Sun-Dried Tomatoes
Concentrated summer — chewy, sweet-tart and intensely tomatoey, even in January.
Why I love it
When fresh tomatoes aren't in season, these bring deep, concentrated flavor to pasta, grain bowls, frittatas, dips and dressings. A little goes a long way.
Buying it
Sold dry or packed in oil. Oil-packed are soft and ready; dry need a soak in warm water first. Look for pliable, not brittle.
Storing it
Dry ones keep in the pantry; oil-packed go in the fridge once opened — and the flavored oil is a bonus.
Using it
Chop into a frittata, pasta, grain bowls, dips and pesto, or blend into a dressing. Don't waste the packing oil.
A little nutrition
Concentrated lycopene and vitamin C from the tomatoes — flavorful enough that a small amount does a lot.
Save the oil from a jar of oil-packed sun-dried tomatoes — it's infused with tomato and herb, and makes an instant dressing or a base to sauté in.