Description
These homemade sun-dried tomatoes in oil are rich, savory, aromatic, and perfect for adding to pasta, salads, sandwiches, antipasti boards, or Mediterranean dishes. Slow-drying the tomatoes enhances their natural sweetness, while herbs and garlic infuse the oil with deep flavor.
Introduction
Making sun-dried tomatoes in oil at home is easier than you think. Instead of commercial versions filled with preservatives, you can prepare naturally dried tomatoes with clean ingredients and customize the herbs and flavorings. This recipe provides three methods—oven, sun-drying, and dehydrator—plus safe storage tips to ensure quality and flavor.
Why You’ll Love This Recipe
- Natural ingredients and customizable flavors
- Long-lasting pantry staple
- Excellent for meal prep
- More flavorful and cheaper than store-bought versions
- Works with different tomatoes: San Marzano, cherry, or datterini
Ingredients
- 1 kg San Marzano tomatoes
- 2 tablespoons white wine vinegar
- Extra-virgin olive oil (as needed)
- Fine salt (as needed)
- Fresh parsley (as needed)
- Garlic, finely chopped or sliced (as needed)
Instructions
1. Prep the Tomatoes
Wash and dry the tomatoes thoroughly. Cut them in half lengthwise and place them on a baking tray lined with parchment, cut side up. Drizzle with a little olive oil and sprinkle with fine salt.
2. Oven Drying
Bake in a static oven at 120°C for about 10 hours.
The tomatoes are ready when they have lost their moisture and the skins look slightly curled. Allow them to cool completely on a rack or tray.
3. Vinegar Blanching
Bring a pot of water to a boil and add the white wine vinegar. Add the dried tomatoes and blanch them for 4–5 minutes.
Drain them well and pat them dry thoroughly with a clean cloth.
4. Sterilize the Jars
Place the empty jars in a pot, cover them with cold water, and boil for 30 minutes.
Add the lids during the last 10 minutes.
Let them cool in the water, then drain upside down on a clean cloth.
5. Prep the Aromatics
Finely chop the parsley and garlic.
6. Fill the Jars
Layer the tomatoes inside the sterilized jars, alternating with the garlic-parsley mixture.
Press the tomatoes gently and pour in enough extra-virgin olive oil to completely cover them, leaving about 2 cm from the rim.
Tap the jars lightly on the counter to release air bubbles.
7. Pasteurize the Jars
Place the filled jars in a pot, separating them with a cloth so they do not hit each other.
Cover with water and simmer for 30 minutes from the moment it begins to boil.
Allow to cool completely, then check the vacuum seal: press the center of the lid—if there is no clicking sound, the seal is correct.
8. Resting Time
Store the jars in a cool, dry place and leave them for 1 week before eating to develop flavor.
Variations
- Traditional Sun Drying:
Place salted tomato halves on a clean cloth under the sun for 7–10 days, turning them after 4–5 days.
Blanch briefly in water + vinegar, then dry for another 1–2 days before packing in jars. - Dehydrator Method:
Use cherry or datterino tomatoes. Dry at 65°C for 24–36 hours, checking occasionally. - Flavor Add-ins:
Basil, oregano, thyme, mint, black pepper, chili flakes, bay leaf, or keep them plain for versatility. - Using Pre-Dried Tomatoes:
If you have dried tomatoes already, skip the oven step. Just blanch them in vinegar water before packing.
Tips for Best Results
- Dry the tomatoes completely—any moisture can affect preservation.
- Always cover tomatoes fully with oil to prevent spoilage.
- Press gently to remove air pockets inside the jar.
- Use high-quality extra-virgin olive oil for best flavor.
- Sterilization is essential for long-term storage.
Storage Tips
- Unopened jars last up to 3 months in a cool, dark place.
- Once opened, store in the fridge and consume within 3–4 days, keeping tomatoes fully submerged in oil.
- If the oil solidifies in the fridge, it’s normal—just let it sit at room temperature before serving.
Serving Suggestions
- Pasta sauces, bruschetta, sandwiches
- Salads, focaccia, savory pies
- Cheese boards and antipasto platters
- Blended into pesto or spreads
FAQs
Can I skip the vinegar blanching step?
No—it helps sanitize the tomatoes and prevents bacterial growth.
Can I use regular plum tomatoes?
Yes, but San Marzano or cherry tomatoes have better sweetness and texture.
Can I use dried herbs instead of fresh?
Absolutely—dried oregano or thyme work very well.
Conclusion
Homemade sun-dried tomatoes in oil are intensely flavorful, customizable, and surprisingly simple to make. With proper drying and careful sterilization, they become a delicious pantry essential you can enjoy for months.