Homemade Sun-Dried Tomatoes in Olive Oil

Homemade Sun Dried Tomatoes for Your Pantry

The aroma of roasting tomatoes wafts through the home, cozy and savory. It evokes memories of the Mediterranean shoreline, where air-drying the harvest is a timeless tradition. For those in Greece and Italy, this is less of a formal recipe and more of a seasonal ritual to preserve the essence of summer for the colder months.

The resulting flavor is far more intense than what you find in fresh produce. It's a powerful burst of acidity and umami that enhances every other ingredient on the plate. By preparing these yourself, you can customize the salt and oil levels, which significantly impacts the final taste.

We are using the oven approach here since few of us have access to a perfectly sunny, windless patio for three weeks. This method delivers that same signature chew and concentrated flavor in just one afternoon.

What Makes Them Chewy

The Salt Trick: Salt pulls water out of the tomato cells quickly. This stops them from steaming and keeps them from getting mushy.

Low Heat: Keeping the oven at 225°F evaporates water slowly. It concentrates the sugars without scorching the skins.

The Pantry List

• 2 lbs Roma or Cherry tomatoes Why this? Roma has thicker walls and less water.
• 1 tbsp Kosher salt Why this? Coarse grains don't oversalt the surface.
• 1 tsp Dried oregano Why this? Classic earthy note.
• 1 tsp Dried basil Why this? Adds a sweet, peppery edge.
• 2 cups Extra virgin olive oil Why this? high quality oil preserves flavor.
• 4 cloves Garlic, peeled and smashed Why this? Smashed cloves infuse better than minced.
• 2 sprigs Fresh rosemary or thyme Why this? Adds a woody aroma.
• ½ tsp Black peppercorns Why this? Whole peppercorns stay pungent longer.

Tools You'll Need

Professional gear isn't necessary for this process. A basic baking sheet and parchment paper will work just fine. Placing a wire rack inside the pan is a great option to ensure air circulates under the slices.

For storage, use two sterilized glass jars with tight sealing lids. Make sure they are completely dry, as any trapped moisture could cause spoilage once the oil is added.

How to Make Them

1. The Prep Phase

Preheat your oven to 225°F (105°C). Wash and thoroughly dry the tomatoes. Slice Roma tomatoes into ¼-inch thick rounds or halve cherry tomatoes lengthwise. Arrange them cut side up on parchment lined sheets, making sure they aren't touching so the air can move.

Sprinkle evenly with salt, dried oregano, and basil.

2. The Slow Roast

Slide the trays into the oven. Roast for 3 to 4 hours. Check them at the 3 hour mark. They are done until they look mahogany colored and feel flexible and leathery, not brittle.

3. The Infusion & Packing

Let the Sun Dried Tomatoes cool completely. In your sterilized jars, layer the tomatoes, alternating with smashed garlic cloves, peppercorns, and fresh herb sprigs. Pour the olive oil over the top until the tomatoes are completely submerged. Press down with a spoon to remove air bubbles.

Fixing Common Issues

If your tomatoes feel like chips and snap when you bend them, you've gone too far. Overcooking happens fast if your oven runs hot. Use an oven thermometer to make sure you're actually at 225°F.

Soggy tomatoes usually happen because the slices were too thick or they were crowded on the pan. This creates steam instead of evaporation, leaving you with a jammy texture rather than a chewy one.

If the oil looks cloudy, it's usually just a sign of temperature change or tiny particles of tomato flesh. It doesn't affect the taste, but keeping the jars in a cool, dark place helps.

Overcooked Texture

The tomatoes are brittle and dark brown.

Soggy Results

The tomatoes are mushy or wet.

Cloudy Infusion

The oil has a hazy appearance.

Swaps and Twists

Add some red pepper flakes while roasting if you prefer a bit of heat. For a brighter, citrusy flavor, place a piece of lemon zest in the jar before adding the oil.

If you enjoy this, you'll likely love my Dried Tomato Pasta Sauce recipe, as it uses these as a foundation. This is also a perfect opportunity to utilize the remaining oil from the jar, which is already packed with garlic and herb flavors.

To save money, try filling most of the jar with a more affordable refined olive oil, adding just a touch of extra virgin for the taste. This reduces the cost without compromising the final quality.

Keeping Them Fresh

Keep your SunDried Tomatoes In Olive Oil chilled in the fridge, where they will last for about 2 to 3 weeks. Because the olive oil may thicken when cold, allow the jar to sit on the counter for 10 minutes before use.

Save the oil instead of tossing it, as it is essentially a seasoned dressing. It works great for sautéing vegetables or as a base for a vinaigrette. Just be sure the tomatoes stay completely submerged in the oil to prevent mold.

Ways to Serve

These are incredible on a charcuterie board with some sharp cheddar or creamy goat cheese. You can also chop them up and stir them into a tuna salad or a homemade pesto.

They also pair well with greens. Try serving them alongside my Basic Roasted Broccoli Side for a bright, Mediterranean style dinner.

For a quick snack, put a slice of these Tomatoes In Olive Oil on a piece of toasted sourdough with a smear of ricotta. It's a simple combination, but the richness of the oil makes it feel fancy.

Right then, you've got a jar of gold in your fridge. Whether you're using them in a pasta or just snacking on them, these homemade Sun Dried Tomatoes bring a level of depth that store-bought ones just can't touch. Since they're preserved In Olive Oil, they only get better as they sit for a few days.

Trust me, your pantry will thank you.