substitute in pizza sauce, pasta sauce, or tomato soup recipes that call for sun-dried tomatoes. Like bell peppers, canned tomatoes also tend to be cheaper than sun-dried tomatoes, so you shouldn't hesitate to grab a can or two the next time you go grocery shopping.

Dried tomatoes in oil can be used on pizza, pasta salads, appetizers, and Italian dishes. The oil can be used in vinaigrette dressing, or in a marinade sauce. It can also be used as a dip for French bread.

Use sun dried tomatoes to jazz up sauces, dips, appetizers, pastas, soups and more! And, be sure not to toss the oil that the tomatoes are stored in. It's great added to salad dressings, or use it to saute some onions, garlic or shallots, before adding them to recipes.

Toss with pasta, finish with some fresh basil and grated parm. I second the sun-dried tomato pesto -- it's great for potato salad too. Chop them up and add them to sausage and peppers, or roasted chicken and potatoes. Add to risotto.