About this sun-dried tomato
Ripe tomatoes, halved and dried under the sun rather than in a tunnel — no salt or added colour. Sulphur dioxide (E220) is used as a preservative during drying. Contains sulphites. What you get is the fruit itself, concentrated: a deep red, chewy piece with a sweetness and savoury depth that fresh tomato doesn't have.
Stir it into pasta, salads or pizza, fold it through a soup, or eat it on its own as a savoury snack. A few pieces are enough to change the character of a dish.
True sun-drying takes several days longer than a forced-air tunnel and depends entirely on the weather, which is part of why the batches are smaller and the season shorter than for tunnel-dried tomatoes elsewhere. Rehydrate briefly in warm water or oil for a softer bite, or use them straight from the bag.
