Oil Packed Sun (Oven) Dried Tomatoes

Sharing is caring!

Sun-dried tomatoes are a culinary treasure that can elevate a variety of dishes with their intense flavor and chewy texture. These little gems, often found in Mediterranean cuisine, are more than just a simple ingredient; they are a testament to the power of preservation and the magic of sun exposure.

What Are Sun (Oven) Dried Tomatoes?

Oil Packed Sun (Oven) Dried Tomatoes

Sun-dried tomatoes are ripe tomatoes that have been dried under the sun to remove moisture, concentrating their flavors and sugars. While the traditional method involves sun drying, many commercial varieties are now dehydrated using ovens or food dehydrators for consistency. The method I am sharing here today is OVEN DRYING at home. This is simple, doesn’t require any special equipment and the result is a chewy, tangy DELICIOUS treat that adds depth to any dish.

Health Benefits

Sun (Oven) Dried Tomatoes

Beyond their incredible flavor, sun-dried tomatoes pack a nutritional punch. They are rich in vitamins A, C, and K, as well as minerals like iron and potassium. Their high antioxidant content, particularly lycopene, has been linked to various health benefits, including reduced risk of chronic diseases.

Culinary Uses

The versatility of sun-dried tomatoes in on of their greatest assets. Here are some ways to incorporate them into your meals:

  1. SALADS: Chop sun dried tomatoes and toss them into salads for a burst of flavor. They pair well with greens, olives, and feta cheese.
  2. PASTA DISHES: Add them to pasta dishes for depth and richness. They work beautifully in both creamy and tomato-based sauces.
  3. PIZZAS and FLATBREADS: Use them as a topping to elevate your homemade pizzas. Their concentrated flavor complements cheeses and fresh herbs wonderfully.
  4. SANDWICHES and WRAPS: layer sun dried tomatoes in sandwiches or wraps for added texture and taste.
  5. DIPS and SPREADS: Blend into hummus or cheese spreads for a unique twist on classic recipes.

Tips for Storing your Sun (Oven) Dried Tomatoes

Sun-dried tomatoes can be found packed in oil as in this recipe or simply dried. If you opt for the dried variety, it’s essential to store them in an airtight container in a cool, dark place. If they’re packed in oil, keep them in the cool/dark pantry or cupboard or even the refrigerator to maintain freshness.

To keep your sin-dried tomatoes, fresh, store them in an airtight container such as a jar in a cool, dark place. They are best if consumed within 6 months time but can be left at room temperature.

If you are worried at all about keep sun dried tomatoes in the pantry at room temperature, you can certainly refrigerate them.

You can refrigerate oil packed sun dried tomatoes as well. Just know that the oil in the jar will solidify and become cloudy when cold but should turn liquid and clear again at room temperature.

For oil packed tomatoes, be sure all the tomatoes are completely submerged under the surface of the oil at all times to prevent spoilage.

Each time you remove some tomatoes from the jar, take a fork or spoon and gently push all the tomatoes and herbs back down under the surface of the oil.

For longer term storage consider freezing your sun dried tomatoes by simply placing them in a single layer and freezing solid then transferring them to a freezer bag.

Here are the ingredients for making Oil Packed Sun (Oven) Dried Tomatoes

For those who enjoy DIY projects, making your own sun-dried tomatoes can be a rewarding experience.

Ingredients

  • Tomatoes (I prefer cherry or grape varieties but you can use any kind!)
  • Non-Iodized Salt
  • Dried Herbs like garlic, oregano or basil (optional) 
  • Good quality oil for oil packing (Olive Oil Preferred)

Instructions

First, preheat your oven to 200 degrees F and line baking sheet with parchment paper. 

Wash, dry then slice your cherry or grape tomatoes in halves or quarters. If you are using other varieties of tomatoes and they are very juicy, you can squeeze some of the seeds and juice out. For larger tomatoes make 1/4 inch slices 

Lay tomato slices on parchment paper, close together but not touching. 

Now, sprinkle tomatoes with salt. Measure with your heart here. The amount will depend on how many tomaotes you have. Remember they shrink so the salt will also be concentrated. You can always add more salt during oil packing. 

Next, place trays in oven and allow to cook/dry fo 2-4 hours. This may take longer. Check on them frequently and turn the trays to ensure even drying. 

Once most of the moisture is gone but the tomatoes are still flexible but not crisp, remove the pans and allow them to cool. 

You can store these Sun (Oven) dried tomatoes just as they are in an air tight container in cool dark place, refrigerate or freeze them or OIL PACK THEM. 

Oil packed sun dried tomatoes add an extra layer of flavor and ensures longevity. The oil keeps out oxygen and keeps the tomatoes from spoiling.

To oil pack your tomatoes simply place a layer of sun dried tomato in the bottom of a clean jar. Sprinkle dried garlic or herbs (just a pinch or two) then pour oil on top to just cover. 

Add another layer of tomatoes and repeat the process until the jar is full. You may add pinches of salt for flavor as you layer and pack your tomatoes. 

Don’t TOSS the oil from your oil packed Sun (Oven) Dried tomatoes!

The oil that you used to pack your tomatoes can also be used in recipes like salad dressings, a dip for Homemade French Bread, pasta dishes and other areas of cooking where olive oil is needed. The tomatoes impart a wonderful flavor to the oil too!

Hey there my friends!

Sun-dried tomatoes are more than just a delicious addition to your meals; they embody the essence of summer and the joy of preservation. Whether you buy them or make them yourself, these flavorful morsels can transform your cooking and inspire creativity in the kitchen. So next time you’re looking to add a burst of flavor, consider reaching for sun-dried tomatoes—you won’t be disappointed! Let me know if you make this recipe and I’d love for you to share it and tag me on Instagram!

Fearlessly Kassy homemaking without Fear signature

Love this recipe? Here are more posts we know you’re gonna love!

Need kitchen essentials?

Click the button below to shop my favorites on Amazon.

Click here so save this tasty tomato recipe for later:

Oil Packed Sun (Oven) Dried Tomatoes

Oil Packed Sun (Oven) Dried Tomatoes

Yield: Variable

These flavorful, versatile little gems of concentrated summer flavor are simple to make but pack a punch. You will love the all-natural sweet umami flavor. These are a must preserve for us every year! Enjoy

Ingredients

  • Tomatoes (I prefer cherry or grape varieties but you can use any kind!)
  • Non-Iodized Salt
  • Dried Herbs like garlic, oregano or basil (optional)
  • Good quality oil for oil packing (Olive Oil Preferred)

Instructions

  1. Preheat your oven to 200 degrees and line baking sheet with parchment paper.
  2. Slice your cherry or grape tomatoes in halves or quarters. If you are using other varieties of tomatoes and they are very juicy, you can squeeze some of the seeds and juice out. For larger tomatoes make 1/4 inch slices
  3. Lay tomato slices on parchment paper, close together but not touching.
  4. Sprinkle tomatoes with salt. Measure with your heart here. The amount will depend on how many tomaotes you have. Remember they shrink so the salt will also be concentrated. You can always add more salt during oil packing.
  5. Place trays in oven and allow to cook/dry fo 2-4 hours. This may take longer. Check on them frequently and turn the trays to ensure even drying.
  6. Once most of the moisture is gone but the tomatoes are still flexible but not crisp, remove the pans and allow them to cool.
  7. You can store them in air tight container in cool dark place, refrigerate or freeze them or OIL PACK THEM.
  8. Oil packed sun dried tomatoes ad an extra layer of flavor and ensures longevity. The oil keeps out oxygen. To oil pack your tomatoes simply place a layer of sun dried tomato in the bottom of a clean jar. Sprinkle dried garlic or herbs (just a pinch or two) then pour oil on top to just cover.
  9. Add another layer of tomatoes and repeat the process until the jar is full. You may add pinches of salt for flavor as you layer and pack your tomatoes.

Notes

To ensure freshness and prevent spoilage make sure all ingredients are covered with a layer of oil. Each time you remove tomatoes, gently push the top layer back under the oil.

Store in cool, dark place like a pantry shelf or cupboard. Oil packed tomatoes may also be refrigerated but know the oil may solidify and become cloudy.

Oil can also be used in recipes like salid dressings, pasta dishes and other areas of cooking where olive oil is needed. The tomatoes give empart a wonderful flavor to the oil too!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe