Melis Sun Dried Tomatoes in Oil are tomatoes that have been dried until their flavour turns concentrated, sweet and gently tangy, then packed in oil in a 330 g glass jar. According to the ingredient list published for this jar, the recipe combines sun-dried tomatoes (55%) with sunflower oil, vinegar, salt and citric acid, finished with thyme, parsley, paprika and chopped garlic.
In Turkish kitchens dried tomatoes sit on the breakfast table next to olives and white cheese, and they turn up folded into pide and gözleme fillings, chopped into bulgur pilaf or stirred through pasta and salads. Chop a few pieces over warm pasta, spread them on toast with labneh, tuck them into an omelette or scatter them over a pizza. The seasoned oil in the jar is worth keeping for salad dressings or for dipping bread.
Keep the jar in a cool, dry place away from sunlight and refrigerate it once opened. Use a clean, dry spoon each time and keep the remaining tomatoes covered with oil. Check the label for the best-before date.