Dried tomatoes have widely been used in Italian cuisines. Dried tomatoes will need to be reconstituted before use. Just let them soak in warm water for 30 minutes, until soft and pliable, drain, pat dry and then can be used in the recipe. They are widely used in pastas, pizzas, wraps, etc.
They should be shifted from the plastic bag and placed into a plastic or a glass container with an air tight lid.
They should be kept in a cool and dark cabinet.
They should not be exposed to strong odors.
Dried tomatoes can fit into a high potassium, low sodium diet to help prevent or lower high blood pressure.
Being rich in iron and vitamin C, consumption of dried tomatoes help in fighting anemia.
Dried tomatoes reduce the risk of heart disease as they reduce your total and LDL cholesterol levels.
In a cool and a dry place sun dried tomatoes can last upto 10 months, after that they will start to lose their flavour and nutritional value.
Dried tomatoes are ripe tomatoes that lose most of their water content after spending a majority of their drying time in the sun. These tomatoes are usually pre-treated with sulphur dioxide or salt before being placed in the sun in order to improve quality. Typically tomatoes spend 4-10 days in the sun in order for the sun drying process to be complete. It takes anywhere from 8 to 14 kilograms of fresh tomatoes to make a single kilogram of sun dried tomatoes. After the procedure, the tomato fruits will keep their nutritional value. The tomatoes are high in lycopene, antioxidants and vitamin C. Dried tomatoes can be used in a wide variety of recipes and cuisines. Salting and evaporating the moisture out of tomatoes, significantly delays the process of decomposition.
Jain dry fruits makes sure that it provides its customers with best available qualities of dried tomatoes and have it shipped wherever required within the country.