HOW TO USE SUN-DRIED TOMATO

We bought a pack of sun-dried pomodori from Italy and have yet to use it. We know that you do have to rehydrate them if not they would just be this very hard chewy thing. Here is how from about.com:

Unless they are already packing in oil, sun-dried tomatoes will need to be reconstituted before use. Just let them soak in warm water for thirty minutes until soft and pliable, drain (reserve the liquid to add flavor to stocks and sauces), pat dry and use as directed in your recipe. You can also use wine, broth, or other cooking liquid to reconstitute. Once reconstituted, use them within several days or pack in olive oil and store in the refrigerator for up to two weeks.

To reconstitute in oil, simply cover the dried tomatoes with oil and refrigerate for 24 hours. To use oil-packed, drain tomatoes from oil and use. Always be sure that those left in the jar are completely covered with oil, which may mean adding more oil as you use the tomatoes. Don't toss out that oil when you're done with the tomatoes. It will pick up flavor from the tomatoes and be great in salad dressings or used for stir-frys and sauteing. 

COOKING WITH SUN-DRIED TOMATOES

The flavor of sun-dried tomatoes is quite intense, concentrated, and slightly salty, so a little goes a long way. Many enjoy eating sun-dried tomatoes as a snack out of hand, especially children. Although they are wonderful with pasta, you'll enjoy using sun-dried tomatoes with many other foods, including vegetables, meats, and breads.