Sun-dried tomatoes sound dated but they'd probably be very good to have on hand. I have to remember that the next time I go shopping. I do keep salt-packed capers and salt-packed anchovies. The quality for both is superior. Every week I estimate how much I might need and rinse them, dry them and finally cover them in olive oil in small Mason jars. The capers need several changes of water and about an hour but the anchovies need to be rinsed then rest for about 10 minutes. When you are in a hurry and want a quick bowl of white beans, here's your topping. I took some plum tomatoes, cut them in half, drizzled them with fresh thyme, some salt a pepper, and placed them in a 250F oven for just under and hour. Mixed with the anchovies and capers (and their olive oil), it was a great addition to the beans. They'd also be great for pasta.