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.
✩ What readers are saying…
“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
Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you.
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
Want to save this?
Enter your email below and you’ll get it straight to your inbox. Plus you’ll get easy new recipes, gardening tips & more every week!
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.
Disclosure: affiliate links in this post will earn commission based on sales, but it doesn’t change your price. Click here to read my full disclaimer and advertising disclosure.
Thank you for clarifying the safety danger for storing our dried tomatoes in oil with fresh herbs. While searching how to do this, I saw a few sites give instructions for using fresh herbs in oil and storing in the refrigerator several months, or even in a cool room. There is some confusion in this matter. I am grateful for your good advice. I will abide by your advice.
I’m glad this was helpful, Cristie! As you can tell I’ve spent a lot of time researching the safety of this time-honored technique because I want to be safe myself and for my readers.
I bought a 5 pound bag of sun-dried tomato halves at a really great price, but it’s WAY too many to use. I want to put them in olive oil and saw your video.
Can I use the same method of dipping in red wine vinegar and put into olive oil with these store bought sundried tomatoes?
I don’t see why not, Jim, as long as they are plain tomatoes not treated with anything they would be just like drying at home.
Hi – I’m trying to find the video. I’ve tried several times but it just keeps going to another advertisement. I understand these are necessary for business but this is my first attempt so just trying to get it right. If you can guide me to the correct link I’d really appreciate it! Thanks!
I’m so sorry, Joni – the code seemed to have disappeared (probably from my last site update). You can view it on our YouTube channel or go back to the page and the same YT video is now embedded again!
Thanks for the good tutorial, I’m drying tomatoes right now! But wonder can lemon juice (bottled, not fresh) be substituted for the vinegar? Also, I’ve never seen anything about removing the skins, unlike preparing tomatoes for sauces? Thankyou.
No, there’s no need to remove skins to dry tomatoes. The vinegar is there for a better product, but I’ve made these without the vinegar before (it’s just better with), so you can use lemon juice if you’d prefer. You may want to test to make sure it doesn’t leave a flavor.
Thank you for this recipe. The last one I tried did not say dry to leather/bendable status. I now have several jars of inedible dried, hard-as-a-rock tomatoes in olive oil!
Doing your recipe today.
That’s a bummer, Donna! I have had some I’ve forgotten about and they got that hard – yikes. I did use them, though, by whirring them up in a food processor/blender and it made wonderful dried tomato powder that I could sprinkle in soups or add a bit of water to make a paste in recipes that call for less than a can. 🙂
Hope you enjoy the tomatoes you make with this recipe!!
An excellent review on Sun dried tomatoes and a relief. As you stated, so many sites claim that to store them in oil limits the preservation time to days unless frozen. I am now reassured given your determined research that we can preserve them for a longer period in the cold room. Cheers and thank you.
You are so welcomed! They are a great addition to preserving our tomatoes – I use them regularly (up to a year, like I mention!).
Can I use white wine vinegar in place of the red wine vinegar?
Yes, any vinegar works.
Im not sure where I got this recipe from but it said after drying to add 1L of water and 1cup of vinegar to a pot and bring to a boil. Soak the sundried tomatoes in the boiling pot for 2 minutes. Remove and towel dry, add to your jar and fill the jar with hot oil (around 125f) then add the lids.
This seems like a good way to kill off any bacteria that might have got onto the tomatoes during the drying process and adding the hot tomatoes and hot oil to the jar with a sealed lid once it cools vacuum seals the lid.
Althought Im not too sure about the water part, you just dried all the water from them then get them wet again. What do you think? would the small amount of water left on them after “towel drying” cause an issue?
Would it be better to boil them in 100% vinegar?
Hmm, that sounds like they would be rehydrated, which is adding back water. I think just dunking the tomatoes in plain vinegar is still the best way – no need to heat them and you definitely do NOT want a vacuum seal – you want air to get to it, no oxygen is the environment that botulism likes.
I am new to canning and canned some delicious sundried tomatoes in olive oil last year before learning that canning in oil is supposedly not safe. I’ve been searching for a way to do it. Curious, what is the difference between this method and waterbath canning them in terms of safety?
This issue with canning is that you are removing all the air through the process, leaving an anaerobic environment perfect for the growth of botulism (the spores of which live everywhere in the environment, like soil and water). This method doesn’t create an airtight environment, instead using the oil to keep the tomatoes soft.
Perfect way to use up the last Romas when I’m tired of making sauce! It seemed to take forever to get these dried though. Could I increase the heat to 145 for the first 4 hours to get the process going faster? My dehydrator only goes in degrees of 10 so it’s either 135 or 145 so not much of a choice on heat.
Yes, that should work! You’ll just need to check them often towards the end, as the smaller ones will get done quicker (although when I’ve had some that are too dried and firm, I just whir them up into tomato powder, so all isn’t lost).
Are your jars sealed or just the lid and band tightened down?
Thank you for sharing your recipe!
Oh, not sealed for sure. This is just regular lids gently tightened like any jar.
Enjoy!
Are you able to use the same method with cherry tomatoes? I know they are typically less acidic, so I was curious if that would affect the presentation process
Everything I’ve read is that they are similar acidity for preserving, so yes, you can use them in this application.
We also have a lot of tomatos, happy to find a way to preserve them. What kind of recipes should I be looking for to use them?
I chop them into salads, pastas, and even sandwiches. On pizza they add a lovely flavor. Chopped fine in tuna salad is good, too.
Hope you enjoy these!
I would rather buy things from the Mafia than from Amazon. Can you not recommend a more social-friendly, more moral supplier than Bezos’s empire?
I’m just going for what’s available to most people – you certainly don’t have to buy through my link.
It takes a lot of time to find supplies at a lot of different retailers (and I’ve had people tell me they don’t like Walmart or Target, either) I’m just doing what I can to give the most information. 🙂
Can you freeze the dried tomatoes in olive oil?
Yes, you can do that. After thawing, though, I’d keep them in the refrigerator if you don’t use them all.
Thank you for your excellent instructions and tutorial on drying and storing tomatoes in olive oil. It is sincerely appreciated. I hope you don’t mind that I shared your excellent information with my sister and family. I have been trying to find something like this as we are growing our own tomatoes and did not want to waste due to over abundance of fruit. I do have a question: Can I sprinkle a tad of salt on them before drying???? Or would that change the process completely and ruin the tomatoes? Thank you again for your kind assistance and excellent information
So glad this is helpful to you and your family, Wanda!! I appreciate sharing my content. 🙂
You can add salt – it’s a dry product, too, so would be fine.
Would this work for hot peppers such as calabrians or cayenne’s as well?
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.
Using your method how long can jar remain good before using or refrigerating
We’ve had them in the cupboard for a year, though they darken over time. Probably best within 6 months.
Can you vacuum pack these versus using a jar?
I don’t know, Alyssa. I think you need to stick with the way I’ve written, just to be careful about safety.
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!
Thank you so much, Wyn, I’m so glad this has been helpful to you and you’re able to enjoy home dried tomatoes!