my fave thing to do with the oil packed ones is to toss with shells, goat cheese and spinach. Drizzle with olive oil and use a finishing salt-dinner of champions!

I've used them mixed with spinach and marscapone cheese as a sandwich spread, also as a filling in veggie egg rolls. They're good chopped up and tossed in any kind of slaw or pasta.

They're delicious in quesadillas with some greens sauteed in garlic! I also like to toss em in pasta with artichoke hearts, garlic, red pepper flakes and olive oil--and cheese, of course!

Giada had some great recipes. I make her (or a version of her) pesto pretty regularly. The sausage artichoke and sun dried tomato pasta is also yummy.

At first glance I thought that was an octopus.

I make a really yummy sundried tomato bread spread. It's great on paninis with some mozzarella cheese!
http://kitschncalamities.blogspot.com/2010/01/making-amends.html

I've been really wanting to try homemade boullion. You should try that too! :)

just this weekend I made a home made sun dried tomato cream cheese with adobo peppers for a bit of heat. So easy and delicious.

Pasta with clam sauce is my favorite way to use them:
Saute onions and garlic with olive oil in a pan, add the juice from a can of chopped clams (but don't add the clams yet), add dried tomatos and cook for a few min to let the tomatos absorb the clam liquid. Then add the chopped clams, a couple tablespoons of parm. cheese, parsley and a little pepper. Cook for a min. or two more, until the suace is a consitency that you like, and serve over linguine.
Measurements: I just throw in whatever amount looks right, but one can of snow's chopped clams works for 1-2 people, 2 cans for 3-4 people, etc.
I love this recipe becuase it's quick and easy, and none of the ingredients are very perishable, so I can make it even if it's been a while since I've been to the grocery store. Note, for this recipe, the dried tomatoes should not be soaked in anything first b/c you want them to absorb the clam juice when cooking.

In addition to the delicious suggestions above:
-sliced in slivers and put on pizza
-soaked in some water and thrown into the food processor with feta, herbs, and/or olives and served with crackers/bread
-thrown into Mediterranean stews: i.e. onion, garlic, garbanzos, fresh tomatoes, zucchini, eggplant, herbs, etc. and served on couscous

If they are dried I just throw them in the boiling water with my pasta and they cook up nicely. Especially good with pesto.

Take the chopped, soaked sun dried tomatoes and sautee with browned chicken, fresh spinach, diced red pepper and white wine (~1/2c). Cook some penne pasta, reserving ~2c of the pasta water.

Once the red pepper is tender, take off the heat and stir in the pasta and a package of tomato basil feta cheese. Add pasta water until it's silky and gorgeous - usually a cup will do it, but sometimes you'll need more.

Serve hot with freshly grated Parmesan.

YUM.

i love this recipe from saveur- subsitute the tomatoe paste w/ minced sundried tomatoes:

http://www.saveur.com/article/Recipes/Shrimp-with-Tomatoes-and-Feta-Garides-Saganaki

I chop up sun dried tomato and then gently saute it with sliced garlic and shallots (in the packing oil) to make a quick pasta sauce. Toss the pasta in the pan, add chopped parsley. Easy easy. The key is to dribble pasta water in the saute to stop the garlic from browning (you want it golden but not any darker) and hold a little pasta water back in case you need to keep everything loose.

http://www.flickr.com/photos/40964542@N08/5393800936/

I like to add sun dried tomato to my couscous salad. Fry an onion, some celery, red pepper and courgette in olive oil. Add chopped bacon or diced chicken breast and a little sweet chili sauce. Cook through and set aside. Mix one and a half cups couscous in a large bowl with same amount of boiling water and let sit for 5 mins. Stir in a good glug of olive oil, s&p, juice of a lemon, glug of soy sauce, a diced avocado, some lumps of feta, some diced cucumber and a few chopped, softened sun dried tomatoes. Toss well and then add the fried onion etc. Add S&P and more lemon juice to taste and you have a fab couscous salad. Yum. Serve warm or cold.

I just eat them raw, in salads or whatever. I'll also put them on pizzas (even just adding to a frozen pizza) or in pasta sauces. I've never soaked them or otherwise prepared them. Just chop and go. I love having them in the house but haven't been able to find them recently - I prefer the ones not jarred in oil. I like 'em dry! :)

I love feta and sun dried tomato angel hair pasta. There are recipes all over the web, but this is the one I found first: http://allrecipes.com//Recipe/angel-hair-with-feta-and-sun-dried-tomatoes/Detail.aspx

We usually switch basil or parsley in for the cilantro, but it's delicious no matter what you use.

Toss through pasta and risotto, use in bruschetta, put them on pizzas...

You're making me hungry thinking about sun dried tomatoes!!! I agree with pretty much everyone... pizza or pasta would be my first choice.