Maker · Basics
Medsun: sun-dried tomatoes with flavour concentration
Sun-dried tomatoes are a basic that makes or breaks a kitchen. Medsun captures the flavour at peak ripeness, dries in the sun and finishes in oil. What remains is colour, structure and a concentration you could never replicate yourself in a working day.
The story
Who's behind it
Medsun is an importer of Mediterranean vegetables. The business sources tomatoes at peak ripeness and dries them naturally in the sun, capturing flavour rather than cooking it away. Then comes an oil finish that keeps the tomatoes pliable and preserves flavour. The range we carry focuses on two lines: sun-dried cherry tomatoes in oil and classic sun-dried tomatoes, both in 1-kilo pails.
That sounds simple, and that's exactly the point. This is basic stock. Not a product that needs to be on the menu, but a building block that appears in dozens of dishes and has to be consistent week to week.
What makes it different
The difference is in the concentration. Fresh tomato is mostly water. Drying it in the sun removes that water and leaves the flavour behind in a much smaller volume. What you taste is a deeper, saltier and sweeter tomato than you get from a fresh one, with a texture that sits between chewy and soft.
The oil finish does two things. It keeps the tomatoes workable in the kitchen, and it preserves flavour in the oil itself. That oil is a second product in the same pail, infused with tomato and the herbs that come with it. Anyone who throws it away is throwing away efficiency.
For you as a chef this means predictability. You scoop a set amount from the pail and know what you're getting, without spending the day sun-drying fresh tomatoes yourself.
How to stand out with this
Put the tomatoes where they do the most work for the least effort. In hot applications slice them late into pasta, risotto or a sauce so the peak stays sharp. In cold applications keep them whole on an aperitif board next to a hard cheese, or blend them into tapenade for a sandwich or alongside meat.
The cherry tomatoes hold their shape and look good whole on the plate. The classic variety slices and blends more easily and disappears into dough, sauce and spread. Two formats, one flavour direction, and an oil you take along in both cases as a starting base.
Chef’s tip
Don't throw away the oil the tomatoes sit in. It's infused with tomato and herbs and works as a starting base for a dressing, a marinade or building a sauce. You get two products from one pail.
How to use it
Ideas for your menu
Focaccia and bread
Roughly chopped through the dough or on top, along with the oil.
Pasta and risotto
Sliced at the end for a savoury and sweet tomato peak.
Aperitif board and antipasti
Whole, served with a hard cheese and olives.
Tapenade and pesto
Blended into a spread that lifts a sandwich or meat.
For your menu
“Sun-dried tomatoes (Medsun), naturally dried in the sun and finished in oil.”
Products from Medsun
What we carry from this maker
Sun-dried cherry tomatoes in oil
1-kilo pail. Small format, served whole or roughly chopped.
Sun-dried tomatoes
1-kilo pail. Classic format for slicing, mixing and cooking.
Prices and availability are in the portal. Not a customer yet? Become a customer or log in to order.
Taste it in your own kitchen
Book a no-obligation tasting with Niels. No contract, just tasting.