Dried Tomatoes in Oil: The Original Recipe to Make Them Delicious!

That’s what a good jar of dried tomatoes in oil tastes like, sunshine, captured. Tangy and richly aromatic, these tomatoes are the Mediterranean’s love letter to your taste buds. You don’t have to fly to Southern Italy or raid your nonna’s pantry to enjoy them. With just a little determination and a whole lot of olive oil, you can transform basic tomatoes into little red gems packed with bold, umami-rich flavor.

This recipe turns pasta from meh to mamma mia, a crusty slice of bread into an occasion, and a humble cheese board into a gourmet spread. Ready in one pan, well, technically a baking sheet, it is slow-cooked perfection, and your secret weapon for leveling up everything from antipasti to breakfast toast.

What Are Dried Tomatoes in Oil?

Traditionally, they were left to sunbathe on rooftops in southern Italy until wrinkled like tiny raisins. Today, the oven offers a more practical, clean, and consistent method, making them accessible to anyone, anywhere.

The oil isn’t just for looks. It becomes a tomato-infused elixir, ideal for drizzling over salads, stirring into warm grains, or dipping fresh bread. Also, they were originally crafted to preserve the summer tomato bounty well into the cooler months.

Pro Tips for the Best Dried Tomatoes in Oil

• Use ripe but firm tomatoes. Overripe tomatoes will collapse in the oven and turn mushy rather than chewy.
• Low and slow wins the race. Don’t rush the drying process by cranking up the heat, you’ll lose flavor and texture.
• Use salt and sugar because the salt draws out moisture, and the sugar helps caramelize the tomatoes gently. This tiny duo is essential for balance.
• Avoid air bubbles in the jar. Press the tomatoes gently as you layer to keep everything submerged and preserved.

Frequently Asked Questions

Can I use cherry tomatoes?

Absolutely! Cherry tomatoes are sweeter and smaller, so they may take less time to dry. As a result, start checking around the 6-hour mark.

Do I need to sterilize the jars?

Yes. If you want to store them for more than a few days, sterilize your jars by boiling them or running them through a hot dishwasher cycle.

Can I add herbs or garlic to the oil?

You can, but it’s risky. Fresh herbs and garlic can introduce moisture and bacteria. If you want extra flavor, infuse the oil separately and strain it before storing.

Can I skip the oven and sun-dry the tomatoes?

Sure, if you live somewhere sunny, dry, and not too humid. Lay the tomatoes on a mesh rack under the sun, and cover with a mesh cloth to keep bugs away. It might take several days depending on the climate.

How to Store Dried Tomatoes in Oil

Keep the jar in the fridge, and always make sure the tomatoes are submerged in oil. Use clean utensils to scoop them out and no finger fishing! Stored properly, they’ll last up to 3 weeks in the refrigerator.

How to Make Dried Tomatoes in Oil

Cut the tomatoes in half, line a baking sheet with parchment paper and arrange the tomatoes cut side up.

Sprinkle each tomato with a pinch of salt and sugar. Drizzle a little olive oil over them, no need to drown them in oil, just make it light.

Preheat your oven to 120°C (250°F), slide in the tray and let them bake gently for 8–10 hours. They should look shriveled, chewy, and richly colored, but not burnt or crispy.

Once completely cooled, begin layering them in a glass jar. After each layer of tomatoes, pour in enough olive oil to cover them. Repeat until the jar is full. Tap the jar gently on the counter to release any air bubbles.