While many supermarket versions of sun-dried tomatoes packed without oil (just bagged like these) are often too tough and leathery, the ones packed in oil are usually too slimy and slick. When we first saw these, we were struck by how juicy, tender and plump they appeared through the packaging. The texture is wonderful—not too dry straight from the bag, but also rehydrated nicely and stayed wonderfully chewy after sizzling in some oil as well as soaked up vinaigrette beautifully. They can also be eaten as-is, without the soaking. They have the same deep tomato flavor with a good kick of saltiness. Regardless of how they are prepped, the rich and super savory tomato flavor is undeniable. Slightly sweet, intensely savory and aromatic. These start out with a lovely plumpness, much more pliable and soft than most of the dusty old tomatoes you see hanging on shelves in the grocery store.
And they bring that same excellence to their naturally sun-dried tomatoes, made from nothing more than ripe Puglia-grown plum tomatoes and salt (which preserves them).
We test everything we sell. Here’s how we’d use this.
For best results, rehydrate and de-salt before using: The package suggests a 20 minute soak. They can also be quickly blanched in a water-vinegar solution—we suggest 3 minutes or more. This both rehydrates a little and balances salinity. Use roughly 2 tablespoons vinegar per cup of soaking water. You can add these tomatoes to pastas, soups, stews and even puree them into sauces or dips. They’re also wonderful in all kinds of salads—bean salads, grain salads and leafy salads alike. And when minced or pureed, they make wonderful additions to homemade salad dressings. We love these in our French Lentils with Sun-Dried Tomatoes and Blue Cheese for a hearty veggie-based dish, and also in our Spicy Roasted Cauliflower with Sun-Dried Tomatoes and Almonds.
For best results, rehydrate and de-salt before using: De Carlo recommends a 20-minute soak in hot water and vinegar (use roughly 2 tablespoons vinegar per cup of soaking water). We found that they can also be quickly blanched in a water-vinegar solution—we suggest 3 minutes or more.
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