The dry-packed are sold in the same manner as dried fruit and will need to be reconstituted before using in recipes where they won't be cooked in a liquid, such as salads or when they're made into a spread. When buying sun-dried tomatoes you will have the choice of dry-packed tomatoes or oil-packed tomatoes. Storing Sundried Tomatoes in Jars. Refrigerate and use leftovers within three days or cover with oil and refrigerate and use within two weeks. To reconstitute in oil, simply cover with a good-grade olive oil for 24 hours before using. Place the sundried tomatoes in small freezer bags. Keeping flavorful ingredients on hand is the best way to make sure Add the stock, tomatoes, potato, sun-dried tomatoes, and basil. Sun-dried tomato oil may be reserved to use … Stir in the milk or cream and season with sugar, salt, and pepper. The basil is perfect for adding rich, aromatic depth to this soup. I searched through my pantry and fridge to see what I could come up with. This is soup certainly has all of the qualities we all know and love in a creamy tomato soup, but without the cream. https://recipes.howstuffworks.com/5-amazing-sun-dried-tomato-recipes.htm Freezing Sundried Tomatoes. This Creamy Sun Dried Tomato and Basil Soup is a spin-off of a bakery near my house and also closely resembles that of Paradise Bakery’s Fire Roasted Tomato Soup. You can also store unopened sun dried tomatoes for up to 9 months in your cupboards. It’s up to you! Since I was in a soup mood, this 5 Ingredient Sun-dried Tomato Soup was what I decided on. If you want cream, add a splash or two. Reserve the soaking liquid to use in soups and sauces. Seal the bag and place it in the freezer. Selecting Sun-Dried Tomatoes . The fact of the matter is that if you want a really good tomato soup, you want to use the best canned tomatoes you can find. Puree in a food processor, or blender, in small batches until smooth. 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