Sun-Dried Tomatoes

Sold in 2 lb. and 4 lb. Options in Re-Sealable bags.

Ingredients: Sun-Dried Tomatoes, Sea Salt.

Ingredient Country of Origin: Turkey and/or United States.

Allergen Declaration Statement: Free from; Gluten, Wheat, Legume Family {Peanuts, Soy beans, lentils, chickpeas, and lupin, beans (kidney, black, pinto, navy, string, fava), and peas (green, split, black-eyed), plus others like mung beans, adzuki, and tamarind}, Tree Nuts {almonds, cashews, hazelnuts, macadamia nuts, pecans, pistachios, walnuts, brazil nuts, pine nuts, & coconut}, Shellfish aquatic invertebrates (crab, lobster, shrimp, prawns, crayfish), Crustaceans mollusks (clams, mussels, oysters, scallops, squid, octopus, snails), Fish {vertebrates having a backbone} , Sesame, Milk/Dairy, Eggs, Mustard, Sulfur Dioxide, Potassium Sorbate.

Packaging Procedure: Hand Packaged on dedicated Gerbs equipment Johnston, RI.

Introducing Gerbs Sun-Dried Tomato Slices

OVERVIEW OF GERBS SUN-DRIED TOMATO SLICES

Sun-dried tomatoes are ripe tomatoes that have had most of their water content removed through drying, resulting in a smaller, chewy texture and an intense, sweet, tangy, and savory (umami) flavor, often preserved in oil with herbs for use in pastas, salads, and sandwiches. While traditionally dried in the sun, most commercially available “sun-dried” tomatoes are actually dried in dehydrators or low-temperature ovens, offering concentrated tomato flavor year-round.

Characteristics and Production

• Method: While historically dried on ceramic rooftops in Southern Italy, modern versions are often made using commercial dehydrators or low-temperature ovens to ensure consistency and speed.
• Tomato Types: Red plum tomatoes like Romas are preferred for their high flesh-to-seed ratio, though cherry and grape varieties are also common.
• Nutrition: They retain most of the nutrients of fresh tomatoes—such as vitamins C, K, and potassium—and have a higher concentration of the antioxidant lycopene.

Key Characteristics

• Intense Flavor: Removing water concentrates the natural sugars and compounds, creating a rich, deep tomato taste.
• Chewy Texture: They become leathery, pliable, and sometimes soft, similar to a prune.
• Versatile: Used in numerous dishes, from sauces and pestos to pizzas, breads, and egg dishes.

Production Methods

• Traditional Sun-Drying: Tomatoes are left in the sun for days, often salted and covered with cheesecloth, then brought inside at night, a process that can take weeks.
• Modern Methods: Most are dried in dehydrators or ovens (around 175-200°F / 80-90°C) for a faster, more consistent result, sometimes using sulfur dioxide as a preservative.

HOW GERBS SUN-DRIED TOMATOES ARE MADE

Sun-dried tomatoes are grown from specific tomato varieties (like San Marzano or heirloom) in hot, dry climates, primarily the Mediterranean (Italy, Malta) and California, where they’re ripened in peak summer sun, then sliced, salted, and dried on screens or rooftops to remove moisture, concentrating flavor and preserving them for winter, often finished in olive oil with herbs like rosemary.

Sun-dried tomatoes are cultivated like regular tomatoes but harvested at peak ripeness in hot, dry summer months, then sliced and dried for days in the sun (or dehydrators/ovens) after a pre-treatment with salt or sulfur dioxide to prevent spoilage and maintain color, resulting in concentrated flavor and long shelf life, often stored in oil.

Where They’re Grown & Dried

• Regions: Mediterranean (Italy, Greece, Malta), California, and other sunny, arid areas.
• Climate: Requires intense, consistent summer sun and low humidity for successful drying.
• Farms: Grown in open fields, often using heirloom or paste varieties selected for dense flesh and flavor.

How They’re Made (Traditional Method)

1. Harvest: Tomatoes are picked ripe, usually in mid-summer.
2. Prepare: Sliced in half and sprinkled with salt to draw out moisture and prevent spoilage.
3. Dry: Laid out on screens (ceramic rooftops in Italy) to allow air circulation from both sides.
4. Protect: Covered with netting to keep pests away.
5. Finish: Once leathery and pliable, they’re preserved in jars, covered with herbs (oregano, rosemary) and olive oil.

Key to Success

• Right Tomato: Varieties that dry well, like San Marzano or specific paste tomatoes, are ideal.
• Weather: Several days of hot, dry, sunny weather are essential to prevent mold and rot.
• Airflow: Proper air circulation (below and above) is crucial.

KEY HEALTH BENEFITS of GERBS SUN-DRIED TOMATOES

Sun-dried tomatoes are packed with nutrients, primarily offering high levels of the antioxidant lycopene, which supports heart health and may reduce cancer risk; they’re also rich in vitamins C and K, potassium, and fiber, boosting immunity, bone health, digestion, and blood pressure regulation, while acting as potent anti-inflammatory agents. Their concentrated form makes lycopene more available for your body to use compared to fresh tomatoes.

Key Health Benefits:

• Rich in Antioxidants: Loaded with lycopene, which fights free radicals, reduces inflammation, and protects skin, heart, and potentially lowers cancer risk (prostate, esophageal, pancreatic).
• Heart Health: Fiber and potassium help manage blood pressure and cholesterol, supporting overall cardiovascular well-being.
• Immune Support: High in Vitamin C, crucial for a strong immune system.
• Bone Health: Contains Vitamin K, important for bone strength.
• Digestive Aid: Good source of dietary fiber, promoting healthy digestion and gut health.
• Nutrient-Dense: Provides essential minerals like potassium, zinc, selenium, and manganese, plus Vitamin A.
• Anti-Inflammatory: Antioxidants and other compounds help decrease inflammation in the body.

HOW TO COOK & INCORPORATE GERBS SUN-DRIED TOMATOES INTO YOUR DIET

Sun-dried tomatoes add intense flavor to dishes; you can use them in pasta, salads, pizzas, soups, and even eggs, either chopped or blended into sauces like pesto or dips, often packed in oil to rehydrate or just ready-to-use for a quick flavor boost in Mediterranean, Italian, or savory breakfast/lunch meals. To cook, just chop and stir into hot dishes, use the oil they’re packed in, or rehydrate dry ones in warm liquid before adding to recipes for a rich, sweet, savory taste.

How to Cook & Rehydrate

• From Oil: Drain or use as-is; the oil is flavorful!.
• Dry-Packed: Soak in warm water, broth, or wine for 10-30 mins to soften and rehydrate, then chop.
• Bake: Drizzle dry or oil-packed with olive oil, salt, pepper and bake at 350°F (175°C) for a tender result.

Ways to Incorporate into Your Diet

• Breakfast: Add to omelets, frittatas, avocado toast, or egg scrambles with goat cheese.
• Lunch & Dinner:
  • Pasta/Grains: Stir into pasta, risotto, or quinoa.
  • Soups: Blend into creamy soups or add chunks to hearty vegetable/bean soups.
  • Proteins: Pair with chicken, salmon, or fish in creamy sauces.
  • Pizza/Flatbread: Top pizzas or bake into focaccia.
  • Sandwiches/Wraps: Add to tuna melts, grilled cheese, or use in wraps.
• Snacks & Appetizers:
  • Dips: Blend into hummus or spinach dip.
  • Spreads: Make a tapenade or mix into cream cheese for crackers.
  • Salads: Toss into Mediterranean salads or blend into vinaigrettes.

Order now and Taste the Goodness of Gerbs!

Storage Recommendations

For the best flavor and freshness, we recommend storing your Gerbs in an airtight container in a cool, dark place such as a pantry or kitchen cabinet, away from sunlight and heat sources like the oven.

Each time the container is opened, oxygen sneaks in and can speed up rancidity, so try to keep only about one pound of product accessible at a time.

While Gerbs can be frozen, we don’t recommend it. Freezing and thawing can change the natural cell structure, which may affect texture and taste. Keep them cool, dry, and sealed tight for the best experience!