The vogue for sun-dried tomatoes has long passed its peak, as we realised that most of them were tough, and that many were flavourless. But the best brands, used with other ingredients, still have a place.
One nice way of using them, if you have a small electric whizzer, is as a paste. Put them in the whizzer with a little of their oil, some seasoning (be careful with the salt), and some chopped garlic. Last night I baked slices of aubergine until tender, spread my sun-dried tomato paste on top, placed slices of Gruyere on top of that, and put these assemblies back into the oven for a further five minutes. The paste also makes a decent alternative to tinned tomato puree.