Sun-dried-tomato

Oil-packed sun-dried tomato is a ripe tomato that has been dried to concentrate its flesh and then submerged in oil, usually olive oil. It tastes intensely sweet-tart and savory, with a chewy bite and glossy oil that carries aroma; commonly sold as halves or strips in jars, it enriches pastas and pan sauces, brightens sandwiches and salads, and blends smoothly into pestos and dips.

Originating in the Mediterranean, especially southern Italy, cooks traditionally sun-dried tomatoes to preserve harvests and later packed them in olive oil with herbs. The method spread to Europe and North America in the late 20th century, and many producers now dry mechanically before packing for consistent texture.