Recipe For Sun Dried Tomatoes In Olive Oil: Preserved Mediterranean Flavor

Preserving sun-dried tomatoes in olive oil captures the essence of Mediterranean flavor, creating a versatile condiment that elevates countless dishes. This simple method transforms dried tomatoes into tender, oil-infused gems ready to enhance pastas, salads, or charcuterie boards.

The process is straightforward, requiring only quality tomatoes, olive oil, and a few aromatics. Proper storage ensures these preserved tomatoes maintain their rich taste for months, offering a taste of summer anytime.

Ingredients for Recipe for Sun Dried Tomatoes in Olive Oil

Transform dry-packed tomatoes into oil-infused Mediterranean gems with these simple, quality ingredients.

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The sun-dried tomatoes must be dry-packed, not oil-packed (the latter are already preserved). Trader Joe’s and Whole Foods carry excellent dry-packed varieties. For the olive oil, California Olive Ranch or Colavita offer high-quality extra-virgin options that won’t overpower the tomatoes. Fresh rosemary and thyme should be vibrant and fragrant—avoid wilted bundles.

No fresh herbs? Dried rosemary and thyme at one-third the amount work in a pinch. Skip the red pepper flakes if you prefer a milder flavor, or add a pinch of cayenne for extra heat. The garlic can be sliced if you prefer a more subtle flavor. For a citrus note, add a strip of lemon peel to the jar.

Store in a clean, airtight glass jar in a cool, dark place for up to 3 months. Once opened, refrigerate and use within 1 month. The oil can be reused for cooking or drizzling, as it absorbs the tomatoes’ rich flavor.

Step-by-Step Instructions for Sun Dried Tomatoes in Olive Oil

This preservation method locks in Mediterranean flavors with minimal effort.

Step 1: Sterilize and Prepare the Storage Container

Begin by thoroughly sterilizing a clean, airtight glass jar or bottle. I use a large, heatproof glass jar that can accommodate the 2 cups Sun-Dried Tomatoes and 2 cups Extra-Virgin Olive Oil with room for aromatics. Boil the jar and lid in water for 10 minutes to eliminate any bacteria, then allow it to dry completely before use.

This step prevents spoilage and ensures your preserved tomatoes stay fresh for months. Make sure the container is completely cool before adding any ingredients—hot glass can crack when exposed to cooler liquids.

Step 2: Layer Aromatics and Tomatoes

Place the 6 cloves Garlic Cloves, 3 whole Fresh Rosemary Sprigs, 3 whole Fresh Thyme Sprigs, 1 tsp Dried Red Pepper Flakes, 1 tsp Black Peppercorns, and 2 whole Bay Leaves into the base of your sterilized container. These aromatics will infuse the oil with deep, complex flavors.

Next, add the 2 cups Sun-Dried Tomatoes, pressing them down gently to remove any air pockets. The tomatoes should be dry-packed, not pre-soaked in oil, to maintain the integrity of the preservation process. Distribute them evenly to ensure the oil fully submerges them.

Step 3: Cover with Olive Oil and Seal

Pour the 2 cups Extra-Virgin Olive Oil slowly over the tomatoes and aromatics, ensuring everything is completely submerged. Use a spoon or chopstick to press down the tomatoes and release any trapped air bubbles. The oil should rise at least ½ inch above the top of the tomatoes to create a protective barrier against oxygen.

Secure the lid tightly and give the jar a gentle shake to distribute the aromatics. Store the container in a cool, dark place, such as a pantry, for at least 1 week before using to allow the flavors to meld. The oil will gradually take on the rich, sun-kissed essence of the tomatoes.

Step 4: Monitor and Maintain Freshness

Check the jar after 24 hours to ensure all tomatoes remain submerged. If any are exposed, add a bit more Extra-Virgin Olive Oil to cover them completely. This step is critical to prevent mold growth, which can occur if any part of the tomatoes is left exposed to air.

Your preserved tomatoes will keep for up to 6 months in a cool, dark place. Once opened, store the jar in the refrigerator and use within 1 month for optimal freshness. The oil itself can be used for cooking, dressing salads, or drizzling over dishes to impart a burst of Mediterranean flavor.

Creative Variations of This Recipe

🔥 Spicy Texas Style

Kick up the heat with a Southwestern twist! Add 1 teaspoon of smoked paprika and ½ teaspoon of cayenne pepper to your olive oil before submerging the sun-dried tomatoes. For extra depth, toss in 2 crushed garlic cloves and a sprig of fresh rosemary. Let the flavors meld for at least 24 hours to infuse the oil with a bold, smoky kick. This variation pairs perfectly with grilled meats or as a spicy topping for tacos.

🍯 Sweet and Savory Fusion

Balance rich and sweet by adding 1 tablespoon of balsamic glaze and 1 teaspoon of honey to the olive oil. Include 3-4 fresh basil leaves for an aromatic touch. The tomatoes will absorb the sweetness, making them ideal for cheese boards or as a glaze for roasted vegetables. For a nutty crunch, sprinkle with toasted pine nuts before serving.

🥗 Healthy Lighter Version

Reduce the oil without sacrificing flavor by using ½ cup of olive oil instead of the traditional full cup. Add 1 tablespoon of apple cider vinegar for tang and a pinch of red pepper flakes for a metabolic boost. This lighter version is perfect for drizzling over salads or blending into dressings. Pro tip 💡: Use a shallow jar to minimize oil while keeping tomatoes fully submerged.

🍂 Seasonal Twist

Embrace autumn with warm spices! Infuse your oil with 1 cinnamon stick, 2 cloves, and a star anise pod for a cozy, aromatic flavor. Add 1 teaspoon of orange zest to brighten the mix. This variation is fantastic for fall charcuterie boards or as a unique topping for butternut squash soup. Remove the whole spices after 48 hours to avoid overpowering the tomatoes.