Sun-dried tomatoes are a staple ingredient in Italian cuisine. They add a concentrated, robust tomato flavor to dishes and are valued for their versatility. But how exactly do Italians eat and use sun-dried tomatoes in their cooking?
The Popularity of Sun-Dried Tomatoes in Italy
Sun-dried tomatoes have been produced in Italy since medieval times. The hot, dry summers of Italy were perfect for drying tomatoes to preserve them for the winter months. However, sun-dried tomatoes did not gain widespread popularity until relatively recently.
In the 1980s, production of sun-dried tomatoes began on a larger commercial scale in Italy. Italian food manufacturers realized the potential of mass-producing shelf-stable sun-dried tomatoes for export and everyday kitchen use. Since then, sun-dried tomatoes have exploded in popularity.
Italy remains one of the world’s largest producers and exporters of sun-dried tomatoes today. The majority of sun-dried tomatoes found on supermarket shelves originate from Italy. Clearly, sun-dried tomatoes hold an important place in Italian cuisine and food culture.
How Italians Use Sun-Dried Tomatoes
Italians have many ways of using the unique flavor and texture of sun-dried tomatoes. Here are some of the most popular ways sun-dried tomatoes are eaten in Italy:
On Pasta
Tossing sliced sun-dried tomatoes through hot pasta is a simple and quick dinner in Italy. They add pops of flavor to pasta dishes like spaghetti aglio e olio or bucatini all’amatriciana. Sun-dried tomatoes pair wonderfully with olive oil, garlic, herbs, chiles, and cheeses.
On Pizzas
Sun-dried tomatoes are often used as a pizza topping in Italy. They go well with classic pizza toppings like mozzarella, parmesan, olives, prosciutto, and herbs. Sun-dried tomatoes add a sweetness and umami flavor to pizzas.
In Salads
Italians commonly add diced sun-dried tomatoes to fresh salads. They are an excellent addition to tomato-based salads with mozzarella, mixed leaf salads, farro salads, and panzanella. The contrast of texture between the soft tomatoes and crunchy greens is delicious.
In Sauces
Pureed sun-dried tomatoes make a rich, sweet sauce for pasta, pizza, chicken, fish, and vegetables. An easy sun-dried tomato sauce can be made by sauteeing garlic in olive oil, then adding chopped sun-dried tomatoes and cream or broth.
On Sandwiches
Sun-dried tomatoes are used as a sandwich filling or topping in Italian panini, bruschetta, and rolls. They pair especially well with pesto, mozzarella, parma ham, arugula, and aioli-style sauces.
In Risottos
The concentrated flavor of sun-dried tomatoes complements the creamy rice in risottos. They add a rich sweetness and texture contrast. Favorites include sun-dried tomato risotto with pancetta or goat cheese and basil.
With Cheese
Plump sun-dried tomatoes served alongside cheese is a classic Italian antipasto. Pairings like sun-dried tomatoes with mozzarella, ricotta, burrata, or parmesan are delicious. Olive oil and balsamic vinegar often accompany them.
With Meat
Italians cook sun-dried tomatoes into meat ragus and sauces for dishes like osso bucco. The sweetness balances and cuts through the rich, fatty flavors. Sun-dried tomatoes also pair well with grilled or roasted meats.
In Dips
Blending sun-dried tomatoes into dips and spreads is popular in Italy. They can be pureed into bruschetta toppings, blended into cream cheese, or whizzed into salsa verde. Sun-dried tomato dips pair perfectly with breads or crudites.
How Sun-Dried Tomatoes Are Produced in Italy
To understand how Italians use sun-dried tomatoes, it helps to know how they are made. Here is an overview of traditional Italian sun-drying techniques:
Tomato Selection
Only ripe, unblemished tomatoes are selected for sun-drying. Popular varieties include San Marzano, Roma, and cherry tomatoes. The tomatoes must be fully red and firm with no green patches.
Washing and Slicing
Tomatoes are washed and dried before slicing. Traditionally they are sliced lengthwise or into thick rounds by hand. Machine-slicing is also used for large commercial production.
Salting
Slices are lightly salted to remove moisture and enhance flavor. The salt pulls water out of the tomatoes through osmosis.
Drying
Tomatoes are laid out on racks, screens, or nets and dried in the hot Italian sun for several days. They may also be dried in low heat ovens. Drying removes moisture until the tomatoes are shriveled and condensed.
Packing
Once dried, the tomatoes are packed into jars, cans, or vacuum-sealed bags. Extra virgin olive oil is sometimes added to the packaging.
The result of this process is intensely flavored, chewy, and shelf-stable sun-dried tomatoes that capture the essence of summer tomatoes year-round.
Where to Buy Sun-Dried Tomatoes in Italy
Sun-dried tomatoes can be purchased from various places around Italy:
- Supermarkets – Sun-dried tomatoes are stocked along with other packaged vegetables and jarred goods.
- Open-air markets – You will find barrels of sun-dried tomatoes sold by weight at fresh produce markets.
- Farm stands – In rural areas, sun-dried tomatoes are sold directly from farms that produce them.
- Delis and specialty stores – Gourmet versions packaged in olive oil are stocked.
- Online – Italian food shops sell sun-dried tomatoes online.
The best place to buy them is at an Italian market or specialty store. Higher quality versions will be soaked in olive oil, have a more “tomato-ey” flavor, and retain a bit of chewiness. Low-grade versions can taste leathery and lack nuance.
How to Store Sun-Dried Tomatoes
Properly stored, sun-dried tomatoes will keep for up to a year in the pantry. Here are some storage tips:
- Leave tomatoes packed in oil. The oil helps create an airtight seal and prevent moisture loss.
- For dried tomatoes without oil, place the open package in a sealed container or bag.
- Keep containers in a cool, dark pantry away from light, air, moisture, and heat.
- Refrigerate after opening for up to 3 weeks. The cold extends their life.
- Freeze for up to 6 months to halt spoilage. Thaw before using.
- Rehydrate in liquid if tomatoes become very dry and leathery during storage.
Properly stored, sun-dried tomatoes will remain plump and flavorful for many months. Discard any that smell bad, look moldy, or turn brown.
How to Rehydrate Sun-Dried Tomatoes
Over time, even oil-packed sun-dried tomatoes lose moisture. Rehydrating them in liquid brings the tomatoes back to life when they are too dry and shriveled. Here are two easy methods:
Stovetop
Gently simmer sun-dried tomatoes for 5-10 minutes in:
- Water or vegetable broth
- Olive oil
- Wine, balsamic vinegar, juice
- Tomato sauce or crushed tomatoes
The leftover liquid takes on delicious tomato flavor, so save it for cooking if you can.
Soaking
Submerge dry sun-dried tomatoes in a bowl of hot liquid for 20-30 minutes until pliable:
- Hot water
- Olive oil
- Wine, balsamic, juice
Drain, pat dry, and use rehydrated tomatoes immediately. Enjoy their renewed texture and vibrancy!
Dishes Showcasing Sun-Dried Tomatoes
Here are some iconic Italian dishes and recipes that make the most of sun-dried tomatoes:
Pasta Pomodoro e Ricotta
This fresh tomato pasta gets an extra punch of flavor from sun-dried tomatoes. They add sweetness to balance the tomatoes’ acidity.
Pizza Margherita
The classic Neapolitan pizza margherita is upgraded with the addition of sliced sun-dried tomatoes alongside the mozzarella and basil.
Caprese Salad
Alternating sun-dried and fresh tomato slices on this iconic Italian salad adds another layer of tomato essence.
Sun-Dried Tomato Pesto
Blending oil-packed sun-dried tomatoes into pesto adds body, texture and a slight smokiness.
Sun-Dried Tomato Risotto
Creamy risotto is the perfect vehicle for delivering intense sun-dried tomato flavor in every bite.
Conclusion
Sun-dried tomatoes hold a special place in Italian cuisine. They concentrate the flavor of ripe summer tomatoes into a versatile, convenient ingredient. Italians have countless ways of cooking with sun-dried tomatoes, adding their sweet richness to pastas, pizzas, salads, sandwiches and more. Seek out high-quality sun-dried tomatoes and store them properly to enjoy their goodness. Buon appetito!