How to Dry Tomatoes And Store In Olive Oil
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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“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! ” -Wyn
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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.
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.
Is this safe?
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.
Many of you know I’m big on food safety, and I don’t do things simply based on the “I’ve done it for years and it’s never killed anyone” train of thought.
I do believe that this particular time honored preserving method 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 tested.
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 – nothing! 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 Safety 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 Safety 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 think this most up-to-date information about storing dried tomatoes this way shows that it is a safe, reliable way to store dried tomatoes on your shelf without canning (which is definitely not safe).
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 dried tomatoes in oil 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.
Recipe ideas that use dried tomatoes
- 5 Minute Goat Cheese Appetizer with Dried Tomatoes & Roasted Red Peppers
- Slow Cooker Chicken with Artichokes, Dried Tomatoes & Olives
- 20 Minute Mediterranean Chicken Pesto Pasta Recipe
- White Bean Dried Tomato Dip Recipe
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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
This tutorial has been updated – it was originally published in 2010.
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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.
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.
Thanks. They are still pliable. I’ll try a small amount!
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.
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. 🙁
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.
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. 🙂
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!
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!
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!
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! 🙂
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!
Botulism does not need air to grow.
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.
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 🙂
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?
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?
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!
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!
Thanks for these tips, Darren! I’ve never thought about using essential oils like that.
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.)
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.
always wanted to ask about canning in those french jars. we here feel a little concerned about the seal…have you tried this?
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.
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…
Sorry, I don’t have experience with them, Sel.
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?
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. 🙁
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
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.
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!
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
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!!
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!
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?
Hello. Do I really have to remove the tomatoes seed? I really like them.
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. 🙂
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.
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. 😉
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.
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!
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.
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. 😉
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!
That should be interesting! I would leave them out on the counter to keep air drying – the fridge may introduce moisture.
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.
You can use any jars you’d like, Charity, the key is to keep them completely covered in the oil.
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.
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! 🙂
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.
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~