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    You Are Here Home » Italian Recipes

    Published: Aug 7, 2017 Updated: Apr 2, 2022 by Hilda Sterner | This post may contain affiliate links 2 Comments

    Sun-Dried Tomatoes in Oil

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    sun-dried tomatoes

    This Sun-Dried Tomatoes in Oil recipe is the perfect answer for those times when you have a large tomato crop and want to preserve them for later use. Sun-dried tomatoes go great in most pasta dishes, but I especially love them in my Easy Marry Me Chicken recipe and in lasagna.

    sun-dried tomatoes in 2 jars on the counter

    How to Make This Recipe

    Step 1 | Pick Tomatoes

    Pick tomatoes, then wash and dry them.

    red tomatoes in a bowl with green tomatoes in the background

    Step 2 | Prepare Tomatoes

    Slice the tomatoes in half. Carefully remove the seeds without removing the pulp in-between the seeds. Arrange the tomatoes on a cookie sheet.

    tomatoes on a baking tray

    Step 3 | Season Tomatoes

    Sprinkle the tomatoes with sea salt, basil, and oregano.

    sliced tomatoes with herbs sprinkled on them

    Step 4 | Dehydrate Tomatoes

    Place the tomatoes on the dehydrator trays, allowing some room between the tomatoes for air circulation. Follow the temperature and times suggested by your dehydrator. It took my dehydrator eight hours to dehydrate the tomatoes to the right consistency.

    drying tomatoes on dehydrator

    Step 5 | Place Tomatoes in Jars

    Divide the tomatoes between two sterilized jars. Peel the garlic and cut in half, then divide between the jars.

    sun-dried tomatoes in a jar topped with a garlic clove

    Step 6 | Cover Tomatoes with Oil

    Pour the olive oil over the tomatoes, making sure they are completely submerged. Seal and refrigerate until ready to use.

    sun-dried tomatoes in a jar with garlic next to it

    How to Make Sun-Dried Tomatoes Without A Dehydrator

    First, if you don't have a dehydrator, may I ask why not? It's easily one of my favorite kitchen gadgets!

    Dehydrators come in a variety of styles and prices. Besides making sun-dried tomatoes, you can use the dehydrator to make many other things like pineapple chips, jerky, dried herbs, and fruit leather!

    But if you don't want to purchase a dehydrator, or don't want to wait until it arrives in the mail, there are other options, just not as cool.

    So, you want to make sun-dried tomatoes, but don't own a dehydrator?  No problem, you can simply roast the tomatoes in the oven (200 degrees for 6-8 hours) depending on the size of the tomatoes.

    Or you can do as the name suggests, and dry them out in the sun. This is how my mom dried her tomatoes back in Iraq.

    Just be sure to cover them with cheesecloth, to keep the flies off. This method will take two to three days until the tomatoes are ready.

    Expert Tips

    • Try sprinkling the tomatoes with other herbs that you may prefer, such as rosemary or thyme.
    • Be careful not to over-dry the tomatoes. They should still be somewhat pliable.
    • For longer storage, be sure to sterilize your jar and use a water bath to seal them. You might also consider adding a tablespoon of lemon juice to each jar prior to sealing them. The acid helps to preserve them even further.
    • To avoid spoilage for longer storage, don't add garlic.

    Related Recipes

    • Pickled Green Tomatoes Recipe (Toorsheyeh)
    • Middle Eastern Pickled Turnips
    • Spicy Mexican Pickled Carrots
    • Assyrian Pickled Eggplant

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

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    sun-dried tomatoes in 2 jars on the counter

    Sun-Dried Tomatoes

    "sun" dried tomatoes, using a dehydrator. 
    5 from 1 vote
    Print Pin Rate
    Course: Condiments
    Cuisine: Italian, Mediterranean
    Prep Time: 20 minutes
    Cook Time: 8 hours
    Total Time: 8 hours 20 minutes
    Servings: 16 servings
    Calories: 78kcal

    Ingredients

    • 3 lbs Roma tomatoes
    • 1½ teaspoon sea salt
    • 1½ teaspoon dried basil
    • ½ teaspoon dried oregano
    • 4 cloves garlic
    • olive oil

    Instructions

    • Pick tomatoes, then wash and dry them.
    • Slice the tomatoes in half. Carefully remove the seeds without removing the pulp in-between the seeds. Arrange the tomatoes on a cookie sheet.
    • Sprinkle the tomatoes with sea salt, basil, and oregano.
    • Place the tomatoes on the dehydrator trays, allowing some room between the tomatoes for air circulation.
    • Follow the temperature and times suggested by your dehydrator. It took my dehydrator eight hours to dehydrate the tomatoes to the right consistency.
    • Divide the tomatoes between two sterilized jars. Peel the garlic and cut in half, then divide between the jars.
    • Pour the olive oil over the tomatoes, making sure they are completely submerged. Seal and refrigerate until ready to use.

    Notes

    • Try sprinkling the tomatoes with other herbs that you may prefer, such as rosemary or thyme.
    • Be careful not to over-dry the tomatoes. They should still be somewhat pliable.
    • For longer storage, be sure to sterilize your jar and use a water bath to seal them. You might also consider adding a tablespoon of lemon juice to each jar prior to sealing them. The acid helps to preserve them even further.
    • To avoid spoilage for longer storage, don't add garlic.

    Nutrition

    Serving: 1serving | Calories: 78kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 174mg | Fiber: 1g | Sugar: 0g
    Tried this Recipe? Pin it for Later!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!
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    Comments

    1. Karla L Cole says

      August 09, 2021 at 6:31 am

      When you say vacuum seal, are you talking about canning them in water like with pasta sauce?

      Reply
      • Hilda Sterner says

        August 09, 2021 at 7:10 am

        Hi Karla,
        I would absolutely recommend canning them in water for longer storage.

        Reply

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