Sun-dried Tomatoes - How to Utilize Them in Cooking
David Janitzek
2026-03-24
6 min. read
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Sun-dried tomatoes are a unique ingredient in many dishes that stand out due to their intense flavor and fragrance. Incorporating them into a meal can make it even more delectable!
Distinctive attributes of dried tomatoes
Dried tomatoes are characterized by their distinctive taste and aroma, making them a preferred choice for consumers. They can be found in liquid suspensions with seed or dried berry additives, most often available in jars. The dry product in a slim packaging is also very popular. Dried tomatoes have a high content of lycopene, a carotenoid compound responsible for food color and plant protection against harmful environmental factors. Dried tomatoes contain significantly more lycopene (46.5 mg/100 g) than fresh tomatoes (only 0.9 11.2 mg/100 g). Other sources of lycopene in the diet include tomato products, watermelon, grapefruit, and papaya (P. Sołtysiak, J. Folwarczna 2015). In addition to lycopene, dried tomatoes are also rich in other minerals and vitamins, such as magnesium, zinc, potassium, vitamin A, and folic acid. If we choose dried tomatoes in liquid suspensions, we should be aware that they are high in calories. For those struggling with overweight or obesity, it is better to opt for the dry ones. Draining the tomatoes from excess liquid suspension also reduces their calorie content. The composition of selected components in 100 g of dried tomatoes (Food Data Central USDA): energy value 258 kcal, protein 14.1 g, fat 2.97 g, carbohydrates 55.8 g, dietary fiber 12.3 g, magnesium 194 mg, potassium 3430 mg, phosphorus 356 mg, iron 9.1 mg, vitamin A 874 IU, vitamin B4 105 mg, folic acid 68 µg.
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