- READY TO USE: We pre-cut our tomatoes so that you won’t have to slice before tossing them in a salad, adding to a meatloaf or creatively mixing them into one of your own meal ideas
- READY TO USE: Whether you are sprucing up one of your favorite recipes or using one of ours, you won’t be disappointed in the amazing flavor our sun-dried tomatoes add to any appetizer, soup, salad or entree
- RECIPE IDEA: Chicken Pasta Tossed with Asparagus & Julienne-Cut Sun-Dried Tomatoes
- HIGH QUALITY: Our tomatoes dry slowly over 7 to 10 days drenched in the California sun for superior flavor and texture. We use up to 21 pounds of fresh tomato to make ONE pound of sun-dried tomato
- OUR PROCESS: When the tomatoes reach just the right moisture level, we gather them up across our 27-acre drying facility and send them off to be used in of our many delicious sun dried tomato products
From the brand
A taste of sunshine.
Dried in the sun, our flavor-packed sun-dried tomatoes bring garden-grown flavor straight to your kitchen.
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Perfect for every meal.
You’ll love the amazing flavor California Sun Dry tomatoes add to soup, pasta, salads and more.
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Product Description
Nutritious and Delicious
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CONVENIENT AND VERSATILE: Add a burst of flavor to pasta, chicken, and veggies, or grab a bag for a quick snack on the go. Try all of our flavors and sauces |
PACKED WITH FLAVOR: Picked at the peak of ripeness and laid to dry in the California sun to preserve freshness and flavor you can enjoy all year round. |
HEART HEALTHY ANTIOXIDANTS: Each sun-dried tomato is chock full of lycopene, vitamin c, and fiber. Brighten up every meal with a splash of California Sun Dry. |
Sun-Dried Tomato Spinach Frittata
Preheat oven to 400°F. Drizzle olive oil in an oven-safe skillet and heat over medium heat. Add shallot and cook until soft, stirring frequently, about 2 minutes. Add sun-dried tomatoes and spinach and cook about 3 minutes. Add salt, pepper and fresh herbs.
Pour beaten eggs over mixture, ensuring eggs cover all vegetables. Cook for 2 minutes without stirring until eggs are set around the edges.
Sprinkle the top with crumbled cheese and place the pan in the oven. Bake 10-12 minutes until eggs are set.
Cut into wedges and serve.
Ingredients
- 1 shallot, diced
- 1 cup California Sun Dry Julienne Cut sun-dried tomatoes
- 2 cups spinach, chopped
- Fresh herbs such as dill, basil, oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 large eggs, beaten
- Goat cheese (optional)