Sun dried tomatoes

It takes 10kg of fresh tomatoes to make 0.25 kg of sun-dried tomatoes. While the tomato originated in Peru, it was the Italians who seriously embraced the fruit and introduced the sun dried tomato to enjoy them all yera round. Tomatoes are rich in lycopene - an antioxidant that may be even more powerful than vitamin C. Cooked and sun dried tomatoes have a higher content of lycopene than fresh. Ripened tomatoes are first washed, halved then put into drying trays in the sun for seven to ten days.

To Buy:

Most SDT are packed in oil in jars or in trays in the deli section of the supermarket. SDT are available dry, but they do need to be rehydrated as they taste pretty awful. Check the label when buying SDT - like dried fruit they are often treated with sulphur dioxide which may be problematic to people suffering from an intolerance to the preservative.

To Store:

Once opened the jar should be refrigerated and will keep for up to 1 year.

Tips & Tricks:

Look out for hickory smoked SDT's - they have a lovely rich smoky flavour and are delicious added to salads and grain pilafs.

Cooking Tips:

Blot the oil from the tomato with kitchen paper before adding to your food.

Find recipes with Sun dried tomatoes

Nutrition per 1 Tablespoon:

Weight (grams):

Carbohydrates, g:

2.5

Fat (g):

0.3

Monosaturated Fat , g:

0.0

Amines:

High

Glutamates:

Natural

Energy (kJ):

Protein (g):

0.8

Saturated Fat, g :

0.0

Potassium:

Salicylates:

Very high

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.