Key takeaways
- For salads and wraps: Drain oil-packed tomatoes for about 1 minute, then pat them with paper towels.
- For baked dishes: Pat especially dry; excess oil can make muffins, cakes, and pastry greasy.
- For chopped recipes: Measure after draining and chopping. A loosely packed 1/4 cup is usually 25–32 g.
- For dry tomatoes: Measure before soaking when a recipe gives a dry weight, then drain before adding.
- For opened jars: Keep oil-packed tomatoes refrigerated according to the label and ensure the remaining pieces stay covered by oil when the packaging requires it.
- For homemade mixtures: Refrigerate promptly in a clean, sealed container and use within three to four days. Do not store garlic or herbs submerged in oil at room temperature.
These 12 sun dried tomato recipes make the most of either oil-packed or dry tomatoes, with clear soaking, draining, storage, and serving measurements for everything from quick breakfasts to high-protein dinners.
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Oil-Packed or Dry Sun Dried Tomatoes?
Choose oil-packed tomatoes when you want a soft texture and immediate use in salads, pasta, sandwiches, or sauces. Drain them well before measuring, and save the flavored oil for dressings if it has been stored safely and smells fresh. Choose dry tomatoes when you want a lower-oil ingredient or need to control the fat in a recipe; they must be rehydrated first.
| Type | Preparation | Best uses | Typical yield | Storage after opening |
|---|---|---|---|---|
| Oil-packed | Drain 1 minute; pat dry for baking | Eggs, wraps, pasta, dips, salads | 1/2 cup drained = about 55–65 g | Refrigerate and follow the package directions; use clean utensils |
| Dry, already sliced | Cover with boiling water for 10–15 minutes | Grain bowls, soups, blended sauces | 1/2 cup dry = about 30–40 g; yields roughly 3/4 cup softened | Keep unopened in a cool, dry cupboard; refrigerate softened leftovers |
| Dry, whole and thick | Simmer gently in water for 15–20 minutes | Chopped fillings and hearty sauces | 1/2 cup dry yields about 3/4–1 cup softened | Refrigerate softened tomatoes in a sealed container |
How to Prepare Dry Sun Dried Tomatoes
- Place the tomatoes in a heatproof bowl and cover them with boiling water by about 2.5 cm.
- Soak sliced tomatoes for 10–15 minutes or thick whole tomatoes for 15–20 minutes.
- Drain through a fine strainer, reserving the soaking liquid if you want to add tomato flavor to soup or grains.
- Press out excess water and pat dry. Chop only after softening.
For a richer flavor, soak dry tomatoes in warm stock instead of water. Do not leave rehydrated tomatoes at room temperature for extended periods. Refrigerate them promptly in a covered container and use within three to four days.
12 Easy Sun Dried Tomato Recipes
1. Five-Minute Tomato and White Bean Toast
Serves: 2. Drain and chop 1/4 cup oil-packed tomatoes. Mash one 400 g can of rinsed white beans with 1 tablespoon lemon juice, 1 tablespoon olive oil, black pepper, and a pinch of salt. Fold in the tomatoes, spread over two slices of whole-grain toast, and finish with chopped parsley. This is a practical high-fiber breakfast or light lunch.
2. Sun Dried Tomato and Spinach Egg Muffins
Makes: 6 muffins. Whisk 6 eggs with 2 tablespoons milk, 1/2 cup chopped spinach, 1/4 cup drained and patted-dry oil-packed tomatoes, and 30 g crumbled feta. Divide into a greased six-cup muffin pan and bake at 190°C for 16–20 minutes, until set. Cool before refrigerating. Eat two muffins per serving.
3. Three-Ingredient Tomato Yogurt Dip
Makes: about 1 cup. Blend 1/2 cup drained oil-packed tomatoes, 3/4 cup plain Greek yogurt, and 1 small garlic clove. Add 1 teaspoon lemon juice if needed. Serve with raw vegetables, whole-grain crackers, or grilled chicken. Chill for at least 20 minutes so the tomato flavor develops.
4. Lemon Tomato Couscous Bowl
Serves: 2. Pour 120 ml boiling vegetable stock over 1/2 cup dry couscous and let stand for 5 minutes. Stir in 1/3 cup dry tomatoes that have been soaked, drained, and chopped, plus 1 cup chickpeas, 1 cup cucumber, 2 tablespoons chopped herbs, and the juice of half a lemon. Divide into two bowls and add 2 tablespoons pumpkin seeds for crunch.
5. Tomato Pesto Without Pine Nuts
Makes: about 1 cup. Blend 1/2 cup drained oil-packed tomatoes, 1/3 cup walnuts, 1/3 cup grated Parmesan, 1 small garlic clove, 1 tablespoon lemon juice, and 60 ml olive oil. Add water 1 tablespoon at a time until spreadable. Use 2 tablespoons per serving with pasta, roasted vegetables, or a sandwich.
6. Warm Lentil and Tomato Salad
Serves: 3. Combine 2 cups cooked lentils, 1/3 cup chopped rehydrated dry tomatoes, 1 tablespoon red wine vinegar, 1 tablespoon olive oil, 1/2 teaspoon Dijon mustard, and 2 tablespoons chopped parsley. Warm gently in a pan for 3–4 minutes or serve at room temperature. A 1-cup portion works well as a side or meatless lunch.
7. Tomato Chicken Wraps
Serves: 2. Toss 180 g cooked shredded chicken with 1/4 cup finely chopped drained oil-packed tomatoes, 2 tablespoons plain yogurt, 1 teaspoon lemon juice, and black pepper. Divide between two whole-grain wraps with lettuce and grated carrot. Drain the tomatoes thoroughly to prevent soggy tortillas.
8. One-Pan Tomato Chickpea Pasta
Serves: 2. Simmer 150 g short pasta in 500 ml low-sodium stock with 1 cup chickpeas and 1/3 cup chopped oil-packed tomatoes. Stir occasionally and cook until the pasta is tender, adding 50–100 ml water if needed. Fold in two handfuls of spinach and 2 tablespoons grated Parmesan. Let stand for 3 minutes before serving.
9. Roasted Tomato and Cauliflower Tray
Serves: 3–4. Toss 500 g cauliflower florets, 1 can drained chickpeas, and 1/3 cup chopped dry tomatoes that have been soaked and patted dry with 1 tablespoon olive oil, smoked paprika, and pepper. Roast at 220°C for 25–30 minutes, turning once. Serve with yogurt or tahini dressing.
10. Sun Dried Tomato Tuna Cakes
Makes: 6 small cakes. Mix two 145 g cans drained tuna, 1/3 cup breadcrumbs, one egg, 1/4 cup chopped drained oil-packed tomatoes, 2 tablespoons Greek yogurt, and 1 tablespoon chopped parsley. Form six cakes and chill for 15 minutes. Pan-cook in a lightly oiled skillet for 3–4 minutes per side. Serve two or three cakes with salad.
11. Tomato Hummus
Makes: about 1 1/2 cups. Blend one 400 g can chickpeas, 1/3 cup soaked dry tomatoes, 2 tablespoons tahini, 2 tablespoons lemon juice, one garlic clove, and 60 ml water. Add more water by the tablespoon until smooth. Serve 1/4 cup with vegetables or spread into a grain bowl.
12. Tomato, Mozzarella, and Basil Skewers
Serves: 4 as an appetizer. Thread 16 drained oil-packed tomato pieces, 16 small mozzarella balls, and basil leaves onto eight short skewers. Drizzle with 1 tablespoon balsamic glaze just before serving. Keep chilled until needed and allow approximately four tomato pieces per person.
Draining, Measuring, and Storing Without Waste
- For salads and wraps: Drain oil-packed tomatoes for about 1 minute, then pat them with paper towels.
- For baked dishes: Pat especially dry; excess oil can make muffins, cakes, and pastry greasy.
- For chopped recipes: Measure after draining and chopping. A loosely packed 1/4 cup is usually 25–32 g.
- For dry tomatoes: Measure before soaking when a recipe gives a dry weight, then drain before adding.
- For opened jars: Keep oil-packed tomatoes refrigerated according to the label and ensure the remaining pieces stay covered by oil when the packaging requires it.
- For homemade mixtures: Refrigerate promptly in a clean, sealed container and use within three to four days. Do not store garlic or herbs submerged in oil at room temperature.
The most common mistake is using the same volume for dry and oil-packed tomatoes without accounting for water and oil. If a recipe calls for 1/2 cup oil-packed tomatoes, use about 1/2 cup after draining. If it calls for 1/2 cup dry tomatoes, soak, drain, and expect a larger, softer amount—usually around 3/4 cup.
Which Recipe Should You Make First?
| Your situation | Best choice | Why |
|---|---|---|
| Under 10 minutes | White bean toast or yogurt dip | No cooking beyond toast, blending, or assembly |
| Meal prep for 2–3 days | Egg muffins or lentil salad | Portionable and easy to refrigerate |
| Lower-oil cooking | Lentil salad, tomato hummus, or couscous bowl | Uses dry tomatoes and lets you control added oil |
| High-protein lunch | Chicken wraps, tuna cakes, or chickpea pasta | Pairs tomatoes with chicken, fish, legumes, or dairy |
| Party or snack plate | Dip or mozzarella skewers | Small serving sizes and simple presentation |
For the fastest starting point, use drained oil-packed tomatoes in the white bean toast. For the most economical pantry option, buy dry tomatoes and rehydrate only the amount needed for the week’s recipes.
