How To Reconstitute Sun-Dried or Oven-Dried Tomatoes
To reconstitute sun-dried or oven-dried tomatoes, immerse the tomatoes in your favorite stock, wine, or warm water for about 30 minutes or until the tomatoes are soft and pliable. Do not discard the soaking liquid. Add it to your recipe. If your recipe contains a lot of liquid such as a soup or stew, there is no need to reconstitute. Simply add them to your recipe.
Reconstituting Dried Tomatoes in Olive Oil
To reconstitute sun-dried or oven-dried tomatoes in olive oil, simply add enough extra virgin olive oil to completely cover the tomatoes. Refrigerate for 24 hours. When ready for use, remove the tomatoes from the refrigerator and let them sit at room temperature for about an hour Remove the tomatoes from the extra virgin olive oil and use in your recipe.
Tomatoes covered in olive oil can be stored up to two weeks in the refrigerator.
Do not discard the extra virgin olive oil that the tomatoes were stored in. The oil will pick up essence from the tomatoes and can be used for salad dressings as well as drizzling on steaks, chops and even seafood dishes.
Dried tomato sprinkles need no reconstituting. They can be used as they are. We do not recommend storing these in extra-virgin olive oil.