Sun-dried tomatoes in oil are a true culinary treasure that contains the essence of summer and Mediterranean flavors in a concentrated form. Perfect for salads, pastas, sandwiches, dips, or simply eaten with bread, they are a divine treat. Making them at home is much more economical and tastier than the store-bought version, and it is not at all complicated.

Sun-dried Tomatoes in Oil: The Perfect Homemade Recipe
This recipe brings the sun-dried flavor to your kitchen and results in a pantry treasure that will last for months.

Ingredients:
1.5 – 2 kg ripe, fleshy tomatoes (e.g. San Marzano, Roma, or other egg-shaped, less seeded varieties)
Sea salt or good quality table salt
Dried or fresh herbs (to taste):
Oregano
Thyme
Rosemary
Basil
Garlic (thinly sliced)
Chili flakes (optional, if you like it spicy)
Extra virgin olive oil (enough to cover the jars)
Sterilized jars and lids
Preparation:
Tomato preparation:


Wash the tomatoes thoroughly, cut them in half or quarters (depending on size). Cut off the hard, green stem.
Carefully scrape out the seeds and the gelatinous part with a small spoon. The less moisture and seeds there are, the faster and better they will dry.
Salting and drying (the most important step):
Spread the halved tomatoes, cut side up, on a baking sheet lined with parchment paper. Don’t crowd them too closely together.
Sprinkle each tomato with a pinch of sea salt. This will help draw out moisture and enhance the flavor.
Drying method (choose the one that works for you):

Oven (low heat): This is the most common home method. Preheat the oven to a very low temperature, around 175-212°F (fan-forced is even better). Place the trays in the oven and leave the door slightly ajar (e.g. with a wooden spoon) to allow moisture to escape. Dry the tomatoes for 6-12 hours, or until they are dry but still pliable. The time will depend on the type of tomato, its moisture content, and your oven. Check regularly to make sure they don’t burn. They should be dry to the touch, chewy but not brittle.
In a dehydrator: If you have a dehydrator, this is the easiest. Place the tomatoes on the dehydrator trays and dry according to the machine’s instructions, usually at 50-60°C for 8-16 hours, until they reach the desired consistency.
Sun-dried (if possible and warm): In warm, dry, sunny weather (at least 30°C and low humidity), spread the salted tomatoes on a rack or sieve, protected with insect netting. Leave them in the sun for 2-4 days, bringing them indoors at night. This is the most authentic method, but it depends on the weather.
Refrigerating:

Once the sun-dried tomatoes are ready, let them cool completely at room temperature.
Jarring and seasoning:
Get out some sterilized jars.
Layer the sun-dried tomatoes with your chosen spices and garlic slices. Don’t pack them too tightly, leave some space for the oil.
Topping with oil:
Toss the tomatoes with extra virgin olive oil, making sure to completely cover all the tomato pieces. It’s important to avoid air bubbles in the jar, as this can cause mold. Use a spoon to gently press down on the tomatoes to release any air bubbles.

To store:
Close the jars tightly.
Store in a cool, dark place, such as a pantry. It’s ready to eat after a few days, but the flavors will meld better after 1-2 weeks.
After opening, store in the refrigerator, making sure the tomatoes are always completely covered with oil. If the oil level drops, top it up. This way, it will last for months.
Usage ideas:

In salads: Mediterranean salads, pasta salads.
In pasta: Sauces, pestos, or simply mixed into pasta.
In sandwiches and sauces: Focaccia, pizza, bruschetta, sandwich spreads.
In dips: Hummus, cream cheese.
With meat and fish dishes: As a seasoning, as a garnish.
How to use the oil: Don’t throw away the leftover oil! It’s full of tomatoes and spices, perfect for salad dressings, pickling, or frying.
It’s worth trying this homemade sun-dried tomato, because its flavor is much more intense and fresher than the store-bought versions! Have fun making it and enjoy your meal!