These are dry-pack sun-dried tomato halves from Turkey — no oil, no jar, just tomatoes dried until their flavor concentrates into something deeper and more savory than fresh. The halves are a deep red with the seeds still visible, leathery to the touch, and ready to go straight into slow-cooked dishes or to be rehydrated for everything else. Turkey is one of the world's leading producers of sun-dried tomatoes, with production concentrated along the Aegean coast between İzmir and Manisa. In 2021 alone, Turkish exporters sent 36,800 tons of sun-dried tomatoes to 106 countries, with the United States, Italy, and Germany the top three buyers — much of it destined for pasta dishes and pizza. This is the same style of dried tomato, packed plain so you control what goes on it. How to use them: for pasta sauces, stews, and anything simmered, chop and add them directly — the cooking liquid softens them as the dish cooks. For salads, mezze platters, sandwiches, and grain bowls, rehydrate first: cover with warm water for about 30 minutes (or hot water for 10–15 minutes) until pliable, then drain and pat dry. The soaking water carries real tomato flavor, so many cooks add it to the sauce instead of pouring it out. You can also pack the softened halves in olive oil with garlic and herbs to make your own jarred version. The supplier states this product line is sun-dried naturally and contains no preservatives. Dry-pack tomatoes keep well in an airtight container in a cool, dry cupboard — no refrigeration needed before opening. Four sizes: 100g to try, 250g and 500g for regular cooking, and 1kg if dried tomatoes are a staple in your kitchen.
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