Vegetables Tomato 16 Ways to Fall in Love with Sun-Dried Tomatoes By Food & Wine Editors Updated on October 25, 2022 Share Tweet Pin Email Trending Videos 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. 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, 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 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. Get the Recipe 02 of 16 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. Get the Recipe 03 of 16 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. Get the Recipe 04 of 16 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. Get the Recipe 05 of 16 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. Get the Recipe 06 of 16 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. Get the Recipe 07 of 16 Spaghetti with Sun-Dried Tomato and 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. Get the Recipe 08 of 16 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. Get the Recipe 09 of 16 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. Get the Recipe 10 of 16 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. Get the Recipe 11 of 16 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. Get the Recipe 12 of 16 Wild Rice with Roasted Fennel and Sun-Dried 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. Get the Recipe 13 of 16 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. Get the Recipe 14 of 16 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. Get the Recipe 15 of 16 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. Get the Recipe 16 of 16 Pan Bagnat 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. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit