Our Traditional Sun-Dried Tomatoes range from dark red to brownish orange in color. Larger pieces are sometimes a bit crisp along the edges but tend to be dense and chewy unless rehydrated first. Drying tomatoes concentrates their flavor and allows them to be stored for much longer than fresh tomatoes.
These tomatoes have been conveniently diced into a 1/4-inch to 1/2-inch dice
The drying process helps our Sun-Dried Tomatoes capture and intensify all the great, summery flavors of fully ripe, fresh tomatoes. Sun-Dried Tomatoes may tend to be slightly sweeter than fresh tomatoes as well.

Suggested Uses:

· Great as a condiment, a base for sauces or even as a colorful, flavorful garnish

· Traditional Sun-Dried Tomatoes also add an intense burst of flavor and a mellow red color when mixed into dough, bread, or crusts

· Easily add to soups, spreads, pizzas or dressings

· Great addition to pasta dishes

· Adds a wonderful flavor to egg dishes.

Recipe: Spaghetti with Sundried Tomatoes and Spinach

Ingredients:

12 oz. Spaghetti

¼ Cup 1890 Tuscan Herb Olive Oil

Salt and freshly ground black pepper

1 (2 oz) 1890 Sun Dried Tomatoes

1 Tbsp minced garlic

8 oz. baby spinach, roughly chopped

1/2 cup chopped fresh basil

1/3 cup finely shredded parmesan cheese, plus more for serving

1/4 cup pine nuts

Instructions:

Cook spaghetti according to package instructions. Drain while reserving 1/2 cup pasta water.

Once spaghetti is about halfway cooked through, heat Tuscan Herb oil in a large pot over medium heat

Add garlic and sauté 30 seconds. Add spinach and sun-dried tomatoes and sauté until just spinach wilts about 2 minutes.

Toss drained spaghetti into a pot with spinach. Thin with pasta water as needed, season with salt and pepper to taste.

Toss in basil and parmesan. Serve warm topping each serving with pine nuts and parmesan