August, time of jarred food! Here a summer classic: The sun-dried tomatoes. To prepare dried tomatoes in the traditional way it takes a week of sun. Umm ... a week... fortunately, there is another way to make delicious dried tomatoes in "only" 10 to 14 hours! This process is not fast, but the result is delicious, and it will comfort on cold winter days, bringing a little 'sun even in December,unless you live in California, lucky guys!
If you like this recipe, please click here, leave a comment and vote 5 stars!
A simple action to help the growth of this blog. 🙂
- 5.5 lb (2.5 kg) fresh ripe Roma tomatoes
- 1.5 cup extra virgin olive oil (best quality)
- 1 tbsp dried oregano
- ½ tsp dried mixed peppercorns
- 1 tbsp table salt
- 1 tsp sugar
VISIT MY NEW YOUTUBE CHANNEL!
My new youtube channel is finally online: take a look to my video recipes clicking here and give me your opinion, thanks!
FIRST STEPS
First, preheat oven to 200 °- 225 ° F.
After that, wash and dry the tomatoes. Line a dripping pan with a sheet of parchment paper and spread over the paper half the salt and the sugar.
Cut the tomatoes in half and put them on the baking tray, then spread the other part of salt and sugar over the tomatoes halves.
Bake for 10 to 14 hours. After 8-10 hours, check the tomatoes and take out from the oven those of them ready.
Finally, place the tomatoes on a rack, covering them with a clean cloth.
STERILIZE THE JARS
Meanwhile the tomatoes are cooking, line a pot with clean cloths, then insert the preserving jars and caps and fill the pot with water to 2 inches above the jars.
After that, place the pot on the heat and let it boil up 20-25 minutes. Lastly, take out jars and cups from the water with the help of pliers (do not touch the inside of the vessel and cap).
Let dry jars and caps upside on a clean cloth, until completely dry.
SUN-DRIED TOMATOES PRESERVED IN OIL
Check the vessels are perfectly dried, then insert the tomatoes into the jars, alternating peppercorns, dried oregano, and olive oil.
Press the tomatoes to let out all the air and check that all the tomatoes are thoroughly submerged before closing the cap.
The Sun-dried tomatoes can be stored for short or long time using different techniques:
SHORT TIME CANNING: place the Sun-dried tomatoes jars in the fridge, and serve after at least 3 days up to 7 days.
LONG TIME CANNING: this is the most traditional way to preserve Sun-dried tomatoes in Italy: the vegetables are stored at least 1 month up to 6 months before being eaten. The long time canning requires a water-bath and a dry, dark and cool place where store the jars. But, long time preserving could be dangerous if not done properly, so I strongly suggest you read the USDA Guide to Home Canning carefully.
TAKE A LOOK AT THIS
JUMBO SHELLS PASTA WITH CREAM OF ASPARAGUS AND ROASTED CHERRY TOMATOES
PRINTABLE VERSION
HOMEMADE SUN-DRIED TOMATOES preserved in olive oil
August, time of jarred food! Here a summer classic: The sun-dried tomatoes. To prepare dried tomatoes in the traditional way it takes a week of sun.
Umm ... a week... fortunately, there is another way to make delicious dried tomatoes in "only" 10 to 14 hours!
This process is not fast, but the result is delicious, and it will comfort on cold winter days, bringing a little 'sun even in December, unless you live in California, lucky guys!
Ingredients
- 5.5 lb (2.5 kg) fresh ripe Roma tomatoes
- 1.5 cup extra virgin olive oil (best quality)
- 1 tbsp dried oregano
- ½ tsp dried mixed peppercorns
- 1 tbsp table salt
- 1 tsp sugar
Instructions
VISIT MY NEW YOUTUBE CHANNEL!
My new youtube channel is finally online: take a look to my video recipes clicking here and give me your opinion, thanks!
FIRST STEPS
- First, preheat oven to 200 ° - 225 ° F.
- After that, wash and dry the tomatoes. Line a dripping pan with a sheet of parchment paper and spread over the paper half the salt and the sugar.
- Cut the tomatoes in half and put them on the baking tray, then spread the other part of salt and sugar over the tomatoes halves.
- Bake for 10 to 14 hours. After 8-10 hours, check the tomatoes and take out from the oven those of them ready. Finally, place the tomatoes on a rack, covering them with a clean cloth.
STERILIZE THE JARS
- Meanwhile the tomatoes are cooking, line a pot with clean cloths, then insert the preserving jars and caps and fill the pot with water to 2 inches above the jars.
- After that, place the pot on the heat and let it boil up 20-25 minutes.
- Lastly, take out jars and cups from the water with the help of pliers (do not touch the inside of the vessel and cap).
- Let dry jars and caps upside on a clean cloth, until completely dry.
SUN-DRIED TOMATOES PRESERVED IN OIL
- Check the vessels are perfectly dried, then insert the tomatoes into the jars, alternating peppercorns, dried oregano, and olive oil. Press the tomatoes to let out all the air and check that all the tomatoes are thoroughly submerged before closing the cap.
SUN DRIED TOMATOES CANNING
- The Sun-dried tomatoes can be stored for short or long time using different techniques:
- SHORT TIME CANNING: place the Sun-dried tomatoes jars in the fridge, and serve after at least 3 days up to 7 days.
- LONG TIME CANNING: this is the most traditional way to preserve Sun-dried tomatoes in Italy: the vegetables are stored at least 1 month up to 6 months before being eaten. The long time canning requires a water-bath and a dry, dark and cool place where store the jars. But, long time preserving could be dangerous if not done properly, so I strongly suggest you read the USDA Guide to Home Canning carefully.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 370Total Fat 41gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 34gCholesterol 0mgSodium 875mgCarbohydrates 3gFiber 1gSugar 2gProtein 0g
The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.
The oven temperature you state cant be right, they would surely be burnt to a crisp at those temps for that long!
Hello Mr carpenter, I prepared 10 jars of tomatoes following these recipe, no one burnt (take a look at my pictures). Have you tried to prepare these? Just a consideration: the temperature I wrote are in Fahrenheit, not Celsius!
Maybe you are confusing the temperature with Celcius?
The tomatoes are dried at 200F which is approx 90C
Hi Vera, thank you for your question 🙂
The temperature is correct (200-225°F). You want the tomatoes dried not baked, simulating the action of the sun in the oven.
Hi Mr. Carpenter I followed the recipe exactly and they are absolutely delicious. My first batch made the jar only to disappear. They turn out beautifully. I set my timer for ever 1.5 to 2 hour to be sure. I left mine in a little longer because they are so meaty.
Good Luck with them. Etta
I will surely try this. I need to learn canning first. I'm excited!
WELL DONE ARTICLE - BRAVO!!!!
So excited to try this. But your weights are off. 5.5 pounds is equal to 2.5 kg not 1.35 kg.
You're right Stacey! Thanks for noticed, I'll correct this ASAP 🙂
If you decide to make the tomatoes, let me know if you like them.
Perfect
Thank you Gail 🙂
What is the total yield of this recipe?
How many jars? I would use 500ml or 1 pint jars
Hi Sacey,
The recipe quantites are set for about 3 pint jars.
Happy cooking!
F.
Can you use cherry tomoatoes? And what about a dehydrator??
Hi Kristin,
Yes, technically you can make this also with cherry tomatoes, but likely the timing will be different.
And, yes, you can use a dehydrator, but it need some testing to set the right temp and timing.
Happy cooking!
F.
can I add red wine vinegar after I added the oil?
Forgot to dipp the tomatos .
Absolutely! It is a tasty variation, but I suggest you to boil the vinegar 3 minutes to mild the sourness 🙂
I bought some sundried tomatos and spices in Italy, after tasting the one that was infused in olive oil, I love the texture and taste so I want to learn how to make my own.
Cool Patricia!
Let me know 🙂
Happy cooking
F.
Awesome and easy to make
Thank you Larry!
Happy cooking 🙂
F.
Great recipe clearly explained.
Thank you Dev 🙂
Happy cooking!
F.
How can you tell when the tomatoes are done drying in the oven?
Hi Bob,
you want them as dried as possible without being burned or excessively dark. Take a look to my picture to have an idea.
Happy cooking 🙂
F.
What an easy recipe. Thank you for simplifying it—I wanted to can my sun dried tomatoes and you make it easy. Reminder to others—it is unbelievable how much the tomatoes shrivel—these sun dried tomatoes will be little chunks of gold!
Thank you Janet!
Happy cooking 🙂
F.
A very practical way to preserve sundried tomatoes, thanks to you.
Now that I have the tomatoes dried and ready for preserving, and after canning them in jars with the oil, oregano etc, can i seal the jars in the bath canner by boiling them. i am concerened because of the oil.
Thanks a lot for your help!
Hi Nicholas,
The preserving in oil is the most common technique to store sun-dried tomatoes in Italy, and very traditional for centuries. Currently, long preserving in oil is controversial. Personally, I do preserve my private tomatoes reserve in oil for months, but it requires experience and is not without risks, so I can't suggest it: it is a personal choice, and it requires a long and meticulous method.
If you are not confident with long preserving, I strongly suggest to store the tomatoes in oil for three days and consume them within a week.
Happy cooking 🙂
F.
Looks good
Could I add butter to these? I have been successful at making them. I have been putting them in vacuum bags. I would like to try jars. Thanks
Hi,
Honestly I never tried... personally, in this case I prefer to follow the tradition and add extra-virgin olive oil.
Happy cooking 🙂
F.
I love these sun-dried tomatoes. I make it about every 1-2 weeks it's so good!!! I make zucchini pizzas and I use them as one of my toppings and I make my husband tortilla wraps with the tomatoes and so much more!
Thank you for the recipe!!!
Wow Sheri, thank you so much for your words 🙂
Happy cooking!
F.
Delicious tomatoes! If you finish a batch of tomatoes is it possible to reuse the same oil for the next batch or should the oil be replaced each time? Thanks!
Thank you Carla!
I prefer to use new oil to prevent any risks.
The oil remains is delicious to prepare sauces and stews, or over pizzas and flatbreads!
Use the oil within the next few days storing the jar into the fridge.
Happy cooking!
F.
I had such trouble finding a recipe for sun dried tomatoes jarred! Thank you for helping out.
Thanks Sara,
I hope you'll like them!
happy cooking 🙂
F.
I have a dehydrator . . . . I'm going to try this using it!!!
Nice!
Happy cooking Bonny 🙂
F.
I'd like to try this
I love them! Working on my 3rd batch! They are great with Suateed Garlic Mushrooms & Shrimp. Salads, eat like candy. My first batch went into the jars and back out as I munched on them all day. Thank you for the wonderful recipe. I love them at room temp the best!
Haven't used it yet but plan to
Nice!
Let me know Judy 🙂
Happy cooking
F.
Recipe for sun dried tomatoes
Easy recipe for many benefits in the future !
Thank you Karyl 🙂
Happy cooking!
F.
Beautiful recipe
Thank you Eugene 🙂
Happy cooking!
F.
Looks fantastic
Thank you Karen!
Happy cooking 🙂
F.
Hi,
So, I am excited to try this today, sounds like they will be awesome. I haven't had any decent ones since in Sicily in early 2020. Couple questions please. Apx. how much oil per jar (I am using 250 ml jars and 500 ml jars)? Do you pack the tomatoes tight? If using cherry tomatoes would you still halve them? You might get message from this email that it has changed - ignore it I will still get the email from the address below.
One other question, have you ever used a bigger tomato like a good boy or beef steak?
Hi Tak,
No, never, but you could give a try. Let me know
F.
Hi Tak,
1) That's depends con the size of dried tomatoes, an how much they are dried.
2) yes
3) no, the are too small
Happy cooking 🙂
F.
Thanks! They are awesome, the baby tomatoes are especially good. I don't think my 4 cookie sheets will make it to the jar, lol! One other question, I have some that are dry but still a little squish and some that are crisper a few almost burnt but not quite, should they be so dry that they are crispy but not burnt or still a little soft?
Commonly, the tomatoes are pretty dry before preserving, particularly if you are preparing a long term canning. For a short term canning in the fridge you can choose your preferred garage of dryness.
Sounds
Wonderful
Thank you Helen 🙂
Happy cooking!
F.
Sounds good, can't wait to ttry
Nice!
Let me know Michelle 🙂
Happy cooking
F.
Thank you for sharing this recipe and preservation instructions. This was a.fun experience with a tasty reward at the finish.
Thank you Janet, I'm glad you liked them!
Happy cooking 🙂
F.
This is the recipe I have been looking for, sounds perfect, thank you
Thanks Ann 🙂
Happy cooking!
F
Hello!
I am planning to use a dehydrator for this recipe. Any advice?
Thanks!
5 stars
Love this, exactly the recipe I was looking for to process this summer's specialty drying tomato variety I have in the garden. Can't wait to try this, thanks for sharing the recipe!
Thank you Tara!
Let me know, happy cooking 🙂
F.
Can't wait to try
Thank you!
Have too many fresh tomatoes!