Sun-Dried Tomatoes in Oil – Easy Homemade Recipe

ALT: Homemade sun-dried tomatoes in olive oil with garlic, basil, and dried tomato halves in a glass jar

If you love intense tomato flavor, making sun-dried tomatoes in oil is an easy way to turn ripe tomatoes into a rich, savory ingredient for pasta, sandwiches, salads, and appetizers. This homemade version uses oven-dried tomatoes, extra-virgin olive oil, garlic, dried oregano, and fresh basil for a flavorful Mediterranean-style preparation.

The tomatoes become concentrated, slightly chewy, and naturally sweet as they slowly dry in the oven. Once dressed with olive oil and herbs, they are especially useful in recipes such as sun-dried tomato pasta, bruschetta, wraps, salads, and chicken dishes.

For food safety, this recipe is designed as a refrigerated preparation rather than a shelf-stable canning recipe. Homemade vegetables stored in oil should not be kept at room temperature.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Deep tomato flavor: Slow oven drying concentrates the tomatoes’ natural sweetness and savory flavor.
• Versatile ingredient: Use them in pasta, salads, sandwiches, wraps, bruschetta, or chicken recipes.
• Simple ingredients: Tomatoes, olive oil, garlic, oregano, basil, salt, and pepper create a flavorful combination.
• Easy oven method: You don’t need a commercial dehydrator to make concentrated dried tomatoes at home.
• Make-ahead friendly: The tomatoes can be prepared ahead and refrigerated for use in meals throughout the week.
• Customizable: You can use tomato halves or smaller pieces depending on how you plan to use them.

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Ingredients You’ll Need

Roma tomatoes are a good choice because they have a meaty texture and relatively little moisture. Their shape also makes them easy to halve and arrange on a baking sheet.

Extra-virgin olive oil adds richness and gives the dried tomatoes their characteristic oil-packed texture. Use enough to coat and cover the prepared tomatoes in the storage container.

Garlic adds savory flavor, but because fresh garlic stored in oil requires special food-safety care, this recipe uses a small amount and the finished tomatoes are refrigerated rather than stored at room temperature.

Dried oregano provides a Mediterranean-style herbal note, while fresh basil adds a bright finish.

Salt and black pepper enhance the concentrated tomato flavor without overpowering it.

ALT: Roma tomatoes, olive oil, garlic, oregano, basil, salt, and black pepper for homemade sun-dried tomatoes in oil

How to Make Sun-Dried Tomatoes in Oil

Start by heating the oven to 225°F (107°C). Line a large baking sheet with parchment paper.

Wash and dry the Roma tomatoes thoroughly. Slice them in half lengthwise and remove the excess watery seed pulp with a small spoon. Arrange the tomato halves cut-side up on the baking sheet.

Season the tomatoes lightly with salt and black pepper. Place them in the oven and allow them to dry slowly for about 3 to 4 hours, checking periodically. The exact time will depend on the size and moisture content of the tomatoes.

The tomatoes are ready when they have visibly shrunk and concentrated but are still slightly flexible and chewy. They should not be completely hard or burned.

Remove the tomatoes from the oven and allow them to cool completely.

Once cool, layer the tomatoes in a clean container with the dried oregano and fresh basil. Add thinly sliced garlic between the layers.

Pour extra-virgin olive oil over the tomatoes, making sure they are well coated. Gently press the tomatoes down so the oil surrounds them.

Cover the container and refrigerate. Allowing the tomatoes to rest for several hours gives the olive oil time to absorb the tomato, herb, and garlic flavors.

Tips for the Best Sun-Dried Tomatoes in Oil

Choose firm tomatoes. Roma or plum tomatoes work particularly well because they have a meaty texture and dry more efficiently than very juicy tomatoes.

Don’t rush the drying process. Low oven heat allows moisture to evaporate gradually while helping the tomatoes develop concentrated flavor.

Check them regularly. Smaller tomato halves can finish earlier than larger pieces. Remove tomatoes as they reach the desired texture.

Let the tomatoes cool before adding the oil. Cooling prevents unnecessary heat from affecting the oil and makes the preparation easier to handle.

Use a clean storage container. A clean glass jar or airtight food-safe container is preferable for refrigerated storage.

Keep the tomatoes refrigerated. Homemade tomatoes packed in oil should not be stored at room temperature. Do not treat this recipe as a shelf-stable canning method.

Use clean utensils. When removing tomatoes from the container, use a clean fork or spoon and return the container to the refrigerator promptly.

Variations and Substitutions

For sun-dried tomatoes in olive oil, use extra-virgin olive oil as written for a fuller Mediterranean flavor.

If you prefer a stronger herb profile, increase the dried oregano slightly or add dried Italian seasoning.

For a milder garlic flavor, use less garlic or omit it entirely. The tomatoes will still be flavorful because the olive oil, herbs, and concentrated tomato provide plenty of character.

You can also prepare diced sun-dried tomatoes instead of halves. Cut the tomatoes into smaller pieces before drying if you primarily plan to use them in pasta salads, sauces, or grain dishes.

For an oil-free option, dry the tomatoes and store the cooled dried tomatoes separately without covering them in oil. They will have a different texture and storage method.

What to Serve With Sun-Dried Tomatoes in Oil

These tomatoes are best thought of as a flavorful ingredient rather than a standalone side dish.

Toss them with hot pasta, Parmesan, and fresh basil for a quick sun-dried tomato pasta. They also pair especially well with spinach, chicken, shrimp, artichokes, goat cheese, feta, and mozzarella.

For a simple appetizer, place the tomatoes on toasted crusty bread with a little soft cheese. They also work beautifully in wraps and sandwiches, where their concentrated flavor adds acidity and savory depth.

You can chop them into Mediterranean-style salads or stir them into cooked grains such as rice or quinoa.

ALT: Homemade sun-dried tomatoes in olive oil served in a glass bowl with basil and crusty bread

How to Store and Reheat

There is no reheating step for this recipe.

Because homemade tomatoes are stored in oil, keep the finished preparation refrigerated. Do not leave the jar sitting on the counter for extended periods, and do not store homemade garlic-and-oil tomatoes at room temperature.

For the best quality, use the refrigerated preparation within 4 days. If you want a longer-term storage option, prepare the dried tomatoes without packing them in oil and store them according to an appropriate dried-food storage method.

Always discard the preparation if it develops an unusual smell, appearance, or other signs of spoilage.

Frequently Asked Questions

What are sun-dried tomatoes in oil?

They are tomatoes that have had much of their moisture removed and are then packed or dressed in olive oil. The drying process concentrates their natural sweetness and savory tomato flavor.

Can I use regular tomatoes?

Yes, but Roma or plum tomatoes are generally easier to dry because they have a firm, meaty texture. Very juicy tomatoes may take longer to reach the desired consistency.

Can I make sun-dried tomatoes in a dehydrator?

Yes. A dehydrator can be used to dry tomato halves, and it provides more controlled airflow than an oven. Follow the temperature and timing recommendations for your particular dehydrator.

Can I use sun-dried tomatoes in olive oil for pasta?

Absolutely. Chop the tomatoes and toss them with cooked pasta, Parmesan, garlic, basil, spinach, or another complementary ingredient. The flavored oil can also be used as part of a pasta sauce.

Do sun-dried tomatoes in oil need to be refrigerated?

Homemade tomatoes packed in oil should be refrigerated. This recipe is not a shelf-stable preservation method, particularly because it includes fresh garlic.

Can I make this recipe without garlic?

Yes. Simply omit the garlic. The tomatoes will still have plenty of flavor from the olive oil, oregano, basil, salt, and concentrated tomato.

Can I use store-bought sun-dried tomatoes?

Yes. If you already have jarred or packaged tomatoes, you can use them directly in pasta, salads, wraps, bruschetta, and other recipes. Check the product’s storage instructions after opening.

Final Thoughts

Homemade sun-dried tomatoes in oil are a simple way to concentrate the flavor of fresh tomatoes and turn them into a versatile ingredient. The slow oven method produces tender, chewy tomatoes with a naturally sweet and savory flavor, while olive oil, garlic, oregano, and basil make them especially useful in Mediterranean-inspired meals.

Keep the finished tomatoes refrigerated and treat them as a short-term homemade preparation rather than a shelf-stable preserve.