Sun-dried tomatoes in olive oil (pomodori secchi sott’olio) are a staple Mediterranean pantry ingredient valued for their rich, concentrated tomato flavor and tender texture.
What They Are & How They’re Made
Fresh tomatoes (often plum or Roma varieties) are sliced and dried under the sun, in warm ovens or air fryers until most of their moisture evaporates. This concentrates their natural sugars, acids, and umami. Once dried, they are packed in jars with olive oil—frequently infused with garlic, basil, oregano, capers, or wine vinegar—which preserves them while keeping them soft and plump.
Flavor & Texture Profile
Flavor: Deeply savory, intense, sweet, and slightly tangy.
Texture: Chewy yet tender, absorbing the richness of the surrounding olive oil.
How to Use Them
Pastas & Grain Bowls: Stir directly into warm pasta, risottos, or grain salads.
Spreads & Dips: Blend into pesto, hummus, or tapenades, or layer onto crostini with ricotta or goat cheese.
Sandwiches & Pizzas: Chop and use as a topping for paninis, flatbreads, or focaccia.
Don’t Waste the Oil: The leftover infused olive oil is full of tomato and herb flavor. Use it for salad dressings, sautéing vegetables, or dipping fresh bread.
Dried tomatoes in olive oil / Pomidory suszone w oleju
Ingredients
- 2 kg tomatoes more meatier the better
- 750 ml olive oil or preferred oil
- 1 teaspoon salt
- 2 teaaspoons dried oregano
- 2 teaspoons dried basil
- 1/4 teaspoon dried resemary optional
- 1/4 teaspoon dried thyme optional
- 1-2 cloves garlic
- 2 tablespoons 10% vinegar optional
Instructions
- Wash and thoroughly dry about 2000-2200 grams of fresh, fleshy, and sweet tomatoes with intensely red skin. I used variety of tomatoes from my garden. Best ones to use are the ones which have less juice and more flesh. Remove the green stem from the tomatoes, then cut each one in half lengthwise.
- This time, I dried my tomatoes in an air fryer. I placed parchment paper on the screen and metal rack. I cut the tomatoes in to quarters because they were big. For drying tomatoes set the temperature to 70 degrees Celsius. Drying time may vary d/t how big the tomatoes are and how juicy they are.
- Shake or check on them halfway through. They are done when they are shriveled, darkened, and pliable/chewy around the edges without being completely burnt or crispy.
- Remove the tomatoes from the air fryer and let them cool completely on a wire rack or plate. To store in oil: Pack the cooled tomatoes into a clean glass jar, cover them completely with extra virgin olive oil, and add sliced fresh garlic and herbs.
- Steralize the jars. Thoroughly wash and boil your glass jar and lid to ensure they are sanitized.
- Ensure thorough drying: If you dried the tomatoes yourself, make sure they are completely dehydrated (no remaining moisture pockets), as trapped water promotes bacterial growth.
- Pasteurize for about 20 minutes. Let the jars cool. Make sure the lids are sucked in. You can store in a dark place or in the refrigerator.
Dry-Packed vs Oil-Packed: Why It Matters
Dry-packed sun-dried tomatoes are sold in bags or vacuum-sealed pouches and look like dried fruit: leathery, shrunken, and intensely colored. Because nearly all their moisture has been removed during drying, there is very little water available for mold or bacteria to grow. This makes them remarkably shelf-stable. Stored in a cool, dark pantry in an airtight container after opening, they will stay good for the better part of a year.
Oil-packed sun-dried tomatoes are softer, already partially rehydrated, and submerged in olive oil, often with garlic, herbs, or other seasonings. The oil creates an anaerobic (low-oxygen) environment that extends shelf life when sealed but requires careful handling once opened. Once air gets into the jar, the clock starts. They must be refrigerated and kept fully submerged in oil at all times.