Sun Dried Tomatoes in Olive Oil
Capture the essence of Mediterranean cuisine with this simple yet irresistible recipe for Sun Dried Tomatoes in Olive Oil. Made with ripe Roma tomatoes slowly dehydrated to preserve their natural sweetness, these tangy gems are infused with the bold flavors of fresh garlic, aromatic dried basil and oregano, and just a hint of heat from optional chili flakes. Submerged in velvety extra virgin olive oil, these sun-dried tomatoes are perfect for adding gourmet flair to salads, pastas, sandwiches, or charcuterie boards. With easy oven-drying instructions and a pantry-friendly ingredient list, this recipe is a must-try for preserving seasonal produce and creating a jar of bold, savory flavor that elevates any dish. Whether you're crafting appetizers or whipping up a pasta sauce, these homemade sun-dried tomatoes are guaranteed to impress.
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Recipe Information
Ingredients
- 2 lbs roma tomatoes (or similar variety)
- 2 tbsp sea salt
- 2 cups extra virgin olive oil
- 3 cloves fresh garlic cloves, thinly sliced
- 1 tsp dried basil
- 1 tsp dried oregano
- 0.5 tsp red chili flakes (optional)
Instructions
Preheat your oven to the lowest possible setting, usually around 150°F (65°C), or prepare a dehydrator if you have one.
Wash the roma tomatoes thoroughly and pat them dry with a kitchen towel.
Cut the tomatoes in half lengthwise and remove the seeds using a spoon or your fingers.
Arrange the tomato halves cut-side up on a baking sheet lined with a wire rack or parchment paper. Make sure they are spaced apart to allow air circulation.
Sprinkle the sea salt evenly over the cut tomatoes to help draw out moisture and enhance the flavor.
Place the tray in the oven or dehydrator and cook the tomatoes for 8-12 hours or until they are completely dehydrated but still pliable. Check occasionally to ensure they are not over-dried.
Allow the sun-dried tomatoes to cool completely before transferring them into a sterilized glass jar.
In a small saucepan, gently heat the olive oil over low heat for 1-2 minutes, then add the sliced garlic, dried basil, dried oregano, and optional red chili flakes. Cook for another 1-2 minutes, stirring occasionally, to infuse the oil with flavor. Do not let the garlic brown.
Pour the warm olive oil mixture over the sun-dried tomatoes in the jar, ensuring all the tomatoes are fully submerged. If necessary, press them down with a spoon to remove air pockets.
Seal the jar tightly and store in the refrigerator for up to 2-3 weeks. Before serving, let the tomatoes come to room temperature for optimal flavor.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1165 mg | 51% | |
| Total Carbohydrate | 4.0 g | 1% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.4 g | ||
| Protein | 0.9 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 223 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
