Both of them are good, but here are a few things to consider in order to choose the best ones for your recipe and lifestyle. Dried tomatoes tend to be tougher on the outside but chewier on the inside. Oil-packed ones, on the other hand, can be pre-seasoned so consider this when you're adding spices and salt to your dish. If you'd like to use dried tomatoes but think it'll be hard to use them, soften them by soaking them in a little bit of hot water for 10 minutes.