16 Ways to Fall in Love with Sun-Dried Tomatoes

Chicken and Sun-Dried-Tomato Meatballs

Sun-dried tomato recipes are — for some — just a '90s fad food. But for plenty of us, life without dishes like sun-dried tomato pizza, sun-dried tomato pasta, or sun-dried tomato pesto would feel like living without sunlight itself. Depending on how they're packed and stored, sun-dried tomatoes can last in your pantry, fridge, or freezer for anywhere from weeks to years, and if you're wondering how to use sun-dried tomatoes, the answer is simple: there's no wrong way to use sun-dried tomatoes. Oh, and what are sun-dried tomatoes? Technically, they're Roma, San Marzano, grape, or cherry varieties that have been dehydrated to concentrate their flavor, but you can just think of them as little umami bombs that add savory depth to every dish. Rediscover a favorite sun-dried tomato recipe like Bow Ties with Sun-Dried Tomato and Scallion Cream, see how it awakens a soul-satisfying vegan Smoky Beans and Greens in Tomato Broth, or just start clicking to find your new favorite sun-dried tomato recipe.

01 of 16

Smoky Beans and Greens in Tomato Broth

Smokey beans and greens
Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland

This soul-satisfying bowl of beans and greens hits the spot on a night when you're low on time and energy and the fridge seems a bit bare, says recipe developer Jasmine Smith. Smoked paprika adds a welcome hint of smokiness, while the combination of tomato paste and sun-dried tomatoes delivers an aromatic broth in record time.

02 of 16

Sun-Dried Tomato and Arugula Pizza

Sun-Dried Tomato and Arugula Pizza

The secret to this crispy pizza: giving the dough lots of time to rise so it's pliant enough to stretch very thin. Stack it with peppery arugula, fresh mozzarella, and savory sun-dried tomatoes for your new go-to party trick.

03 of 16

Romesco Sauce

Romesco Sauce
Christopher Testani

This super-versatile romesco sauce gets superb flavor from sun-dried tomatoes, chiles, garlic, bell pepper and nuts. It's a terrific complement to everything from grilled vegetables and bread to shrimp, fish, chicken, and steak.

04 of 16

Tangy Sun-Dried Tomato and Olive Dip

Tangy Sun-Dried Tomato and Olive Dip
© Jonny Valiant

"My mom used to make this sun-dried tomato dip to spread on grilled cheddar sandwiches," says chef Michael White. He serves it with crudités, but it adds a savory layer of flavor to everything from pasta to simple cooked vegetables.

05 of 16

Sicilian Scacciata

Sicilian Scacciata
Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Lydia Pursell

Scacciata is a sought-after Sicilian street food featuring a light and crispy bread dough stuffed with a variety of fillings. Valeria Messina fills this version with gooey provolone cheese, tender broccoli florets, Italian sausage, sun-dried tomatoes, and kalamata olives.

06 of 16

Broiled Ricotta with Olives and Sun-Dried-Tomato Relish

Broiled Ricotta with Olives and Sun-Dried-Tomato Relish
© Tina Rupp

Broiling ricotta intensifies its creaminess: It's ideal with both sweet and savory toppings. Here, F&W Best New Chef Maria Helm Sinskey serves it on garlic toasts garnished with olives and a tangy sun-dried-tomato relish. Her Sun-Dried Tomato Flans with Arugula Salad are also a unique party pleaser.

07 of 16

Spaghetti with Sun-Dried Tomato and Almond Pesto

Day 19: Spaghetti with Sun-Dried-Tomato-Almond Pesto
JOHN KERNICK

This nutty, savory, texturally thrilling Mediterranean pasta dish from chef Marcie Turney is quick, simple to make, and will quickly become one of your go-to happy dishes.

08 of 16

Chicken and Sun-Dried Tomato Meatballs

Chicken and Sun-Dried-Tomato Meatballs

Sun-dried tomatoes and jalapeño peppers sass up these satisfying chicken meatballs, best served with pasta or crusty bread so not a single drop of sauce goes to waste.

09 of 16

Sun-Dried Tomato, Sausage, and Fontina Pizza

Sun-Dried-Tomato, Sausage, and Fontina Pizza

Topped with fennel-scented Italian sausage, sliced fontina, and strips of sun-dried tomatoes, a prepared pizza shell from the supermarket becomes an irresistible supper, needing nothing more than a simple green salad on the side.

10 of 16

Linguine with Scallops, Sun-Dried Tomatoes, and Pine Nuts

Linguine with Scallops, Sun-Dried Tomatoes, and Pine Nuts

Sweet scallops, intense sun-dried tomatoes, and rich, crunchy pine nuts offer a rather incredible blend of textures and flavors. Don't cook the scallops too long or they'll toughen. If you have bay rather than sea scallops, use them whole and sauté them, stirring, for no more than two minutes in all.

11 of 16

Spring Buckwheat Noodle Salad

Spring Buckwheat Noodle Salad
© John Kernick

British cooks Jasmine and Melissa Hemsley dress this vegetable-packed noodle salad with a deeply flavorful and tangy sun-dried tomato and Brazil nut pesto.

12 of 16

Wild Rice with Roasted Fennel and Sun-Dried Tomatoes

Wild Rice with Roasted Fennel and Sundried Tomatoes
© Phoebe Lapine

Writer Phoebe Lapine says that for this wild rice dish you can roast the fennel a few days in advance, because it will only get more flavorful.

13 of 16

Fusilli with Spinach and Sun-Dried Tomato Pesto

Fusilli with Spinach and Sun-Dried-Tomato Pesto
© David De Vleeschauwer

Our tomato pesto packs a wallop of flavor. Use it in this colorful pasta salad or toss it with hot pasta instead. You may also want to try the pesto on top of grilled chicken, lamb, or vegetables; as a sandwich spread; or mixed with cream cheese on a bagel.

14 of 16

Grilled Endives with Sun-Dried Tomato Relish

Grilled Endives with Sun-Dried Tomato Relish
Julian Broad

For this simple side dish from chef José Catrimán of La Granja resort in Ibiza, Spain, feel free to play around with the variety of endive. Try a mix of red and white California endives, as we do here, or swap in a few tight heads of radicchio or Treviso. The more shapes and colors, the more beautiful this simple dish will be.

15 of 16

Turkish Ground-Lamb Pizzas

Turkish Ground-Lamb Pizzas
© Michael Turek

At her takeout shop in Istanbul, Kantin Dükkan, Semsa Denizsel tops her pizzas with ground lamb (flavored with sweet sun-dried tomatoes and a little spicy red pepper), but you can substitute ground beef instead. To make the pizza even more substantial, bake it with an egg on top; the runny yolk is terrific with the whole-wheat crust.

16 of 16

Pan Bagnat

Pan Bagnat Recipe
Aubrie Pick

Pressing this sandwich, packed with olive oil–cured white tuna belly, sun-dried tomatoes, and peppery arugula, allows the vinaigrette to season the entire sandwich and softens the crusty bread. It's best when allowed to rest for the full two hours before serving, making it perfect picnic fare.

Was this page helpful?
Related Articles