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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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?
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.
Thanks so much for doing your homework on this topic. you saved me hours of work!
I’m so glad!
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?
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. 🙂
Love the detailed info in your articles! Thank u….and the tip about vinegar dip.
Glad you found this useful!
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.
No skinning needed, Terry!
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??
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.
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?
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!
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?
No, that sounds pretty safe to me, just make sure they are completely dry.
What is keeping the oil from becoming rancid with time?
We eat these within 6 mos up to 1 year and olive oil generally lasts for 2 years. We’ve never had a problem.
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
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).
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.
That should be fine, if you can be sure to get all the surfaces like a dip would.
I would love to learn more about preserving food and new recipes.
I’m happy to help – have you checked out my canning & preserving category? https://anoregoncottage.com/preserving-recipes-and-tips/
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
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.
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?
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. 🙂
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
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. 🙂
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
You’re welcome- I hope you enjoy these!
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
Freezing is a good option, too, Bill, you’re right! I use the straw-sealer technique, too, for my frozen berries and vegetables. 🙂
Can this method be used with cherry tomatoes?
Yes, any tomato can be dried like this.
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?
Hmmm, I guess if it was completely dry like dried herbs it would work. Just be very careful about making sure it’s dry.
thank you
What is the shelf life of the finished product?
We have used ours up to a year later, though they turn more brown-ish as they sit. They are still yummy, though!
do we store in fridge or on shelf
It is safe to store this on a shelf, Gina. It can be refrigerated, but the oil will solidify.