Sun-Dried Tomatoes in Olive Oil (Recipe Guide)
To make sun-dried tomatoes in olive oil, pack commercially dried tomatoes and dry seasonings into a clean, dry glass or food-grade stainless-steel jar, cover with olive oil, seal, and refrigerate at 40°F (4°C) or colder. Keep the tomatoes submerged, but never store homemade tomato-in-oil at room temperature. Use within four days, or freeze for longer storage.
Making a small jar at home can cost less than buying a specialty condiment, especially if you already have olive oil and dried herbs. Start with the amount you expect to use in a few meals, rather than buying ingredients for a large batch. That keeps the cost and food waste down while giving you a quick way to add rich, tangy flavor to weeknight dishes.
I like this preparation because it takes little hands-on time and needs no cookware. The important difference from a pantry condiment is storage: homemade tomatoes in oil are a refrigerated food, not a shelf-stable preserve. Follow the method below for a ready-to-serve batch, and use the storage limits as part of the recipe.
Materials, Safety Setup & Prep
This recipe uses commercially dried tomatoes, olive oil, dry seasonings, and a clean, nonreactive container. “Nonreactive” means the container material will not react with acidic food. Choose glass or food-grade stainless steel, and refrigerate the finished mixture as soon as you pack it.
Choose the tomatoes and container
Commercially dried tomatoes are a practical starting point because they are ready to use without home-drying. For this recipe, choose dry-packed tomatoes rather than tomatoes already sold in oil. Check the package before opening it, and discard tomatoes if the packaging is damaged or they have mold or an off odor.
A jar with a tight-fitting lid makes the tomatoes easy to store and serve. It does not need to be large; a small jar helps you make only what you can use within four days. A food-grade stainless-steel container is also suitable. Avoid aluminum or unlined copper, which can react with acidic tomatoes.
| Item | What to look for | Why it matters |
|---|---|---|
| Tomatoes | Commercially dried, dry-packed | Lets you add oil and seasoning without introducing water |
| Container | Clean, dry glass or food-grade stainless steel | Provides a suitable nonreactive vessel |
| Seasonings | Dry herbs or spices | Adds flavor without adding moisture |
| Oil | Olive oil, enough to cover | Keeps the tomatoes submerged while refrigerated |
Prepare a clean, dry workspace
Wash your hands before handling the food. Clean the jar, lid, knife, cutting board, utensils, and work surface, then dry them fully. Water and other moist ingredients do not belong in a stored tomato-and-oil batch.
Cut the tomatoes into strips or smaller pieces with a clean knife if you prefer. Smaller pieces are easier to spoon onto food, while whole or large pieces work well as a topping. Add dry herbs or spices now, or leave the tomatoes plain so they fit more dishes.
For a simple batch, use enough dried tomatoes to fill a small jar loosely, then add enough olive oil to cover them. The exact amount of oil depends on the jar and the shape of the tomatoes. Keep the ingredient list short, and do not add fresh garlic, fresh herbs, water, or other moist ingredients to a batch you plan to store.
Packing, Chilling & Serving Technique
Packing means placing the prepared tomatoes and dry seasonings in the jar, then adding enough oil to cover them. Chill the sealed jar right away. Submerging the tomatoes helps keep them coated, but it does not make the mixture safe at room temperature or prevent all food-safety risks.
Pack and refriger promptly
Add the tomatoes and dry seasonings to the clean, dry jar. Pour in olive oil until the tomatoes are covered. Close the lid, label the jar with the preparation date, and place it in a refrigerator set at 40°F (4°C) or colder.
Use a clean spoon or fork each time you serve the tomatoes. Take out only what you need, then return the jar to the refrigerator promptly. Do not leave it on the counter to soften or to infuse at room temperature. If the chilled oil turns cloudy or firms up, that can happen in the refrigerator; keep the jar chilled and remove only the serving you need.
Serve cold or warm a portion
The tomatoes are ready to serve cold once packed. For a warm dish, remove the portion you plan to eat and heat it gently in a pan or as part of the dish. Do not heat the whole storage jar, and do not let olive oil smoke. Extra-virgin olive oil’s smoke point varies by product, commonly around 350–410°F (177–210°C).
Heating a portion is for serving, not preservation. It does not make a batch safe if it was stored incorrectly or kept too long. Keep the remaining tomatoes refrigerated and follow the four-day limit.
Cleaning, Storage & Batch Disposal
Storage rules are part of this recipe, not an optional extra. Keep the jar at 40°F (4°C) or colder, use homemade tomatoes in oil within four days, or freeze them sooner for longer storage. Oil coverage is not a safe way to preserve the mixture at room temperature.
Why oil coverage is not enough
Oil creates a low-oxygen environment. That may sound protective, but some dried tomatoes can retain enough moisture for harmful bacteria to grow in the oil-covered mixture. Botulism toxin may be present without a visible change or a smell you can detect, so do not use appearance or odor to judge whether a suspect batch is safe.
Keep tomatoes submerged while the jar is refrigerated, but do not treat submersion as a safety control. Never store homemade tomatoes in oil at room temperature, hot-fill them for pantry storage, or attempt untested water-bath canning. If a batch has been held outside safe time limits, do not taste it to check.
Use, freeze, or discard on time
Write the preparation date on the jar when you make the batch. The schedule below gives a clear next step for each situation.
| Situation | What to do |
|---|---|
| Freshly packed | Seal and refrigerate immediately at 40°F (4°C) or colder |
| Homemade batch in the refrigerator | Use within four days |
| You need to keep it longer | Freeze it sooner rather than extending refrigerator storage |
| Serving at room temperature | Keep total time to two hours maximum |
| Serving above 90°F (32°C) | Keep total time to one hour maximum |
| Time or storage conditions are uncertain | Discard the batch; do not taste-test |
At a meal, count the time the tomatoes are out for serving. The maximum is two hours, or one hour when the temperature is above 90°F (32°C). Put the remaining batch back in the refrigerator as soon as possible. If you freeze some, use a suitable freezer-safe container and thaw it in the refrigerator; keep the original four-day limit in mind rather than treating freezing as a way to rescue an old batch.
Serving & Dining Presentation
These tomatoes work as a condiment: a small amount can add concentrated, savory, tangy flavor to a meal. Use them cold straight from the jar or warm a separate portion gently. Keep the stored batch chilled while you choose a use, and return it promptly after serving.
Practical ways to use a small batch
A modest amount can go a long way, so start with a spoonful and add more to taste. The oil also carries tomato flavor; you can drizzle a little over the food, provided it has been handled and stored with the tomatoes.
| Meal or dish | How to serve the tomatoes |
|---|---|
| Sandwich or toast | Slice them and layer them into the filling |
| Pasta or grains | Stir a spoonful into a warm serving just before eating |
| Eggs | Add a few pieces to a cooked omelet or scramble |
| Salad or vegetables | Chop them and use as a flavorful topping |
| Soup | Add a small amount to an individual bowl |
These are serving ideas, not a reason to add moist ingredients to the storage jar. If you want to pair the tomatoes with fresh herbs, garlic, or another wet ingredient, add that to the portion you are serving and eat it then. Keep the stored batch limited to tomatoes, oil, and dry seasonings.
Simple seasoning choices
Dry oregano, basil, chili flakes, or black pepper can change the flavor without adding moisture. Use one or two seasonings at first so the tomatoes remain useful in more than one kind of meal. If you want a stronger flavor, adjust the next small batch rather than adding fresh ingredients to a jar already in storage.
The most reliable approach is simple: prepare a small amount, keep it cold, use a clean utensil, and track the date. That gives you a flavorful topping for several meals without treating a homemade oil mixture as a pantry preserve.
Frequently Asked Questions
These quick answers cover the key choices for making, serving, and storing homemade tomatoes in olive oil. The main points are simple: use dry ingredients, refrigerate promptly, and follow the four-day limit. When storage conditions are uncertain, discard the batch rather than relying on its smell or appearance.
Can I store homemade sun-dried tomatoes in olive oil at room temperature?
No. Keep the homemade mixture refrigerated at 40°F (4°C) or colder. Oil coverage does not make it shelf-stable.
How long do tomatoes in olive oil last in the refrigerator?
Use a homemade batch within four days. Follow a commercial product’s label if it gives different storage instructions.
Do the tomatoes need to stay covered with oil?
Keep them submerged in the refrigerator, but remember that oil coverage does not control botulism risk or extend the safe storage time.
Can I add fresh garlic or fresh herbs?
Do not add them to a batch intended for storage. Add them only to the portion you are serving, then eat that portion.
Can I add water to soften the tomatoes?
No. Do not add water to the stored mixture. Water introduces moisture, so keep the storage batch to dried tomatoes, oil, and dry seasonings.
Can I use a metal container?
Use food-grade stainless steel if you choose metal. Avoid aluminum and unlined copper because they can react with acidic tomatoes.
Can I warm the whole jar before serving?
No. Remove only the portion you plan to serve and warm it gently. Heating does not make an unsafe batch safe.
How long can the jar sit out during a meal?
Limit unrefrigerated serving time to two hours, or one hour if the temperature is above 90°F (32°C). Refrigerate the rest promptly.
Can I freeze tomatoes in olive oil?
Yes. Freeze the mixture sooner if you need to store it longer than four days. Thaw it in the refrigerator, and do not use freezing to extend a batch that has already exceeded its safe storage time.
What if the oil smells fine but the jar was left out too long?
Discard it. Harmful toxin may not have a detectable odor or visible sign, so smell is not a reliable safety test.
(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)
