— Good Source of Vitamins C and K, Dietary Fiber, Thiamin
— Rich in Potassium, Copper, and Manganese
— Product of Turkey
Tomatoes are packed with antioxidants, vitamins, fiber, and are just perfect for you all around. However, they don’t keep well fresh and lose quite a bit of their benefits when cooked. Organic Sun Dried Tomatoes from Food To Live, on the other hand, retain the valuable nutrients and keep for months. You can enjoy them anytime, even in the middle of winter.
Health Benefits of Sun Dried Tomatoes
The secret of sun-dried tomatoes benefits is antioxidants. They contain a variety of them, and each type uniquely helps your body. These elements protect every cell in your body, thus, reducing the level of damage from oxidation. Numerous studies prove this process is a major contributing factor in many health conditions. Therefore, stocking up on potent antioxidants is a must if you want to avoid them.
Sun-dried tomatoes, also help normalize your blood pressure and promote heart health due to their high content of potassium and dietary fiber. Our organic sun-dried tomatoes are cholesterol-free, which is always suitable for the vessels.
This product is an exceptional food choice for vegans as it gives you a hefty dose of iron. Bodybuilders and athletes would also benefit from it as sun-dried tomatoes calories count isn’t high, but their nutritional value is.
Sun-Dried Tomatoes: Nutrition Information
Snacking on sun-dried tomatoes or using them in a recipe is a wise decision because they give you a huge boost of the following nutrients:
Don’t forget about their value as a source of protein and fiber. Every cup of tomatoes contains 7 grams of dietary fiber and 8 grams of efficiently processed proteins.
How to Enjoy and Store Sun-Dried Tomatoes
Like with any other vegetable or fruit, you can make dried tomatoes yourself. This would take about 12 hours, and you can use an oven or a dehydrator. You would need to turn them over and squeeze every piece a bit every few hours. Sun drying tomatoes outdoors would take no less than three days.
Organic Tomatoes, from Food To Live, is ready to eat right from the pack. If you want to soften them, just soak them in warm water, broth, or even wine for a few hours.
There is no single best tomato recipe because they can be used in a significant number of fantastic dishes. We advise trying some tomato paste, sauce, or pesto. They also taste great marinated. Pasta with sun-dried tomatoes is a delicious treat and can be cooked fast, so it’s perfect dinner for surprise guests.
Store Food To Live Organic Tomatoes like you would any other dried fruit. It means to keep them in an airtight container in a cool, dry place. You can freeze the pack, and it would last for 2+ years.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS: Organic Sun Dried Tomatoes, Sea Salt
WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.
Storage Time: Up to 12 Months
Country of Origin: Turkey
Packaged in a facility that also processes tree nuts and wheat
Not available POST
Sun-Dried Tomato Couscous with Fennel & Caraway Seeds
1½ cups of couscous
2 cups of water
5 tablespoons of tomatoe paste (or make your own with 7 sundried tomatoes in oil, 2 cloves of garlic, 2 tbsp veggie broth & teaspoon lemon juice – put into food processor and process into paste)
pinch of salt & fresh ground black pepper
2 small fennel bulbs
handful of mint, chopped
3 teaspoons of caraway seeds toasted
1 lemon squeezed of juice
1 tablespoon olive oil
pinch of salt & fresh ground pepper
Boil 2 cups of water. Put couscous into a bowl and pour the water over. Add the tomato paste, stir and cover the bowl with a plate for 10 minutes.
Meanwhile, make fennel salad
Whisk together lemon juice and olive oil dressing. Add salt and pepper to taste
Grate 2 small fennels
Toss with chopped mint and dressing.
Put couscous on a large plate.
Top the middle with fennel salad. Garnish with caraway seeds or toasted nuts.
Recipe Source: www.ordinaryvegan.net
Vegan Sun-Dried Tomato Pesto
3/4 cup sun-dried tomatoes
1 cup lightly packed baby spinach leaves
1/2 cup lightly packed basil leaves
1/4 cup unsalted sunflower seeds
1 clove garlic, roughly chopped
salt and pepper, to taste
about 1/3 cup olive oil
1 tablespoon white balsamic vinegar (or regular)
Add the sun-dried tomatoes, spinach, basil, sunflower seeds, garlic, salt and pepper to the bowl of a food processor. Pulse until finely chopped. With the food processor running, slowly pour in the olive oil and vinegar. Process until mostly smooth, scraping down the sides of the bowl as needed. To thin out the pesto, add in additional olive oil a little at a time.
Recipe Source: www.ohmyveggies.com
Vegan couscous with sun-dried tomatoes, avocados & artichokes
1 cup couscous, cooked according to package directions
1 cup chopped sun-dried tomatoes
1 cup chopped artichoke hearts
1 avocado, cubed
1-2 tablespoons capers
2 handfuls fresh spinach or arugula
1 tablespoon oil from sun-dried tomato jar
1 tablespoon lemon juice
salt/pepper to taste
Cook couscous according to package directions using vegetable broth or water. Fluff couscous with a fork when cooked.
1. Fill a large pot with water, add about a tablespoon of salt, and bring to a rolling boil over high heat.
2. Stir in the shells pasta and return to a boil.
3. Cook the until the pasta is al dente, usually 8 to 10 minutes. Follow the box directions for the time.
4. Rinse with cold water to cool. Drain and set aside.
5. In a separate small bowl add the oil, lemon juice, vinegar, mustard, garlic, oregano, salt and pepper.
6. Whisk until well blended.
7. Combine the spinach, drained pasta, pine nuts, sun dried tomatoes, scallions and parmesan cheese. Toss.
8. Add the dressing, toss and refrigerate.
Recipe Source: http://amp.gs/npNF
Classic Tomato Basil Bruschetta
4 cups diced tomatoes
1/2 cup red onion (or shallot), minced
1 large garlic cloves, minced
1/4 cup olive oil
8 fresh basil leaves, chopped
Salt & pepper to taste
1. In a large bowl, mix together all of the ingredients.
2. Preheat your oven to 350 degrees.
3. Grease a baking pan with olive oil.
4. Place slices of baguette onto a baking pan and bake for about 10 minutes, until light golden brown.
5. Top each slice with a spoonful of the tomato mixture.
Recipe adapted from Melissa Belanger, www.simplywhisked.com
Lemon Spinach Pasta with sun-dried tomatoes
1 pound of spaghetti*
the juice of 2 lemons
2 cloves of garlic, sliced
2 tbs olive oil
3 cups of fresh spinach
1 cup of sun-dried tomatoes
1/2 cup of parmesan cheese**
salt and pepper to taste
1. Cook the spaghetti according to the instructions on the package for al dente noodles.
2. In a large saute pan over medium heat, add a tablespoon of olive oil. Add the lemon juice and garlic. Stir consistently for 2-3 minutes. Add the cooked spaghetti and spinach and sun dried tomatoes. Toss in the sauce to coat noodles. Cook for a minute or until the spinach turns bright green and just begins to wilt. Season with salt and pepper and stir in Parmesan cheese.
**omit Parmesan cheese if vegan
Recipe adapted from Jenna, www.seasonedsprinkles.com