Sundried tomatoes originate from the mediterranean. They were harvested and dried on rooftops, then preserved in oil so that they could be used throughout the year. The drying process brings out a beautiful intense, sweet and tart flavour in the tomatoes.
Cooking with Sundried Tomatoes
Sundried tomatoes are pretty versatile, they can be added to a soup, stew, pasta sauce, or in salads, on a pizza, or eaten straight from the pack just as they are. For those of you who don’t like to eat tomatoes, try these – they don’t taste like tomatoes at all!
For a delicious and quick meal simply toss some sun-dried tomatoes, garlic, mushrooms, and basil over some fettuccine pasta. Or if you prefer to make a sauce for your pasta instead, just blitz some sun-dried tomatoes with olive oil, garlic, parmesan, fresh basil, and seasoning. Both are sure to be a big hit with the family.
If you want to use sun dried tomatoes in place of tomatoes in cooking, then just rehydrate them by rinsing under running water to get rid of any excess salt (used to preserve them), pop them in a pan with just enough water to cover and bring to a boil. Turn off the heat and let them sit until they are cool and fully rehydrated. Drain and pat dry.
Sundried Tomato Halves - Organic
Ingredients: Sundried Tomatoes, Sea Salt
For allergens see ingredients in bold.
Due to the way our food is stored and packaged, this product may contain traces of other allergens due to cross-contamination.