A tutorial for the time-honored tradition of safely drying tomatoes and storing in olive oil at room temperature without canning. It's a great way to preserve tomatoes to use in any recipe calling for dried tomatoes.
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IMPORTANT NOTE: This is NOT a tutorial for canning tomatoes in oil, since there is NO way to do that at home safely. I am not recommending that. Removing all the air from the covered tomatoes would create an environment for botulism to grow (low acid + no oxygen). This simply shows how you can cover completely dried tomatoes with oil (and NO other ingredients), screw a lid on and store at room temperature.
This tutorial for drying tomatoes and storing on the shelf in oil is how I've preserved and kept my dried tomatoes for years.
You'll find them in a vintage canning jar covered in olive oil and sitting in a cabinet in my kitchen.
The tomatoes are SO much easier to use this way, versus simply dried and packaged: you can cut them up immediately to use in Italian pastas, over salads, and in dips - all without needing to rehydrate first in water.
Background
I learned of this technique for drying tomatoes from well-known local food preservationist writer, Jan Roberts-Dominguez in the Oregonian newspaper in the 1990s. (I actually taught myself to can using some of her articles and many of her recipes are my favorites even now.)
She always used recommended USDA guidelines and her preservation recipes were tested and approved.
Once I started using her method for drying tomatoes and storing them in oil, I never looked back. It's a huge money-saver as well as a great item to have on hand for recipes.
Here's my note about the safety of this method:
Many of you know I'm big on food safety, and I don't do things based on the "I've done it for years and it's never killed anyone" train of thought.
However, this particular preserving method is a time-honored technique that has stood the test of time for two reasons:
- Tomatoes are naturally acidic (and I never add any fresh garlic or herbs)
- The tomatoes are dried until they are still pliable, but no liquid comes from them when I test them with my fingers.
As an added precaution, I also use Ms. Dominguez's recommendation to dip them in red wine vinegar to help extend their shelf life - which increases the acidity as well.
However, in 2010 I came across a newsletter that said the National Center For Home Food Preservation was no longer recommending storing dried tomatoes in olive oil.
Why?
"Preserving tomatoes in oil is currently not recommended. Oil may protect botulism organisms trapped in a water droplet. Furthermore, oil may have a deleterious effect on lid gaskets and at least one manufacturer of home canning lids recommends against it."
You can imagine I was NOT happy with this. Especially since:
- The tomatoes are dried and don't contain "water droplets."
- The oil doesn't touch the lids.
But mostly I wasn't happy with this because when I tried to research this new recommendation, I wasn't able to find any other site or research to back up this claim.
Seriously.
So I emailed Ms. Dominguez and asked if she had heard this and what her thoughts were.
She had not and basically echoed my thoughts - that if the tomatoes are truly dry and not packed with any fresh herbs or garlic there should be no problem. The vinegar dip she recommends also helps tip the acidity level.
9/3/11 Update:
I found this information that mirrored my own from the book, How to Store Your Home-Grown Produce: Canning, Pickling, Jamming, and So Much More by John and Val Harrison:
For years we stored in oil by simply placing the produce in a sterilized jar and filling the jar with oil, agitating to get any air bubbles out before sealing...when we published this on our website we were deluged with emails warning that we could get botulism from this…
When we researched this...we discovered that it was first mentioned on a Canadian website in reference to an outbreak of botulism from a restaurant...this was picked up and repeated...until it became a fact as far as casual searchers were concerned.
(We) decided to consult a food scientist directly. He explained that there was a theoretical risk that small droplets of water adhering to the vegetable would provide a growing medium for botulism. He couldn't quantify the risk, not being a statistician, but comparisons with being struck by a meteor...were mentioned. He wouldn't go on record as saying it was safe, although he said he would have no concerns personally about using the method.
9/5/17 Update:
The Oregon State Extension Service lists this as a safe way to store tomatoes!
Because of their acidity, unseasoned (i.e., no vegetables or herbs) fully dried tomatoes may be safely stored in oil at room temperature. (Refrigeration may delay rancidity, however). The tomatoes will soften more if quickly dipped in bottled lemon or lime juice before being placed in the oil. The tomatoes can be flavored with dried herbs and garlic. NOTE: Dried tomatoes-in-oil mixtures with [fresh] garlic and/or herbs MUST be refrigerated and used within 4 days or frozen for long-term storage.
I'm glad to be able to give you up-to-date information about storing dried tomatoes this way.
And let me tell you- these are sooo easy and tasty and a fraction of the cost of store-bought, I'm pretty sure you are going to love these as much as I do.
How to Dry and Store Tomatoes In Olive Oil Video
We made this video after a number of readers asked how to tell when the tomatoes are dry enough, as well as other details.
Tutorial for Drying Tomatoes & Storing in Olive Oil
1. Wash tomatoes, cut the top core off and cut them in half.
Remove as much of the seeds as you can by running your thumb down the insides. It sounds tedious, but goes rather quickly. TIP: I use an over-the-sink cutting board with a cut-out that makes it easy to cut and scrape the pulp right into a bowl set below the board.
Note: I prefer to use only plum tomatoes for dried tomatoes to store in oil. They make better dried tomatoes since they're more meaty.
2. Line the tomato halves on a dehydrator tray, cut side up.
This is important, otherwise you'll get a lot more juice run-off as they dry and the cut side sticks to the tray, making them harder to turn. As you can see, I really pack them in there because they shrink as they dry.
3. Dry at the manufacturer's recommended 135 degrees.
(I love and use a 5-tray Excalibur Food Dehydrator.) Leave them for about four hours and then do the first switch: turn them over and turn the trays around. None are usually dry yet, except maybe a few really small ones. Let dry for another 1-2 hours before checking again. At this point, there will be some dry tomatoes and you'll need to remove these (I set them in a large bowl or baggie) and continue drying the rest.
Alternative oven-drying method:
Cook tomato halves in a 170-degree oven for about 3 hours with the oven door left open about 3 inches for moisture to escape. Then turn the tomatoes over, cut side down, and press flat with a spatula. Continue baking, turning the tomatoes every few hours, gently pressing down, until the tomatoes are dried, up to 9 hours more. Check often since some tomatoes will be done quicker depending on the size and moisture content. Aim for a leathery feel that will bend but is not crisp, and no moisture appears when pressed all over with your fingers.
What does a fully dried tomato look and feel like?
(for a better visual of this, the video above shows more on this process)
Your fully dried tomato halves should be dry and leathery with no moisture coming out from them when you push them with your fingers.
You should be able to bend them like shown in the picture above.
If some get a bit crisp in places, it's OK, but don't let them all get that way- there's no amount of oil that will soften them up again.
(TIP: if some get too crisp, you can whir them up in a food processor or blender to make tomato powder which makes great tomato paste with a bit of water added!)
As you continue drying tomatoes, you can start putting the fully dried halves in a jar, starting with a vinegar rinse:
4. Dip dried tomatoes in vinegar.
Fill a small bowl with red wine vinegar and grab some tongs. Dip the dried tomato halves into the vinegar and then let the vinegar drip for a minute before placing in a quart jar.
5. Continue dipping the dried tomatoes in vinegar.
Let them drip and place in the jar until the jar is full to the shoulders of the jar. It's okay to press down on the tomatoes to remove air and fit more into the jar.
6. Add olive oil to the jar until the tomatoes are covered.
You will need quite a bit of oil, but you will be able to use the oil for salad dressings and cooking as you use up the tomatoes.
No waste here! (TIP: Amazon has good prices on olive oil here.)
KEY for storage and safety:
Make sure the tomatoes are completely covered in olive oil.
7. Continue drying tomatoes, dipping, and covering with oil.
When the next bunch of tomatoes are dry, just continue to "dip and drip" each one in the vinegar and place in the jar, covering the new additions with more olive oil.
8. When the jar is full, store it in a dark, cool place.
As you use the tomatoes, just be sure the remaining tomatoes are fully covered before storing back on the shelf (you can add more oil if needed).
How long do these dried tomatoes store on the shelf?
The tomatoes are best used within a year. After about 6 months they will begin to darken and lose their redness, but are still safe to eat and flavorful after that, just not as pretty.
Hopefully where you can reach it easily, because you will be using these a lot!
How to Dry & Store Tomatoes In Olive Oil (at room temperature safely)
Equipment
- Food Dryer (or use optional oven method)
Ingredients
- 3-5 pounds paste/plum tomatoes (preferably, though you can slice and dry bigger tomatoes)
- 1/4 cup (or more) red wine vinegar (you can also use white wine vinegar or apple cider vinegar)
- 2 cups olive oil, or enough needed to cover tomatoes
Instructions
- Wash tomatoes, cut the top core off and cut them in half.
- Line the tomato halves on a dehydrator tray, cut side up.
- Dry at the manufacturer's recommended 135 degrees.* Check at about four hours and then do the first switch: turn them over and turn the trays around. None are usually dry yet, except maybe a few really small ones. Let dry for another 1-2 hours before checking again. At this point, there will be some dry tomatoes and you'll need to remove these (I set them in a bowl) and continue drying the rest.Your fully dried tomato halves should be dry and leathery with no moisture coming out from them when you push them with your fingers
- Fill a small bowl with red wine vinegar and using tongs, dip the fully dried tomato halves into the vinegar. Let the vinegar drip for a minute before placing in a clean, quart jar until the jar is full to the shoulders. It's okay to press down on the tomatoes to remove air and fit more into the jar.
- Once a jar is full to the shoulders, pour olive oil over the tomatoes until they are FULLY covered. For safety, the tomatoes should always be completely covered with oil, even when you start using them. *You will need quite a bit of oil, but you will be able to use the oil for salad dressings and cooking as you use up the tomatoes.
- Continue drying tomatoes, dipping, and covering with oil until all your dried tomatoes are used up.
- Store jars in a cool, dark place for up to a year (they are best within 6 months, because they darken with time, but still safe to eat and flavorful after that, just not as red).
Notes
Nutrition
Recipe ideas to use your dried tomatoes
This tutorial has been updated - it was originally published in 2010.
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Sheri says
Would this work for hot peppers such as calabrians or cayenne's as well?
Jami says
I can't recommend that, as I've not tried it or read about it. I'm not sure what the history of preserving peppers is - I've only seen them air dried.
Trudy says
Using your method how long can jar remain good before using or refrigerating
Jami says
We've had them in the cupboard for a year, though they darken over time. Probably best within 6 months.
Alyssa says
Can you vacuum pack these versus using a jar?
Jami says
I don't know, Alyssa. I think you need to stick with the way I've written, just to be careful about safety.
Wyn Bates says
Thank you for dedicating yourself to sharing such amazing recipes, anecdotes and information. I am so glad you discovered the 'facts of the matter' on preserving these delights this way and from the first time I found this recipe years ago, to revisiting it today and finding more information than there had been previously I cannot thank you enough!
Jami says
Thank you so much, Wyn, I'm so glad this has been helpful to you and you're able to enjoy home dried tomatoes!
Alex Brunette says
Hi Jami, thanks for the very informative article. I couldn't find any mention of why you scrape the seeds out of the tomatoes in the article or comments. Can you explain why you do this?
thanks,
Alex
Jami says
It's to get most of the juice out so they dry faster and more evenly. I don't make sure all the seeds are off the tomatoes, just that the large seed-juice mass in the centers are gone. Does that make sense?
Chandra says
What is the shelf life for the tomatoes?
Jami says
We've used them a year later, though the tomatoes get darker as they age. That's the only difference we've noticed, though!
Marni says
Can I use balsamic vinager instead of red wine vinager?
Jami says
Yes, any vinegar is fine. The color might be darker, though.
Melanie Marques says
Can I use regular white vinegar for dipping?
Jami says
Yes, the flavor is just a bit more astringent. Apple cider vinegar would be a better substitute since it's a milder flavor, but both will work.
GiGi says
Perfect Jami! I just dried a bunch of my home grown tomatoes! I will certainly use this method for my harvest. I live in Central Oregon and read thru your profile. I hope you & your family are safe during this impossible-but-happening wild fire season. GiGi
Jami says
Thank you, GiGi, we are! Just dealing with all the smoke, but thankful not more than that!
I'm glad this was helpful for you - I love having these on the shelf!
Marcia says
I have recently dehydrated tomatoes and covered them in oil. They are in a glass mason jar. I put them in the fridge and am now seeing tiny yellow balls that look like cold oil, but I wanted to make sure I haven't mistepped by storing this in the fridge. Can you provide any insight for me please? Your help would be much appreciated. 🙂
Jami says
Yes, that's the olive oil hardening, as you guessed. It's perfectly safe to store them this way! The only downside is the solidifying oil that makes them a bit harder to use. But it does melt pretty quickly as you're cutting them for use in recipes, etc.
vicky says
It must just be that the vinegar is so acidic that it makes for an environment where botulism can't grow.
Jami says
Well, as long as the tomatoes are dry and completely covered, botulism can't grow. I've stored these without the vinegar in the past and it's all good, they're just better with the vinegar.
Vicky says
I understand that water and a no oxygen environment can cause Botulism. So drying is important. But if I then dip them in vinegar which is water based, aren’t I adding water to the mix?
Jami says
Bottled vinegar is a way to improve the taste and texture of the tomatoes. I have been storing tomatoes like this for many years and have never had a problem. I don't know all the chemical details, but perhaps the vinegar acts differently than pure water even though it has water as it's makeup?
You don't use the vinegar rinse if you don't want to - it's up to you!
Georgine Merz says
Just a question: would the water in the vinegar add to the compromising of the oil by adding droplets?
Jami says
I'm not sure what you mean by this question, what water? Bottled vinegar works for this.
Vicky says
Yes my question exactly. Vinegar is a water based thing. Chemically, it contains water. So would we not be adding water to the oil mix and risking botulism?
Maybe if the tomatoes were soaked in vinegar before drying to make them more acidic but then the vinegar (and it’s water content) would be dried out.
Jami says
When vinegar is made, it becomes something different than pure water, so I'm assuming that's the difference.
I've never had any issues in many years. That said, don't use the vinegar dip if you don't want to.
Carol says
Could I dip in balsamic vinegar instead of red wine vinegar?
Jami says
Yes, but not the thick, aged kind.
Andrea says
Hi! I've been looking up so many recipes and reading on so much information as to what not to do and I've decided this is the way I'll preserve my dried tomatoes, I was wondering tho, what if I added some dried basil to the oil, would that be cause for concern?
Jami says
You can add dried herbs to the oil, no problem, Andrea! It's only fresh herbs and/or garlic that is the issue.
Enjoy!
Larry says
Can one use a ronco or similar lower priced dehydrator?
Jami says
Any food dryer that works is good, Larry.
peggy webster says
Hi 🙂 we've done this a few times and I'm going a bit crazy as after about a week all the jars have popped (the button on top is up) and when we undo the jars it's bubbling and the tomatoes taste horrible and fizzy. Any ideas? It's happened with a few different batches with different olive oils, with or without vinegar... it's just such a waste and I would love any advice of where I'm going wrong!
Thankyou 🙂
Jami says
Wow, as you can see from the video, that isn't my experience in all the years I've been making them!
I'm wondering if you're not drying them enough? Is there any moisture that comes from the tomatoes when you press them?
I have no other idea why that would happen - all the tomatoes are kept under the oil?
I would not eat them for sure if there is any bubbling - that should not happen.
Your other option is to refrigerate them after putting in oil to make sure you don't lose anymore. The olive oil will solidify some, but it's not that big a deal.
Alan Rippington says
Interesting.Many thanks.This botulism thingy is scary.
Donna Morss says
Have you ever used avocado oil instead of olive oil? In your dehydrated tomatoes?
Jami says
No. I'd never really consider that since olive is the traditional oil used.
Alan Rippington says
So how long do they keep for? I've read you should keep them in fridge. Elsewhere is says freeze (but I think freezing glass not good). Some sites say use in a month..(which doesn't seem much like storage to me) but I still got a heap in the fridge so don't want to use for several months
I don't see how storing in hot oil should hurt flavour..they've just been heated. Does this method enable them to keep longer?
Jami says
I've kept mine on the shelf for a year and while the tomatoes darken, they are still good. You can refrigerate if you feel better about it, but the oil will solidify. You don't want to heat the oil as it may "seal" under the lid (even without official canning) that would set up an anaerobic environment where botulism can grow.
Dana says
Thank you you resolved my concerns
Jami says
You're welcome - these are amazing, I hope you enjoy them!
Michelle says
This is my third year of preparing tomatoes using your method. I did some tonight, and will let them sit for at least a month before opening them. This is the single thing I prepare at home, that really seems like a gourmet food. You simply cannot buy tomatoes like these in the store. Once summer is over, I no longer buy tomatoes, because they just are not good from the big producers. This is a great way of having a tomato treat in the winter. Thank you!
Jami says
I'm so glad you tried these, Michelle, and like them - I do agree. 🙂
MELIA RAGONE says
Hi Jami,
I don't see anywhere that there is a processing of the filled jars. Is that not needed? Can't wait to try these.
Jami says
No, this is not safe to can, Melia. You simply can keep the tomatoes - completely covered with oil - in the cupboard for 6 months to a year (they will darken over time, but still be fine).
Jolayne Copper says
Wow, this info was exatly what I was looking for!
Kudos to you for all your research that helps all of us that don't look so far into our subjects.
I now feel like I can safely and economically enjoy my own dried tomatoes!
Jami says
I'm so glad this was helpful to you, Jolayne - I'm pretty sure you're going to love these. 🙂
katie says
Hi Jami!
I came across your wonderful blog while googling how to store dried tomatoes. This year I am growing Principe de Bourghese tomatoes. They are a small pear type said to be excellent for drying. I've just begun drying the first batch and decided to try leaving them whole since they are so small. Can I still pack them in oil dried whole or must they be halved and seeded?
Jami says
Thank you for your sweet words, Katie! Hmmm, I'm not sure about the tomatoes - here's the issue, you have to be sure they are completely dry - no moisture spots while still pliable - and I'm not sure you can see that if they are whole. If you think you can, and believe they are totally dry, then go ahead. If you see any condensation within the first few days, you'll have to stick the jar in the fridge, though.
Diane says
Thanks so much for doing your homework on this topic. you saved me hours of work!
Jami says
I'm so glad!
Sandi Ritchie says
Could you tell me how long the Do you hydrated tomatoes in the jars will last in the dark cool place. I’d like to make some up at the end of summer to give as Christmas gifts will they last that long?
Jami says
They will last, Sandi, but the color won't be as bright as when you first make them. They darken over time. If you're okay with that, then it's all good. The people you give them to should use them within a couple months I'd suggest, as they will continue to darken (but like I think I mentioned, we've used ours a year later and while dark, the flavor is just as good!). They are also free to store in the fridge. 🙂
HmH says
Love the detailed info in your articles! Thank u....and the tip about vinegar dip.
Jami says
Glad you found this useful!
Terry K says
Great information, glad I found this site.
I noticed that you did not mention skinning the tomatoes first. No other comments mentioned it either. I am about ready to dry my first batch of tomatoes and thought I read somewhere to do this. Any comment on this. I would be great if skinning them was not necessary.
Jami says
No skinning needed, Terry!
Lacee says
I’m Wondering how long you think these would last in the fridge if I made them with roasted garlic. Or if I could can them tonlast in the pantry??
Jami says
It's never safe to can this, Lacee, as I state in the beginning of the article. Also adding either raw or roasted garlic introduces bacteria that builds (though more slowly) even in refrigeration, though they can last a few weeks. I really can't recommend adding anything but dried herbs/garlic to the tomatoes in oil.
Here are the storage recommendations according to Oregon State University Extension Service:
Raw or cooked garlic and/or herbs in oil:
These mixtures MUST be refrigerated. Do not store them longer than 3 weeks in the refrigerator.
Holly M Juttelstad says
I read on another website that its a good idea to add red wine to your dried tomatoes along with olive oil after you dip them in vinegar. They stated it added to the flavor. Would you recommend? I'm planning on freezing mine. Also, is it ok to use apple cider vinegar instead of red wine vinegar?
Jami says
Hmmm, I've never thought to do that so I can't really comment on the flavor or how it would affect shelf storage (though since you're planning to freeze, that is not an issue). And yes, you can use other vinegars for the dip - I'd just stay away from white vinegar since it's a little more stringent than red wine, apple cider, or other milder vinegars. Hope you enjoy these!
Holly says
Hi, I recently purchased a food dehydrator so I'm new to the process. I have a garden full of small pear tomatoes. I cut them in half, covered them lightly with olive oil and dried basil. Dried them in the food dehydrator and wanted to package for Christmas gifts. I was thinking of doing the vinegar dip, placing in a cute small canning jar with olive oil and storing in the freezer until ready to gift. Do you see any problem with this?
Jami says
No, that sounds pretty safe to me, just make sure they are completely dry.
Dr. Robert F. Woods says
What is keeping the oil from becoming rancid with time?
Jami says
We eat these within 6 mos up to 1 year and olive oil generally lasts for 2 years. We've never had a problem.
Dr. Robert F. Woods says
OK - I was reacting to your sentence -- "This tutorial for drying tomatoes and storing on the shelf in oil is how I’ve preserved and kept my dried tomatoes for years."
I've noticed EVOL starting to go 'off' after 1,5-2 years. So was thinking about the 'YearS' that you wrote.
I also grind the very dry tomatoes into a powder (with 'bean' grinder) - which has been great adding to sauces - I'll now see if immersing the powder into EVOL wouldn't add to its 'usability' possibilities.
The powder - btw - seems to last INDEFINITELY
Dr. Robert F. Woods says
I meant to say that I've been using cherry tomatoes - their smaller size allows the drying to be considerably faster - and also easier to use when ready. They have also been the tastiest - so tasty that so many get eaten before the 'process' begins.
I've been drying them for years and they have been really great for kids - they call them 'tomato candy' - SO MUCH better than the sugar stuff. (Just 100% tomato).
Dr. Robert F. Woods says
How about spraying ("mist") the red wine vinegar on the open faces of dried tomatoes while they are still on the drying pan? And even leaving the mist to dry.Would you think the 'effectiveness' would be 'good enough?' It sure would be easier.
Jami says
That should be fine, if you can be sure to get all the surfaces like a dip would.
autumn cook says
I would love to learn more about preserving food and new recipes.
Jami says
I'm happy to help - have you checked out my canning & preserving category? https://anoregoncottage.com/preserving-recipes-and-tips/
Rhonda says
Hi Jamie, I have just read your blog on storing dried tomatoes and was wondering is it necessary to dip them in vinegar and if so why?
Regards Rhonda
Jami says
It's not necessary from a safety point, Rhonda, but it does help create a better product that keeps it color longer and seem to have a better texture.
Leanne Hazlewood says
I love this article and will follow it next year. I dried my tomatoes in oven and have them in freezer. Can I put them directly into a jar of oil and keep in refrigerator? What are your suggestions?
Jami says
Since they've been frozen, Leanne, I wouldn't put them in oil and leave at room temp (there could be moisture from freezing), but putting them in the fridge would be okay. The olive oil will solidify in the fridge, though, so it won't be pretty. 🙂
Perri McGee says
Hello Jami, I followed all your directions above and got a lovely jar of tomatoes! But after a couple of weeks in the cupboard I noticed the top l" or so had darkened. Is this concerning? I was a little uneasy about using them.
I hope to do several more batches as my tomatoes are still coming on strong. (God blessed the Willamette Valley!). I just wondered if you have seen the top layer of your jars darken in color.
thank you for your wonderful site.
Perri McGee
Springfield Oregon
Jami says
The tomatoes do darken over time, Perri, so that is normal. Just make sure they are submerged completely in the oil and they are good. I've never had any problems in all the years I've preserved them this way! I'm glad you are enjoy the site. 🙂
Walter W Matera says
I'm a recent Oregonian who has been canning tomato sauces for years. I even give them as Christmas presents! I've just made up my first batches of sauerkraut and am about to get started on dried tomatoes in olive oil. I'm really glad I found your site. Knowing that by leaving the basil out of the jar I can keep them on the shelf is a big relief. Thanks, Jami.
wwm
Jami says
You're welcome- I hope you enjoy these!
Bill Suhr says
Jami;
I've taken to using my dehydrator, too. When my tomato gems are ready to store I put them in freezer baggies, cover them with olive oil and freeze. They last forever. To keep them from getting any freezer burn I put a straw in the baggie when it's almost sealed all the way and I suck out any air in the bag and squeeze to finish the seal as I remove the straw. A WHOLE lot cheaper and easier than an electric vacuum sealer.
The 'suck 'n seal' thing work great on steaks, all veggies and anything I want to last in the freezer.
Bill
Jami says
Freezing is a good option, too, Bill, you're right! I use the straw-sealer technique, too, for my frozen berries and vegetables. 🙂
louisa Redman says
Can this method be used with cherry tomatoes?
Jami says
Yes, any tomato can be dried like this.
Michelle says
Jami- do you think it would be okay to dry a couple cloves of garlic at the same time and add to the jar? Any reason not to?
Jami says
Hmmm, I guess if it was completely dry like dried herbs it would work. Just be very careful about making sure it's dry.
g says
thank you
Paula says
What is the shelf life of the finished product?
Jami says
We have used ours up to a year later, though they turn more brown-ish as they sit. They are still yummy, though!
gina says
do we store in fridge or on shelf
Jami says
It is safe to store this on a shelf, Gina. It can be refrigerated, but the oil will solidify.
Sue R. says
I have a jar of dried tomatoes from last year--what's your thought on dipping in vinegar, adding oil at this point? I found I haven't used them as much as I thought I would just dried, so maybe doing this would help. Thanks.
Jami says
Hmmm, are they pliable? I think from a safety standpoint, you could, but not sure about the best quality since they're older. But if it encourages to to use them, that may be the best for you.
Sue R. says
Thanks. They are still pliable. I'll try a small amount!
Heather Cortes says
I just bought a new toy especially for storing artichoke hearts in oil. A vacuum sealer. I am super interested in this recipe since I may also try mayo. I have a person in my canning group that stores hers for six months with no problems for the last ten years. The webstraunantstore has commercial one for $50 but, you'll still have to get the vacuum lids. I would think this would eliminate all meteor strike botulism scares? No air means no spoilage.
Jami says
Hmm, I don't think that would work against botulism, Heather, since it thrives in low-acid non-oxygen environments. Vacuum sealing and canning are both the same - they remove air, but low-acid ingredients that aren't refrigerated can still grow botulism in both environments. 🙁
Jerre George says
I just stumbled onto your site and I love it. I know I am a little late to the party, buy concerning the dried tomatoes in oil, if you were to mix the dried tomatoes with oil and add garlic and other herbs, how long do you think it would last in the frig? The dried tomatoes and oil I buy at the store are full of herbs and are delicious. After I open them I put them in the frig and they stay good for a long time. I would love to do this with my own tomatoes and herbs, especially since the store bought ones are pretty expensive.
Jami says
So happy you found AOC, Jerre! I can't say with certainty, but if you do it with the store-bought ones, I think they would last a similar length. At least a month or two. I would wait to mix in the herbs (if they're fresh - you can use dried herbs whenever) and garlic just before you will refrigerate them to be safe. The oil will solidify somewhat in the fridge, but you probably know that if you already store some there. 🙂
Peg says
I am doing my first batch of romas this weekend! I have three that are done, been dipped in the vinegar and sitting in the oil but they keep floating to the top!! lol I have poured MORE than enough oil on top of them ... is it ok if they float a bit? The top seems slightly exposed but it was covered in oil when I poured it in ... Maybe they will drop over time? Thanks!
Jami says
They will sink a bit and if you pack a lot in there, they stay down. A few areas exposed is okay - just do your best!
Suzie says
I was super bummed to see that storing tomatoes in oil is not recommended, so thank you for providing a solution! Heating oil seems so obvious now that you've said it.
Thank you!
Priscilla says
Hi Jami,
I've been looking all over the Internet for information about storing dried tomatoes and I'm glad I found your page. I started dehydrating 2 years ago, I haven't done much so I'm still a beginner. Recently, in a bowl I seasoned around 4 lbs of San Marzano tomatoes from my garden with around 1.5 tsp of olive oil and then sprinkled homegrown dried basil and salt on them. I dried the tomatoes with my Presto dehydrator then I put them in a canning jar with a plastic lid. Do I need to refrigerate the tomatoes for storage? The dried tomatoes are quite oily. I also have mylar bags that I seal with heat, I usually store dried veggies in the bags with oxygen absorbers in my pantry. I wanted to know the safety of storing tomatoes that have been seasoned with a little bit of oil inside jars or mylar bags in a cold dark place like my pantry. I'm hoping you could help me. I'm anxious about botulism, I don't want to poison my family. Thanks for your time! 🙂
Jami says
I don't know for sure, Priscilla, but I think it would be okay. That doesn't seem like a lot of olive oil, amazing they are "quite oily." The more important thing is that they are fully dried and that when you press on them no liquid or flesh comes out. They should be totally dry, leather and pliable. If they are that, I would think you're good to store them at room temperature. I would continually check them, though, for mold and spoilage. As long as there is even a bit of air in the storage containers, botulism isn't an issue since it needs an anaerobic environment to grow. Hope that helps!
Geri says
Botulism does not need air to grow.
Jami says
Yes, that's what "anaerobic" means. 🙂 Botulism thrives in anaerobic (no air) environments so I was saying that there should be air - she wouldn't want to seal them, as taking the air out could cause botulism.
Lorana says
Can you use White Wine vinegar instead of Red Wine vinegar?? I just went to my cupboard to look at that was what I had, I didn't know if there is much of a difference when it comes to dipping the tomatoes 🙂
Jami says
You can use any vinegar you have Lorana. I just use red wine because I think the flavor might me a bit more mild than regular white vinegar, but white wine vinegar is pretty similar to red wine vinegar, I think?
lynn Irons says
My sister and I want to do this. We are wondering how many jars you make up at a time? Do you just do one and freeze the rest of the dried tomatoes until you want more? How long do the tomatoes in the oil keep?
Jami says
My dehydrator fills about one quart-sized jar and I usually do 2-3 batches in a season, which leaves us with 2-3 qt. jars for the year. I store them on the shelf for the year. The darken with age, but still are good so we don't mind. If you freeze them, they will collect moisture, so you can use them as dried tomatoes from the freezer, but you can't then put them in oil since the moisture could introduce botulism.:( Make sure to watch our video on this for more details!
Darren says
Great how-to, Jami! It's become next to impossible to find good sun dried tomatoes in other than toxic soy or canola oil so I have to make my own. Here are 3 more tips for extra flavour and shelf life:
Squeeze a capsule of astaxanthin into each jar as this powerful anti-oxidant will easily triple the shelf life. It won't change the flavour but it will dye the oil red. You can still reuse the oil later for delicious salad dressings.
To ensure you have all the air out of the oil you can use a vacuum pump. Even if you vacuum before sealing you'll at least know any air is out of the oil. A manual pump like Pump-n-Seal is one inexpensive option. Of course, vacuuming after sealing maximizes shelf life.
While using fresh garlic or herbs is not advised, you can add a few drops of basil and/or garlic essential oils! With essential oils a little goes a long way. I always add a little basil oil to my olive oil for dressings and dips and just a touch to my homemade mayonnaise. It makes instant herbed oil!
Jami says
Thanks for these tips, Darren! I've never thought about using essential oils like that.
Raffa says
Thanks for the great article, but I have a question: is it okay to use a jar with a lid that snaps shut creating a seal? Here is a picture of the jar:
http://www.ikea.com/us/en/catalog/products/90227985/
Or does this create an air-tight environment that favors botulism growth?
(Unfortunately, if it's not snapped shut, it doesn't close at all.)
Jami says
I'm pretty sure it's okay, as the lids I use are pretty airtight. We're not actually 'sealing' it with heat like canning, so as long as the tomatoes are completely covered, it should be fine.
sel says
always wanted to ask about canning in those french jars. we here feel a little concerned about the seal...have you tried this?
Jami says
Do you mean the Weck jars? I haven't - I use them for storage mainly, but I do think I read that they are safe.
sel says
the ones i am thinking use the wire around the top of the jar and lock into place with a latch type. I use the weck and wire french jars for storage as well. Wondering how well the wire french jars actually seal. Since you are so well aware of things on your blog i was hoping you knew or someone else...
Jami says
Sorry, I don't have experience with them, Sel.
Lauren Wilson says
Hi Jami, Oh! My,have I made a mess of my tomatoes. They were cut much too thin. So,thinking I could store them in oil anyway,I stumbled on your site. What an eye opener. Now I'm set to go get some more,and,start again. Tomato crisps to nibble on in the meantime.
A question. Is it necessary to remove the seeds?
Jami says
No, not the seeds exactly - it's the liquid around the seeds that I try to get rid of a bit, just to make the drying go somewhat faster. 🙂
I'm sorry to hear about your 'tomato crisps' - that happened to me once, too and they actually burned. 🙁
Lauren Wilson says
Hi there Jami,Thank you so much for your quick reply. I have a honey bucket..{plastic} full of tomato "crisps" and may try some experimenting. I've been told that to reconstitute dried tomatoes,soak them in lemon juice. It's worth a try,seeing as I have so many.
Thanks for the info regarding the seeds. That makes perfect sense.I'm really itching to get on with things,and,try some more drying.
Awrabest,Lauren
Catherine says
Actually, you really do need to get rid of the seeds. My first batch of tomatoes I dried with seeds in and they were SO crunchy. Not a good texture at all!
I was really glad to find your recipe amidst all the "dry tomatoes to utterly crisp to store on the shelf" and "if you cover with olive oil, you must store in the fridge" that abounds. Surely generations of Italian Nonne could not be so very, very wrong.
The panic around this simple and safe storage method (and the discussion of the wire-and-bail seals) reminded me of trying to find instructions on how to use the Crown jar 3-piece lids (rubber ring, glass lid, zinc ring) that my grandmother used to use. I found site after site saying "just don't", which is silly; they're easier to use than Tattler lids and just as safe. Bit of a learning curve, but when you've used up all the regular Ball jars, it's a life-saver.
Jami says
We don't notice the seeds at all dried like this and stored in olive oil - I guess that's when personal preference come in to play. 🙂 I try to strike a balance between current safety and time-honored techniques (and err on the safe side) by really researching where the issue lies. In this case the origin of the warning didn't pan out, thankfully since we love them this way!
Chris says
Hi! Thanks for the post, I have too many tomatoes and thought preserving then in oil for Christmas gifts would be nice. I have two questions:
1. Maybe I missed something here, but from what IU read you just dip in vinegar, put them in the jar and cover with oil...then it goes in the cupboard? Is there any actual canning process done?
2. If you aren't following a full canning process (like with submerging in boiling water and all that), how long does you product last?
I'm not for or against any particular method, but I am trying to figure that best way to go about this. I was thinking of doing a preserved dried tomato in olive oil with garlic and fresh herbs. If not properly canned, I think this would spoil. Do you have any recommendations?
Thanks!
Chris
Jami says
Hi Chris! I've tried to emphasize that it's never okay to add any type of fresh herbs or garlic (or anything fresh) to olive oil - even as a homemade infusion without the tomatoes - and keep it on the shelf, canned or not. There's no way to do it safely at home, sorry! You'd have to keep in in the fridge and then only for a few months.
This recipe is to keep tomatoes, and only tomatoes, submerged in olive oil on the shelf. You could add some dried herbs, but that's it. It is not a canned recipe - that would actually make it dangerous, as that would remove the air and make the perfect environment for botulism.
This lasts for us for a year, but the tomatoes darken after about 6 months. We don't find the flavor is affected, just the color. I hope this answers your questions!!
Chris says
I guess I thought that since I can go to the grocery store and buy canned sun-dried tomatoes in oil with herbs and garlic, then there must be a way to do this at home. But maybe they are only using dried herbs and garlic for those canned tomatoes. Thanks for the info!
Jami says
There are commercial-grade pressure canners that allow store-bought products to be canned with low acid ingredients, at least that's my understanding of it, Chris. It's always better to be safe than sorry, right?
Maria says
Hello. Do I really have to remove the tomatoes seed? I really like them.
Jami says
No, but it's not really the seeds that are the issue, it's the liquid surrounding them. It makes the drying process longer, so just beware of that. 🙂
Matt says
I put up four small bottle of dried tomatoes in olive oil, as described. I've done this for years, except did not vinegar wash them until I read this. I also put them in the fridge. First time ever, one bottle is fermenting! It's in the fridge and it's giving off bubbles. I've watched in a while and it truly is fermenting.
It doesn't smell bad at all so my guess is that this is just lactobacillus, and it's probably perfectly ok. It actually might even be really good! However, I have no intent to find out. They are going in the garbage. Heartbreaking.
I think the lesson is that despite all your work, sometimes things fail. Just get over it and learn. I think I will be more particular about which tomatoes I use and step up the washing and rinsing.
Jami says
Wow, thanks for that info, Matt! I've never had that happen in all the years I've been putting them up (but I do religiously dip in vinegar) - but you're so right about fails - I had a jar of pickles turn slimy last year and all the others around them were fine. You just never know, so I'm always diligent to look and make sure they're okay. And I'm with you - I would not want to find out about those tomatoes, either. 😉
Denise Wild says
I did 2 large jars of these tomatoes this year for the first time and both fermented as Matt described. Bubbles came up from the bottom of the jar. Truly heartbreaking to throw them away as they were our go to on a daily basis. I followed the directions meticulously and dipped in vinegar as well. Next year I will dry longer, pat dry before covering with oil and be sure that there's a good inch of oil on top.
Jami says
Wow, I have never had that happen, Denise and I've been making them for 15+ years just like I show. I'm truly sorry!
Sue says
Hi..i have been buying a store packed sun driied tomato and it is jam packed with garlic herbs and capers which worries me now........i was going to replicate the mix until I read this site...wonder what process they do to get away with this? The toms are not even fully dried....i am not wanting my family to get sick? We are inAustralia and the jar is sold in a major chain store.
Jami says
The process can't be replicated at home, unfortunately Sue, and be considered safe. I don't know the process, I just know it involves machines, thermometers and stuff like that. 😉
Charity K. says
Also, I am going to use my car for the drying method. I have read to put them out in the car in the hot sun, early in the morning until evening. They said this method could take 2 maybe 3 days. My question is do you think I should store them in the fridge when I bring them in at night during the drying process or leave them covered on the counter until the next morning when I put them out again? Thanks!
Jami says
That should be interesting! I would leave them out on the counter to keep air drying - the fridge may introduce moisture.
Charity K. says
Hi Jami. I am a little late to this feed, but I hope this question finds you. This is my first time with trying the DIY sun-dried tomatoes packed in oil. My question is what do you think about baby food jars? I kept a lot from when my daughter was younger and wanted to use them for this method.
Jami says
You can use any jars you'd like, Charity, the key is to keep them completely covered in the oil.
Lucy says
Jamie - you indicated that you don't use the "canning jar lids" but the vintage metal ones. In your opinion, are the canning jar lids still ok to use? That's all if have.
Jami says
Sure, Lucy! I just find it's fun to be able to use the vintage lids where they will be seen, that's all. Use what you have! 🙂
moonlake says
Lots of good information. I really enjoyed your site. I have kitchen with lots of ripe tomatoes now I know what to do with them.
Beth says
I just found you on Pinterest. I've have been canning for about a year and love the recipe for the sun-dried tomatoes. Lucky me, I have an entire counter of Roma tomatoes needing put up. I am using half for the sun-dried tomatoes and the other half for tomato powder. Thanks so much for sharing~
Robyn Carey Allgeyer says
Jami, I already have a bag full of dried tomatoes that are more dried than you describe here. Can I still pack them in oil? Or, should I follow the directions provided by Anonymous, and let them soak in a vinegar solution until they soften a bit? Thanks so much for you reply!
Jami says
You can try the vinegar soak with a few and see what happens - I haven't tried that. My experience with crisp tomatoes is that they never soften if just added to the oil. Let us know if the vinegar soak works! 🙂
Bill says
Hi Jami, thanks for the great tips. Drying and canning right after posting this!
I was wondering if you use the olive oil out of the jars the tomatoes were stored in? The one comment with the U.C. Davis tips said the oil can go rancid and was wondering if that's been your experience.
Jami says
I always use it and have never had it go rancid - but to be honest, I don't know what that is like, since I've never had stored oil that I didn't feel we could eat. Does rancid oil have a smell or something? How do you know it's gone rancid? I've been cooking for 30 years and never experienced it! 🙂
Bill says
Thanks Jami! Good enough for me. Looking forward to it.
Jeannine says
Thank-you for sharing this. I've never made these but am going to try them
Hendrika says
Hi Jami, Just came upon your site while looking up directions for drying tomatoes. Had already planned to store them in oil but wanted to verify methods. Your site did the trick. Thanks. Originally from Holland my family never "processed" pickles either. They were put in vinegar with spices and merely covered with a topping of "salad" oil (I use Canola). works great too. The first batch of tomatoes are drying at this moment and I cants wait for the finished product. Again thank you. Hendrika
Susan says
How long can they be stored for after the jar has been sealed? And again after the jar has been opened?
Jami says
The jars aren't sealed, Susan, in any other way besides screwing them on - the olive oil is providing the 'seal' to the tomatoes in this case. The storage is the same whether the jar has been opened previously - 6 months ideal, but we use them up to a year later. They are darker and not as pretty, but give all the great flavor, still. 🙂
Pip says
Can you keep them in the fridge?
Jami says
Sure! The olive oil will become a bit solidified, though, but there's nothing wrong with that.
Bonnie says
Lovely site 🙂 What is the shelf life using this technique?
Jami says
We use ours in 6-12 months, Bonnie. The color of the tomatoes is brighter in the first 6 months, but they are still good as they darken.
Bonnie says
Thank you!
KathyJ says
.... note to self.
find dehydrator!
Jenny says
I "put up" my sundried tomatoes this way at the end of summer. Just added some to a pasta salad and they were delish.
Jami @ An Oregon Cottage says
Aren't they just a little burst of summer in the depths of winter? I love how easy they are to use, too! Glad you tried them!
Tamara says
I most DEFINITELY have to try this! We dry a lot of our tomatoes so we can use them in pastas and salads. I've been contemplating doing this so thanks!
Nikki (Coupon Cookin) says
Thank you for sharing this post. I didn't know how to dry tomatoes and now I so excited. I cant wait for Spring to plant my tomatoes. I like to can tomatoes but I prefer dried tomatoes for pizzas, etc. Thanks again for sharing and linking up.
Marsha Neal Studio (Marsha's Garden Blog, Marsha Minutella) says
Yum!!! Another great post!
Alison says
I thoroughly enjoyed reading this post with all the background information. I am going to give this a try! Thanj you for sharing. ~Prairie Story
Jami @An Oregon Cottage says
I've never dried things in my oven, but I've read that you can, it just takes longer. Google it and I bet there'll be instructions!
I use an Excaliber Dehydrator.
Eliza says
I just finished drying my tomatoes in the oven I did 250 for about 8 hrs. It worked beautifully, they are delicious. I packed them in them in oil and rosemary. They are so delectable!
Jami says
Great to know about the oven method, Eliza - thanks! I hope you used dried rosemary, though, with your tomatoes? Adding anything fresh introduces moisture and the chance for botulism, so you'll need to refrigerate if it is fresh rosemary (and some sources say even with refrigeration you should be careful!). I'm hoping you used dried, though! 🙂
Anonymous says
can you dry out the tomatoes in a regular oven?
Jami @An Oregon Cottage says
Oh, thanks so much, Lea for that UC Davis recommendation- it's nice to have another source.
Ellen- I didn't think about doing it because it wasn't a "recipe" as such, but I'll try to get it into some type of recipe format. 🙂
Ellen says
Thank you very much for this step by step process. I have a whole list of items I want to try more and more so I cook more from scratch, etc. So thank you. Do you think you could offer a pdf print of this too?
Beth says
All I have to say is Jan knows her stuff - so...yummm!!!
Anonymous says
There was a discussion about this on the Harvest forum and this reference was cited, your method uses just vinegar, even better. "THE U. C. DAVIS METHOD FOR PACKING DRIED TOMATOES IN OIL
If you’d like to pack dried tomatoes in oil, follow these steps:
After the tomatoes are dried, it is recommended that you place them in a bowl and sprinkle with diluted (one part vinegar, one part water) distilled white vinegar. This acidifies the tomatoes and also adds back some moisture, for a chewy texture.
Empty bowl onto paper towels and pat tomatoes dry.
Pack tomatoes lightly into clean pint or half-pint jars. At this stage you may add herbs or spices, dried only. Cover with oil
to ½ inch of the rim of the jar. At room temperature, oil may become rancid. This is not unsafe, but undesirable. If garlic is
desired, U.C. Davis recommends acidification of the garlic by marinating with fresh herbs and vinegar 24 hours, checking to
see if vinegar has completely penetrated before putting in oil."
What brand is your dehydrator, I have an old Montgomery Ward(!) one but the trays look just like yours pictured.
I have really enjoyed your recipes, the green beans with garlic--YUM.
Lea
Portland Charcuterie Project says
Nice!!!
I've been doing this for years as well, and have also seen the warning, but will continue doing things this way.
So if you come to my house and get a dried tomato.. be warned in advance 🙂
todd