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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A rich and creamy one-pan meal featuring tender chicken breasts smothered in a luxurious sauce with sun-dried tomatoes, spinach, and Parmesan. Perfect for a weeknight dinner that feels special, ready in about 30 minutes.
Tender chicken and chewy sun-dried tomatoes tossed with fettuccine in a creamy, savory sauce. This Italian-American classic is a weeknight dinner dream, ready in under 30 minutes and bursting with flavor.
A rich and creamy pasta dish that comes together in under 30 minutes. Tender penne is tossed in a velvety sauce made from sun-dried tomatoes, garlic, and Parmesan cheese. Perfect for a weeknight dinner.
Dry sun-dried tomatoes last 6-12 months in a cool pantry. Oil-packed versions last 1-2 weeks in the fridge after opening.
If they are dry-packed, a quick rinse can remove excess salt or dust, but it is usually better to soak them to soften the texture.
Roasted red peppers, tomato paste, or slow-roasted cherry tomatoes can provide a similar concentrated flavor and texture.
They can be. Many commercial brands add salt during the drying process. Check labels or rinse them to reduce sodium intake.
Yes, they are safe to eat dry, but they are very chewy. Most people prefer them rehydrated or packed in oil.
Look for a deep, vibrant red color. Avoid those that look overly dark or black, as they may be old or over-processed.
Yes, both dry and oil-packed tomatoes freeze well. Place them in a freezer-safe bag with air squeezed out.
It takes roughly 10-14 pounds of fresh tomatoes to produce just 1 pound of sun-dried tomatoes due to water loss.
In moderation, yes. They are nutrient-dense and high in fiber, but they are more calorie-dense than fresh tomatoes.
sun-dried tomatoes is a versatile ingredient found in cuisines around the world. With 258 calories per 100g and 14.1 grams of protein, it's a nutritious addition to many dishes.
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