Natural form

Dry-packed sun-dried tomatoes: deep red, leathery, and chewy straight from the bag.

Shows the most common retail form — dry-packed — so readers recognize what they are buying and how the dried state looks.

Produce

Sun-Dried Tomato

Chewy, intensely sweet-savory dried tomatoes packed dry or in oil.

Sun-dried tomatoes are ripe tomatoes dried until leathery, concentrating their sugars and umami into a deep, tangy intensity. Sold dry or packed in oil with herbs, they are chopped into pastas, salads, pestos, and breads, or rehydrated in warm water. A little adds bold tomato flavor where fresh would be too watery.

Sun-dried tomatoes are fresh tomatoes—traditionally Roma, plum, or San Marzano varieties—slowly dehydrated until most of their moisture is removed, leaving a chewy, intensely flavored product that keeps for months without refrigeration. The drying process concentrates sugars and natural glutamates, creating a profound umami depth that fresh tomatoes simply cannot match. This makes sun-dried tomatoes a secret weapon for building flavor in everything from simple weeknight pasta to complex braises.

The preservation technique dates to ancient Mediterranean cultures but was perfected in Southern Italy, particularly Calabria and Sicily, where the hot, dry climate allows tomatoes to dry on racks or exposed surfaces for several days. The result is a pantry staple that bridges seasons, bringing the concentrated essence of summer's ripest tomatoes into winter cooking. Whether purchased dry-packed or submerged in olive oil with herbs, sun-dried tomatoes behave very differently from fresh—they release their intensity slowly, integrate seamlessly into fat-based sauces, and require minimal additional cooking to bloom fully. The texture is distinctive: a leathery exterior that yields to a jammy interior, giving dishes both substance and bursts of concentrated flavor.

Measured in: g
Storage: Pantry

Types & varieties

Dry-Packed (No Oil)

Storage-friendly; requires rehydration before use; no added oil flavor; ideal for long-term pantry storage and control over seasoning

Oil-Packed in Olive Oil

Ready to use straight from the jar; imparts olive oil flavor to dishes; often contains basil, oregano, or garlic; significantly higher in fat and calories

Smoked Sun-Dried Tomatoes

Wood-smoked during drying; deeper, earthier flavor profile; popular in American and Australian cuisine and excellent with grilled meats

Halved vs. Chopped

Halved pieces retain texture better and make an attractive garnish; chopped versions distribute more evenly throughout sauces and salads

Tomato Bits/Pieces

Smaller fragments, often from broken halves; less expensive; excellent for sauces, dressings, and where uniform distribution matters

Choosing Between Dry-Packed and Oil-Packed

The choice depends on your cooking goals and timeline. Dry-packed tomatoes are the preference of serious cooks who want control—they require rehydration (typically 20–30 minutes in warm water, broth, or wine) but reward you with a cleaner tomato flavor and the ability to season dishes precisely. Oil-packed tomatoes are convenient and ready to use immediately, making them ideal for quick preparations like tapenade, sandwiches, or garnishes. However, the infused oil they come in can dominate milder dishes, and sodium content varies wildly between brands. Always taste before adding additional salt to any dish using oil-packed tomatoes.

Dry-packed: better flavor control, cleaner taste, longer shelf life unopened
Oil-packed: convenience, ready to use, infused with herbs but higher sodium
Commercial dry-packed with sulfur dioxide retain bright red color; sulfite-free versions darken to brownish-red—this is normal and doesn't affect flavor

Working with Dry-Packed Tomatoes

Rehydrating dry-packed tomatoes is straightforward but benefits from a few deliberate choices. Use warm—not hot—liquid, and resist the urge to rush the process. Cold liquid takes much longer and yields tougher tomatoes. Warm broth or wine infuses flavor directly into the tomatoes as they rehydrate. After 20–30 minutes, the tomatoes should be pliable but still retain some chew. The soaking liquid itself becomes a concentrated flavor base worth saving—it contains leached sugars, glutamates, and any seasoning from the soaking liquid. Strain and use it in dressings, sauces, or as a pasta cooking water substitute for remarkable depth.

Use warm liquid (water, broth, wine) for best rehydration in 20–30 minutes
Save the soaking liquid—it's highly flavorful and can replace pasta cooking water
Toast dry-packed tomatoes briefly in a dry skillet over medium heat to deepen their natural sweetness before rehydrating

Common uses

Pasta sauces—pesto rosso, puttanesca, and amatriciana benefit from their intense tomato depthPizza topping, either chopped or blended into sauce for concentrated tomato flavorGrain and legume salads—farro, quinoa, and lentil salads gain savory complexityTapenade and spreads, blended with olives, capers, and anchoviesFocaccia and bread doughs, folded into the dough or used as a toppingSandwiches and wraps, especially with cured meats, soft cheeses, and greensEgg dishes—omelets, frittatas, and shakshuka gain rich tomato backboneStuffing for roasted chicken or fish, adding concentrated flavor to proteinsSoup and stew thickener—contributes body and depth without excess liquidCharcuterie boards and appetizer platters as part of antipasto arrangementsHomemade mayonnaise and aioli enhancement for sandwiches and dipsRisotto and rice pilaf addition for built-in tomato flavor

Tips & pitfalls

Rehydrate dry-packed tomatoes in warm water, broth, or wine for 20–30 minutes to restore pliability and add flavor to the soaking liquid.
Save the soaking liquid—it is highly flavorful and can be used in dressings, sauces, or as a pasta cooking water substitute.
For oil-packed tomatoes, reserve the infused oil after use; it is excellent for sautéing vegetables, dressings, or drizzling over bread.
Chop sun-dried tomatoes before adding to dishes to distribute their intense flavor more evenly; whole pieces can overwhelm.
Adjust recipe salt when using oil-packed tomatoes—they contribute sodium and often have added salt in the oil.
If a recipe calls for fresh tomatoes and you substitute sun-dried, use about 1/4 to 1/3 the volume and account for the lack of liquid.
Commercial dry-packed versions with sulfur dioxide retain a bright red color; sulfite-free versions will darken to a brownish-red, which is normal and does not affect flavor.
Toast dry-packed tomatoes briefly in a dry skillet to deepen their sweetness before using.
Blend oil-packed tomatoes into a paste for a quick pizza sauce or sandwich spread.

Nutrition

258kcal

Energy

1079 kJ · per 100 g

Where the calories come from

Protein 18%Carbs 73%Fat 9%

Protein

14.1g

28% DV

Carbs

55.8g

20% DV

Fat

4% DV

Fiber

12.3g

44% DV

Sugars

37.6g

of which

Sodium

107mg

5% DV

Notable micronutrients

Potassium73% DV

Niacin (B3)57% DV

Iron51% DV

Magnesium46% DV

Vitamin C44% DV

Thiamin (B1)44% DV

Source · USDA FoodData Central · Tomatoes, sun-dried

View on FDC →

In the shops

Matched grocery products

Pear Tomatoes
1.14 kg · Mercadona
€2.62
Truss Tomatoes
550 g · Mercadona
€1.49
Black Tomatoes
1 kg · Mercadona
€2.60
Plum Tomato
130 g · Mercadona
€0.29
Pink Tomato
ud · Bonpreu
€1.07
Pink Tomato
340 g · Mercadona
€1.16

Good to know

Type: Preserved dried tomato (Solanum lycopersicum)
Origin: Mediterranean region; traditional method perfected in Southern Italy, particularly Calabria and Sicily
Primary Varieties Used: Roma, plum, and San Marzano—chosen for low moisture content and few seeds
Peak Season: Late summer when tomatoes are at ripest; available year-round in pantry or grocery
Typical Moisture Content: 15–25% (versus 90–95% in fresh tomatoes)
Shelf Life (Dry-Packed, Sealed): 12–18 months in a cool, dark pantry
Shelf Life (Oil-Packed, Opened): Refrigerate and use within 2–3 weeks
Rehydration Ratio: Dry-packed tomatoes absorb 2–3 parts liquid in approximately 20–30 minutes in warm liquid
Form: Dry-packed (dehydrated without oil) or submerged in olive oil with herbs
Common Additives: Salt, sulfur dioxide (for color retention in commercial versions), herbs, capers, or garlic in oil-packed varieties

Substitutes

Tomato Paste — Use 1 tablespoon paste per 2 tablespoons sun-dried tomatoes; similar intensity but lacks chewy texture; best for sauces, braises, and soups where texture doesn't matter
Fresh Tomatoes (Roasted) — Roast Roma or plum tomatoes at 400°F until collapsed and concentrated; different texture but approximates sweetness; use approximately 3× the volume
Roasted Red Peppers — Similar chewy-sweet profile; milder tomato flavor; excellent for sandwiches, salads, and antipasto; use equal volume as a direct substitute
Tomato Jam — Sweet-savory spread; provides intensity and sweet notes; lacks authentic chewy texture but works well in sandwiches and sauces

Pairs with

Basil Garlic Olive OilParmesan / Pecorino RomanoCapersAnchoviesOlivesPine NutsHeavy Cream White Wine Lemon ZestFresh Thyme or Oregano

Also called

Dried Tomato · Pomodori Secchi