Sun-dried tomatoes – what you need to know

Sun-dried tomatoes are a popular Sicilian preserve, simple to prepare and very tasty to eat. In the past they originated from the need to preserve the abundant garden produce for the winter.

Their production consists of drying the tomatoes in the sun for at least three days or with a drier (for those who have one) and enclosing them in convenient glass jars with oil. Nutritionally, they are able to have an accelerating effect on metabolism due to their protein intake and phosphorus, which improves digestion and balances the assimilation of sugars and fats.

How to use sun-dried tomatoes in cooking

Sun-dried tomatoes are very popular in aperitifs, along with cheese and cold cuts board. Among appetizers or in salads, in first courses or alongside meat and fish main courses as side dishes. Being a product preserved in oil, it is not recommended to add additional salt or oil in recipes.

Did you know that sun-dried tomatoes are also great for a good vegetable broth?

Just put them together with the other herbs and vegetables and make a very normal broth. Or much loved is caprese. A mix of buffalo mozzarella, regular tomato, basil, sun-dried tomatoes and capers accompanied by salad or arugula if you prefer it.

If dried tomatoes are to be used in pasta dishes and you want to remove some of the preserving salt, it is advisable to soak them in water before using. For example, it will be possible to make a pesto of sun-dried tomatoes, a cold pasta or fillings with eggplant, capers and cheese.

Do you want a light version? Simple, bake them in an air fryer!

Season date tomatoes with oil, salt, oregano and sugar and cook them for half an hour in an air fryer. You can also use them to season pizzas and flatbreads. With this cooking method (oven or air fryer) you dry out and evaporate the water contained in the tomatoes, making them flavorful, fragrant and delicious.

If you want to taste sun-dried tomatoes and you are not in italy, order it on Vico Food Box.