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Julienne Sun-Dried Tomatoes

Sun-Dried Tomatoes are vine-ripened tomatoes that have been halved and dried, then sliced into strips. Our Traditional Sun-Dried Tomatoes are lightly treated with sulfites to preserve their rich red color, but contain no other ingredients.

  • Ripe tomatoes picked, sliced and dried to preserve their sun-drenched flavor

  • Slightly chewy unless cooked or rehydrated

  • Sweet as any tomato, a great complement to many savory dishes

  • D'allesandro
    Price: $54.30
    $0.68 / Ounce

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    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

  • Basic prep

    Use as is or blanch Sun-Dried Tomatoes for 30 seconds in boiling water to bring out their flavor and soften their texture.

    Storage & handling

    Store in a dry, cool place for up to 12 months under optimal storage conditions.


    Sun-dried tomatos, sulfur dioxide (for color retention).

    Our Traditional Sun-Dried Tomatoes are vine-ripened tomatoes picked at their ripest and most flavorful. They're then sliced into halves and dried, concentrating their flavors and preserving them for later use. Select Sun-Dried Tomato halves are then sliced into approximately 3/8-inch-wide julienne strips.

  • 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

  • Tomatoes have been cultivated for thousands of years by the indigenous peoples of the Andes Mountains. Over time the practice of growing tomatoes for consumption travelled north through Central America and into what is now Mexico and the Southwestern U.S. states

  • The word "tomato" is thought to come from "tomati," the word used for the fruit in pre-Industrial Mexico

  • During the 16th and 17th centuries, Spanish and Portuguese explorers brought tomato seeds to Europe. Tomatoes were frequently grown as ornamental plants and spread throughout Europe (and back to the colonized eastern seaboard of North America) for this purpose.

  • Classic recipe

    Sun-Dried Tomato, Asiago and Rosemary Focaccia

    Fresh, warm focaccia with a savory topping of golden-brown Asiago cheese, sun-dried tomatoes and rosemary makes the perfect partner to rich, bean- or vegetable-based soups and stews. Don’t be intimidated by the long prep time; most of it is passive, as the dough needs to rise multiple times.