So many of the most memorable summer meals are an ode to tomato season. Freshly made salsa, Caprese salad drizzled with olive oil, thick slices on top of just-grilled burgers… The fruit (yep, fruit) is just as emblematic to the season as a ripe peach, watermelon wedge, or an ear of grilled sweet corn.
A pressing question, however: Why are juicy red tomatoes everywhere in the summer but their cousin, sun-dried tomatoes, get entirely overlooked? With a completely different texture and flavor profile, they bring something different to the table (literally) than regular tomatoes, though they are just as delicious. They’re also incredibly nutritious—think of sun-dried tomatoes as the more concentrated cousin of fresh ones. Their potassium content is a prime example: A single serving (one cup) of sun-dried tomatoes has 39 percent of the recommended daily intake of potassium, which is essential for muscle contraction and the transmission of nerve impulses. They also have a very high concentration of lycopene, a powerful antioxidant, which can help protect your skin from the sun and neutralize free radicals and reduce inflammation in the body. One cup of sun-dried tomatoes provides 23 percent of your recommended daily intake of vitamin C and 16 percent of vitamin A, too.
And perhaps more importantly, whether they’re being folded into summery pastas, salads, or baked goods, sun-dried tomatoes are bursting with vibrant sweet-tart flavor that gets better with every chewy bite.
You can either buy sun-dried tomatoes at the store (they’re typically jarred or packaged) or you can make them yourself at home. To do so, simply slice your tomatoes in half—cherry, grape, or garden tomatoes all work wonderfully—and place them on a baking tray. Slow roast them in the oven for about three hours at 250°F. That’s it! The best part is, if stored correctly in an air-tight bag or container in the fridge or freezer, your batch of sun-dried tomatoes lasts a full six to nine months. That way, you can still have a taste of summer long after you’ve stashed away your sandals.
If you’ve been sleeping on sun-dried tomatoes, the sun-dried tomato recipes rounded up here will definitely have you changing your mind. Keep reading to check them out.
10 sun-dried tomato recipes
1. Vegan sun-dried tomato and walnut tacos
In this recipe, certified health coach, chef, and wellness activist Haile Thomas turns sun-dried tomatoes and walnuts into taco “meat.” Genius, right? The sun-dried tomatoes’ chewy texture makes it perfect for working into a meat substitute and pairs well with the other ingredients that are used for flavor: cilantro, tamari, cumin, chili powder, cayenne pepper, and onion powder.
Get the recipe: vegan sun-dried tomato and walnut tacos
2. Potato crusted watercress frittata
Sun-dried tomatoes shouldn’t just be just regulated to the dinner table—you can work them right into your breakfast, too. This recipe combines them with eggs, potatoes, mozzarella cheese, and lots of watercress. The end result is a savory breakfast that’s packed with protein and fiber.
Get the recipe: potato crusted watercress frittata
3. Quinoa veggie burgers
Sun-dried tomatoes and mozzarella cheese are a classic combo. You’ll get a taste of both biting into these veggie burgers. They’re combined with quinoa—a complete protein that is great for your gut—for a meat-free patty that’s firm on the outside and soft on the inside. Pro tip: add scallions to the mix for another layer of flavor.
Get the recipe: quinoa veggie burgers
4. Vegan chipotle black bean and tomato soup
Made with corn, red bell pepper, sweet onion, and of course sun-dried tomatoes, this soup is bursting with summer produce. They’re all combined with black beans, which gives the meal its fill of protein and heart-healthy fiber. Of course, any good chipotle soup is also full of spices so make sure you have chipotle powder, cumin, oregano, cinnamon, garlic, paprika, and coriander all handy.
Get the recipe: vegan chipotle black bean and tomato soup
5. One-pot sun-dried tomato pasta
What would a sun-dried tomato recipe roundup be without at least one mouth-watering pasta dish? This one has a creamy, cheesy sauce but is completely vegan. (Hint: you need oat milk and nutritional yeast.) Spinach is also added, which ups the fiber in the dish, and minced garlic will add an earthy warmth. The end result is a dinner that’s comforting without being heavy.
Get the recipe: one-pot sun-dried tomato pasta
6. Vegetarian pasta with artichokes and sun-dried tomatoes
This is another light, summery pasta recipe definitely worth bookmarking. Besides the sun-dried tomatoes, it uses another underrated produce item: artichokes. Fresh basil and garlic are also incorporated, enhancing both the taste as well as the nutritional benefits; both herbs are full of heart- and brain-supporting antioxidants.
Get the recipe: vegetarian pasta with artichokes and sun-dried tomatoes
7. Sun-dried tomatoes, spinach, and quinoa salad
As the quinoa burger recipe already proved, sun-dried tomatoes pair great with the grain. Both are used to make this fiber-rich salad that’s a perfect summer cookout side dish. Literally every single ingredient is full of nutrients. And it only takes 25 minutes to make!
Get the recipe: sun-dried tomatoes, spinach, and quinoa salad
8. Roasted Parmesan broccoli with sun-dried tomatoes
There’s just something about roasted broccoli that makes it so darn satisfying—and when you add Parmesan and garlic to the party, it’s just downright irresistible. The sun-dried tomatoes add brightness to the roasted veg, giving complexity to the taste even though it’s a simple dish to make. This is one easy side you’ll keep coming back to.
Get the recipe: roasted Parmesan broccoli with sun-dried tomatoes
9. Sun-dried tomato bruschetta
If you’re having some friends over for apps and wine, this is the perfect dish to serve and it takes a grand total of 10 minutes to make. The sun-dried tomatoes are layered on top of sliced baguette slathered with ricotta cheese. Cherry tomatoes that aren’t sun-dried are also part of the topping, making the overall tomato flavor truly well-rounded.
Get the recipe: sun-dried tomato bruschetta
10. Sun-dried tomato and basil pesto with zoodles
This pasta dish is almost entirely plant-based; the one exception is the grilled chicken, which is added for protein (to make it entirely vegan, use tofu instead). Even the noodles are from the produce section: zucchini! Consider this the ideal weeknight dinner—it’s full of fresh summer flavors like basil pesto, and takes just 15 minutes to make.
Get the recipe: sun-dried tomato and basil pesto with zoodles
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