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Super Red Sun-Dried Tomato Halves

Sun-Dried Tomatoes are vine-ripened tomatoes that have been sliced and dried. Our Super Red Sun-Dried Tomatoes are treated with sulfites to enhance their bright red color, as well as exceptional texture.

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

  • Can be cooked or rehydrated before use, but is ready to eat as is

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

  • D'allesandro
    Price: $45.20
    $0.57 / 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

    Can be used 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 tomatoes, salt. Contains 2% or less glucose syrup, citric acid, sulfur dioxide (for color retention), potassium sorbate. Contains: sulfites.

    Our Super Red Sun-Dried Tomato Halves are vine-ripened tomatoes that are picked at their ripest, sliced into halves and then dried. Drying concentrates the rich, sweet flavor of the tomatoes, and we use a variety of techniques to preserve their bright red color and overall freshness.

    Our Super Red Sun-Dried Tomatoes range from bright red to deep orange in color. The drying process helps capture and intensify all the great, summery flavors of fully ripe, fresh tomatoes. Sun-dried tomatoes, which tend to be slightly sweeter than fresh tomatoes, can also be stored for much longer than fresh tomatoes.

    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 traveled north through Central America and into what is now Mexico and the southwestern United 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, Spinach and Feta Frittata

    This classic Mediterranean flavor combination livens up a simple frittata for brunch, lunch or a quick dinner. For ease of serving, a cast-iron or oven-safe nonstick skillet is recommended. If using stainless steel, add another tablespoon of oil to minimize sticking.