Allergen note
Tomatoes are not a common allergen, but some sun-dried tomatoes are treated with sulfites, which can trigger wheezing, hives or tummy upset in sensitive children, so check the label and choose sulfite-free. Their acidity can also cause a mild rash around the mouth.
How to serve
These are very salty and strongly flavored, so use them as an occasional seasoning rather than a vegetable portion. Before 12 months, use only a little, soaked and blended into sauces; toddlers can have about a teaspoon finely minced into pasta, eggs or dips.
Preparation
Choose dry-packed, unsalted, sulfite-free tomatoes when you can. Soak them in hot water for 20–30 minutes and discard the water, which draws out some of the salt, then simmer until soft and blend or mince. Drain and blot oil-packed ones well.
Texture and choking risk
Even after soaking, sun-dried tomatoes stay chewy and leathery, and whole or large pieces are hard for young children to break down. Blend them into a smooth sauce for babies, mince them very finely for toddlers, and always supervise meals.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries sun-dried tomatoes, note any reaction and see it in the allergen tracker.
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