How Do I Cook With Sun-Dried Tomatoes?

Faith Durand
Faith DurandSenior Vice President of Content at AT Media
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning, The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
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updated May 2, 2019
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Q: My husband loves sun-dried tomatoes, so we bought some in Venice last year. But they’ve been languishing in our cupboard for months because we’re not really sure how to cook with them. Is there anything special we need to do before we eat them (e.g. soak them)? And can you recommend any recipes for using them?

Sent by Rachel

Editor: Rachel, if the tomatoes are dried and not packed in oil, then yes, we like to chop them and let them steep in hot water or wine, then drain them before using. But if they are packed in oil, then we use them straight (and a bit of the oil, too! It’s great for tossing with pasta).

Here are a few recipes we love:

• Recipe: Creamy Braised Cauliflower with Sun-Dried Tomatoes
• Recipe: Orzo Salad with Rosemary Almonds and Sun-Dried Tomatoes
• Recipe: Double Corn Bread with Smoked Mozzarella and Sun-Dried Tomatoes

Readers, any tips or recommendations for Rachel?

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Related: Mercy’s Spicy Sun-Dried Tomato Pasta

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Baking
Cooking Methods
Ingredient
Rice & Grains
Tomatoes
Vegetables