How to Make Sun-Dried Tomatoes in Oil
Hi! Today I want to share why I love sun-dried tomatoes in oil. I’ll show you my secret trick to make meals tastier!
I Also add them to pizza, pasta, salads, or sandwiches,, so they give everything a tangy, rich taste.
Drying them takes time, but I promise it’s easy to make at home. Let me show you how I make them and keep them fresh in oil. Trust me, once you try them, you’ll want to use them in everything!
Why You’ll Love This Recipe
- Rich & Intense Flavor – Sun-dried tomatoes concentrate all the sweetness and umami of fresh tomatoes.
- Versatile Usage – Toss them into pasta, add them to sandwiches, or blend them into dips.
- Homemade Goodness – No preservatives, just pure, natural ingredients.
- Infused Oil Bonus – The leftover oil is packed with flavor and can be used in dressings, marinades, and cooking.
Ingredients
You’ll need just a few simple ingredients:
- 10 ripe tomatoes (Roma or cherry work best)
- 1 cup extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Optional Add-ins
- Red pepper flakes (for heat)
- Thyme or rosemary (for an herbal twist)
Tools You’ll Need
- Baking sheet
- Parchment paper
- Sharp knife & cutting board
- Glass jar with a tight lid (sterilized)
- Oven or dehydrator (if sun-drying isn’t an option)
Step-by-Step Guide: How to Make Sun-Dried Tomatoes in Oil
Step 1: Prepare the Tomatoes
Wash and dry the tomatoes. Slice them in half and remove the seeds for a smoother texture. If you prefer smaller pieces, quarter them instead.
Step 2: Dry the Tomatoes
- Sun-Drying Method: Arrange tomatoes on a parchment-lined baking sheet, cut side up. Sprinkle with salt and place them in direct sunlight for 2-3 days, covering with a mesh or cheesecloth to keep bugs away.
- Oven Method: Preheat the oven to 150°F (65°C). Bake the tomatoes for 6-8 hours until shriveled but slightly soft.
- Dehydrator Method: Set your dehydrator to 135°F (57°C) and dry for 6-10 hours.
Step 3: Sterilize the Jar
Boil a glass jar and its lid in hot water for 10 minutes. Let it air-dry completely before use.
Step 4: Layer the Ingredients
Place sliced garlic at the bottom of the jar. Add a layer of dried tomatoes, followed by a sprinkle of basil and oregano. Repeat until the jar is full.
Step 5: Add the Oil
Pour olive oil over the tomatoes, ensuring they are fully submerged. Gently tap the jar on a surface to remove air bubbles.
Step 6: Store & Infuse
Seal the jar tightly and store in a cool, dark place for at least 2 weeks to let the flavors blend. You can start using them earlier, but they taste even better with time.
Storage & Shelf Life
- Refrigeration: Once opened, store in the refrigerator and ensure tomatoes stay covered in oil to prevent spoilage.
- Shelf Life: Can last up to 6 months when stored properly.
- Using the Infused Oil: The oil absorbs the tomato and garlic flavors, making it great for cooking, dressings, or dipping bread.
Ways to Use Sun-Dried Tomatoes in Oil
These flavorful tomatoes can elevate many dishes:
✔ Pasta – Stir into creamy or tomato-based sauces.
✔ Salads – Toss with feta, olives, and fresh greens.
✔ Sandwiches & Wraps – Layer on paninis or Mediterranean-style wraps.
✔ Pizza & Flatbreads – Use as a topping for added depth.
✔ Dips & Spreads – Blend into hummus or mix with cream cheese.
✔ Omelets & Scrambled Eggs – Adds an extra burst of flavor.
FAQs
Can I use any type of tomato?
Yes, but Roma and cherry tomatoes work best due to their lower water content and richer flavor.
How long does the drying process take?
Sun-drying: 2-3 days (depending on the heat).
Oven-drying: 6-8 hours at 150°F (65°C).
Dehydrator: 6-10 hours at 135°F (57°C).
Can I use fresh tomatoes instead?
No, fresh tomatoes won’t work for this recipe. Drying removes moisture and intensifies the flavor.
Why are my tomatoes floating in the oil?
Use a clean spoon to press them down, ensuring they stay submerged.
Can I use other oils instead of olive oil?
Extra-virgin olive oil is preferred for its flavor, but avocado or sunflower oil can also work.
How do I know if my sun-dried tomatoes have spoiled?
If you notice mold, an off smell, or any discoloration, discard them immediately.
Can I reuse the oil?
Absolutely! The infused oil is perfect for salad dressings, drizzling over bread, or sautéing vegetables.
Final Thoughts
Making sun-dried tomatoes in oil at home is an easy, rewarding process that gives you a flavorful ingredient for a variety of dishes. With just a handful of ingredients and a little patience, you can create a kitchen staple that enhances your meals.
Try this recipe and let us know how you use your homemade sun-dried tomatoes! Don’t forget to share this with friends and family who love cooking.
