Sun-dried tomatoes

Its skin is leathery and its flavor concentrated, so cut it to suit the dish. Finely chopped pieces can spread through the base of a braise; larger pieces need enough moisture and time to soften. Start with a small amount, especially when the tomatoes have been salted, and adjust the seasoning after they have cooked with the other ingredients.

In the Puglian preparation, ripe elongated tomatoes are split lengthwise, salted and dried in the sun, then kept dry or prepared in oil. Dry-packed and oil-packed tomatoes are separate purchases: read the ingredients and the preparation rather than assuming that a jar and a dry packet will behave identically.

In Sardinian lamb with artichokes, chopped dried tomato joins onion, garlic and carrot before a little passata is added. It gives the base a more concentrated tomato note while the fresh vegetables remain visible. For other cooking, try finely chopped pieces in a pasta sauce or a savory filling, adding enough liquid to soften them rather than leaving hard strips in the finished dish.

Look for dry-packed tomatoes when the ingredient list specifies pomodoro secco without oil. Check added salt and any other ingredients. Pick pieces that can be cut cleanly for the dish; if very firm, soften only the portion you need according to the package directions. Weigh them in the state named by your recipe, since a soaked or oil-coated product is a different starting point.

Reseal the packet or use a clean, tightly closed container and follow its storage instructions. Keep moisture and steam away from the dry supply. Prepare only the portion you need. After soaking or cooking, follow the instructions for refrigerated storage and use promptly.