Sun-Dried tomatoes in olive oil

Step-by-step recipe to sun-dry tomatoes.

Sun-Dried Tomatoes in Olive Oil

Among the most beloved preserves of Italian tradition, sun-dried tomatoes in olive oil hold a special place. Originally a simple, natural method to preserve the summer harvest, they have become a versatile ingredient that enhances bruschetta, salads, pasta, and meat or fish dishes. In many regions of southern Italy, especially Puglia, Sicily, and Calabria, tomatoes are sun-dried under the hot August sun, covered with light cloths to protect them from insects.

Today I’ll show you my classic homemade recipe for sun-dried tomatoes in olive oil, made every August: a simple, authentic recipe with that timeless Mediterranean flavor.

🍽️ Serves: 2 jars 280 ml each ⏲️ Time: 5 days 🧺 Ingredients:

• 2 kg San Marzano tomatoes

• 50 g coarse salt

• 1 liter water

• 0.5 liters white vinegar

• 250 ml extra virgin olive oil

• 1 tsp oregano

• 2 bay leaves (optional)

🥣 Instructions:

1. Preparation and cutting

   Wash the tomatoes and pat them dry. Cut them in half lengthwise and place on a high-edged baking tray lined with parchment paper. Sprinkle with coarse salt, cover with a light cloth, and leave them in the sun.
   

2. Sun-Drying

   Repeat for 4 days: each morning, add a little salt, cover, and leave in the sun all day. On the third day, flip the tomatoes to ensure even drying.
   

3. Water and vinegar bath

   On the fifth day, without adding salt, heat water and vinegar in a pot (not boiling). Rinse the tomatoes in cool water and immerse them for about 5 minutes until they start floating. Drain with tongs and place on paper towels. Pat gently and let dry for one hour.
   

4. Jar filling

   Place the dried tomatoes in sterilized jars, slightly overlapping. Add oregano and bay leaves if desired. Cover with extra virgin olive oil, leaving about 1 cm from the top. Seal tightly.
   

5. Storage

   Keep jars in a cool, dry, dark place. After 2 weeks, they are ready to eat. Unopened jars last 6–8 months; once opened, store in the fridge and consume within 5–7 days, keeping tomatoes submerged in oil.
   

💡Tips:

• Use firm, ripe San Marzano tomatoes; avoid watery ones.

• Always sterilize jars and lids by boiling for at least 15 minutes.

• Place trays in full sun, away from dust and animals. Cover with a fine mesh to protect from insects. If sunlight is insufficient, finish drying in a low oven (50–60°C) with the door slightly open.

• Keep tomatoes fully submerged in oil. Add more if needed. Add Mediterranean herbs (rosemary, thyme, dried basil) or spices (black peppercorns, chili) for extra flavor.