I'm making a tuna nicoise sandwich recipe from Martha Stewart's Hors D'Oeuvres Handbook, and it calls for "oven-dried tomatoes." Unfortunately, my oven is not working, so I can't do the oven-dried tomatoes. I bought some sundried tomatoes as a substitute, but they are not in any kind of liquid or oil -- just little dried tomatoes.
I'm guessing I need to reconstitute or moisten them somehow, or else they'll be too hard/chewy to eat easily. Should I soak them in water? oil? or simply chiffonade/slice them thinly?