Sun-Dried Tomatoes: Facts, Myths, a Recipe
By Dennis Linden
Sun-dried Tomatoes started as an ancient way of preserving fresh tomatoes in Sicily for winter use before or without refrigeration. As the name suggests, tomatoes were dried by the sun on rooftops, which must have been a colorful sight! The modern industrial process for making most sun-dried tomatoes replaces traditional outdoor solar drying with controlled indoor methods like ovens or electric food dehydrators. This method is safer, faster, and more sanitary. The tomatoes are halved, lightly salted, and dehydrated at low temperatures (135°F to 200°F) for 6 to 12 hours until leathery but pliable. It takes approximately 14 to 30 lbs. of fresh tomatoes following this method to produce about 2 lbs. of dried tomatoes.
One myth is that the drying process robs the tomato of its nutrients. On the contrary, the drying process increases this already nutrient-dense fruit of its antioxidants like lycopene, as well as vitamins and iron. Lycopene is now considered a key protection against cancer. Since the drying process removes all water, some brands found at retail can also be high in sodium, sugar, and carbs, especially when packed in oil. However, a quick check of Melissa’s sun-dried products breaks this stereotype with only 10mg of sodium, 3g of sugar, and 4.5g of fat per serving. The takeaway is to always read the label or just always purchase the Melissa’s brand!
The drying process also intensifies the flavor greatly; so much so that many professional chefs avoid them as an ingredient since that bold flavor can overwhelm a dish. Again, Melissa’s brand also breaks the mold of modern drying process the old-fashioned way, by increasing the drying time to a full twenty-four hours using wood as the heat source. This adds a pleasant smokiness to the flavor profile that can be witnessed firsthand in the sauce recipe below and/or applied as an ingredient in this month’s Cookin’ with the Kids recipe.
Sun-Dried Tomato Cream Sauce
Ingredients
½ cup Sun-Dried Tomatoes in olive oil, drained, coarsely chopped
1 Tbsp. oil, from tomato jar
¼ cup Shallots, finely chopped
1 tsp. garlic, grated
1 cup lower-sodium vegetable broth
½ cup dry white wine
¼ cup heavy cream
¼ tsp. salt-free Italian seasoning
¼ tsp. salt
¼ tsp. ground pepper
Preparation
Combine sun-dried tomatoes, tomato oil, shallots, and garlic in a medium saucepan. Cook over medium heat, stirring occasionally, until the shallots are softened, about 3 minutes. 
Add broth and wine; bring to a simmer over medium heat. Stirring occasionally, until reduced by half, for about 15 minutes.
Whisk in cream; bring back to a simmer over medium heat. Simmer, undisturbed, until the sauce thickens slightly and coats the back of a spoon, 5 to 8 minutes. Remove from heat; whisk in Italian seasoning, salt and pepper until fully combined.
