Sun-Dried Tomatoes

Store in an airtight container or jar in a cool, dark pantry. Oil-packed varieties should be refrigerated after opening. Keep away from moisture and direct sunlight to prevent mold.

Rehydrate dry sun-dried tomatoes by soaking in warm water for 10–15 minutes before using, or add directly to soups and stews.

Oil-packed sun-dried tomatoes are ready to use straight from the jar and don't need rehydration.

Save the soaking liquid—it's flavorful and can be used in dressings, soups, or pasta water.

Chop finely and mix into cream cheese, mayo, or hummus for a quick dip.

Blend into marinara sauce for extra depth and sweetness.

Fresh basil, garlic, and olive oil

Mozzarella, feta, and goat cheese

Pine nuts, walnuts, and capers

Balsamic vinegar and red wine vinegar

Pasta, risotto, and grain bowls

Oversalting dishes—sun-dried tomatoes already have concentrated salt, especially oil-packed varieties.

Using boiling water to rehydrate; warm or room-temperature water works better and preserves delicate texture.

Forgetting to drain rehydrated tomatoes well, which can make dishes watery.