Sun-Dried Tomatoes

When you’re shopping for sun-dried tomatoes with food allergies in mind, particularly for anyone avoiding sulfur dioxide, which is commonly used as a preservative in commercial sun-dried tomatoes, Gerbs offers a genuinely clean option. Gerbs Sun-Dried Tomatoes are made in our family-owned, dedicated allergen-free facility in Johnston, Rhode Island. Our facility has never handled gluten, wheat, peanuts, tree nuts, shellfish, dairy, eggs, sesame, sulfur dioxide, or any of the 14 major allergens. No co-packers. No shared production lines. Every bag is packed by our own trained staff on equipment used exclusively for non-GMO, vegan, and kosher foods. That is the Gerbs Guarantee.

Sun-dried tomatoes (Solanum lycopersicum) are tomatoes that have had the majority of their water content removed through drying, either by sun, or in modern production by dehydrators that replicate the process. Drying concentrates the tomato’s natural sugars, acids, and flavor compounds into an intensely savory, deeply umami piece with a leathery texture and a rich, almost sweet-tart complexity. The lycopene content, the carotenoid responsible for the tomato’s red color and an extensively studied antioxidant, actually increases in bioavailability when tomatoes are processed and concentrated.

These are a savory, unsweetened product. No sugar is added. Their natural flavor is the appeal, concentrated tomato intensity that elevates pasta, pizza, salads, dressings, and sandwiches.

Sun-dried tomatoes are tomatoes (Solanum lycopersicum) that have had most of their water content removed through drying, originally by sun exposure, now typically by mechanical dehydration. The drying process concentrates the tomato’s natural sugars, glutamic acid (an umami compound), and lycopene, the carotenoid pigment responsible for the tomato’s red color and one of the most studied antioxidant compounds in nutritional science. Sun-dried tomatoes originated as a preservation technique in southern Italy, particularly Sicily and Calabria, where the combination of abundant summer tomatoes and intense sunlight made drying the logical preservation method. The result is an intensely savory, slightly sweet, deeply umami ingredient that has become a staple of Mediterranean and Italian-American cooking. Gerbs Sun-Dried Tomatoes contain no added sugar and no sulfur dioxide.

Lycopene: High Bioavailability Antioxidant

Sun-dried tomatoes are one of the most concentrated dietary sources of lycopene, the carotenoid responsible for the tomato’s red color and one of the most studied antioxidants in nutritional science. USDA FoodData Central reports approximately 45.9 mg of lycopene per 100g of sun-dried tomatoes, significantly higher than fresh tomatoes (approximately 2.6 mg per 100g). Crucially, lycopene from processed and concentrated tomatoes is more bioavailable than from raw fresh tomatoes because heating and drying disrupt cell walls.

Vitamin C

Fresh tomatoes are a recognized source of vitamin C, USDA FoodData Central reports approximately 13.7 mg per 100g. Sun-drying causes some vitamin C loss, but sun-dried tomatoes retain meaningful amounts of this essential nutrient, supporting immune function and collagen synthesis.

Potassium

Sun-dried tomatoes provide approximately 1565 mg of potassium per 100g (USDA FoodData Central), an exceptionally high concentration resulting from moisture removal. A small 1 oz serving provides roughly 440 mg of potassium, making sun-dried tomatoes one of the more potassium-dense foods by weight. Potassium supports blood pressure regulation and fluid balance.

Umami Compounds (Glutamic Acid)

The drying process concentrates free glutamic acid in tomatoes, the amino acid responsible for umami flavor. Sun-dried tomatoes are a natural source of glutamate that enhances the savory depth of dishes without added MSG. This is a flavor benefit with nutritional dimensions, as glutamate serves as a metabolic fuel for intestinal cells.

Iron and Vitamin K

Sun-dried tomatoes provide approximately 2.5 mg of iron and 43 µg of vitamin K per 100g (USDA FoodData Central). Iron supports hemoglobin synthesis; vitamin K plays essential roles in blood coagulation and bone metabolism. As with all foods, individual results may vary. Gerbs makes no medical claims.

Serving Size: 1 oz (28g) | Calories: 72 | Total Fat: 0.8g | Sodium: 284mg | Total Carbohydrate: 15g | Dietary Fiber: 3.3g | Total Sugars: 10g (no added sugar) | Protein: 3.8g | Potassium: 440mg (9% DV) | Vitamin C: 11mg (12% DV) | Iron: 0.7mg (4% DV) | Lycopene: 12.8mg

Values are approximate and based on USDA FoodData Central data for sun-dried tomatoes. Actual values may vary by batch.

Sun-dried tomatoes are intensely savory, concentrated, umami-rich, and deeply complex, with a sweet-tart balance and a meaty, chewy texture. The drying process amplifies the tomato’s glutamic acid content, creating a pronounced umami character that makes sun-dried tomatoes among the most flavor-impactful ingredients in a pantry. The texture is leathery and firm with a satisfying chew. Their flavor is assertive, a small amount goes a long way. These are an unsweetened, savory product.

Sun-Dried Tomatoes.

Pasta

Sun-dried tomatoes are a foundational pasta ingredient, roughly chop and toss with cooked pasta, olive oil, garlic, and fresh basil for a complete, simple preparation that requires no tomato sauce. Their intense umami and concentrated tomato flavor provide more complexity per tablespoon than any fresh or canned tomato product. They pair particularly well with penne, orecchiette, and linguine in preparations anchored by olive oil rather than cream or red sauce.

Pizza

Scatter chopped sun-dried tomatoes over pizza before baking, they concentrate further in the oven and provide intense tomato flavor in every bite without the water-release that fresh tomatoes cause, which can make a pizza crust soggy. Use as a topping alongside fresh mozzarella (if appropriate) and fresh basil for a simple, high-flavor pizza.

Bruschetta

Chop sun-dried tomatoes and combine with minced garlic, fresh basil, and a drizzle of olive oil for an intense tomato bruschetta topping. The concentrated flavor requires less volume than fresh tomato preparations, making it a more efficient, shelf-stable alternative to seasonal fresh tomato bruschetta.

Dressings and Sauces

Blend sun-dried tomatoes into vinaigrettes, romesco-style sauces, and pasta sauces for a concentrated tomato backbone that adds depth without the need for long cooking times. A tablespoon of blended sun-dried tomato elevates a simple vinaigrette into something more complex and restaurant-quality.

Sandwiches and Wraps

Layer sun-dried tomatoes into sandwiches, wraps, and grain bowls as a condiment-level umami element. They add intensity where fresh tomatoes add moisture, a useful distinction in packed lunches where wet ingredients can compromise bread or wrap texture over several hours.

Store Gerbs Sun-Dried Tomatoes in a cool, dry place in an airtight container away from direct light. Unopened, they keep for up to 12 months. After opening, transfer to an airtight container and consume within 2-3 months at room temperature, or refrigerate for up to 6 months. Sun-dried tomatoes are a low-moisture product and are relatively shelf-stable, but the natural oils in the tomato can oxidize over time if exposed to air and light. Do not store in oil unless you plan to use them within a short time, as unprocessed home oil infusions with dried vegetables carry botulism risk.