Sun-dried, diced tomatoes. Tomatoes are picked when ripe, splitted, salted and spreaded on large sheets to dry. The Mediterranean summer sun evaporates the tomato liquid in a few days, but the valuable nutrients remain in the fruit. The dried tomatoes are than cleaned, diced and preserved in brine. Sun-dried tomatoes can be used conveniently in all cooking. Also stews and oven dishes benefit from sun-dried tomatoes in the form of richness and salinity. Tomatoes preserved in mild brine are succulently sweet and at the same time very fresh-tasting. To reduce salinity, tomatoes can be soaked before use. Once opened, keep refrigerated and consume within 10 days.