Sun dried tomatoes are one of those things I’ve always seen as a luxury item. That’s where kitchen creativity comes in handy – I just make my own.
If you haven’t dehydrated tomatoes before, you are missing out on a valuable kitchen staple. They can be used for tomato powder, diced and dehydrated, or as wheels for soups, stews and slow cooker dishes. And yes, you can make sun dried tomatoes in oil without refrigeration.
First, make sure you dehydrate your tomatoes until they are crisp, and there is no moisture. Dip each piece of tomato in vinegar, and shake off excess.
Add tomatoes to a clean, dry jar. Add any dried herbs. Do not add anything fresh, including garlic or herbs – the herbs must be dried.
Cover with olive oil.
It will take at least a couple of months for the tomatoes to plump up. I keep these in a dark cabinet for months, and make them in smaller batches. Keeping your dehydrated tomatoes vacuum sealed with an oxygen absorbers will keep them fresh, and ready to transform into a sun dried tomato.
Don’t worry about wasting all that olive oil, as it takes on the tomato flavor and is perfect for a salad dressing base, or sautéing. Next time I make croutons, I’m going to use some of this oil. Stay tuned.
Please review the safety of this recipe – read that it is NOT SAFE! Botulism has *no discernable taste or odor*.
https://extension.oregonstate.edu/food/preservation/herbs-vegetables-oil-sp-50-701
I worked with an extension service on this procedure. Everyone should do their own research and decide for themselves.
Concerned citizen… you are referring to sun dried tomatoes that might possibly have liquid left in them where botulism or other bacteria can grow… she is completely drying the tomatoes to crisp. There won’t be any water for the spores to grow from. That is the difference. (I worked for OSU Extension School of Natural Resources.) So I believe this recipe to be completely safe.
Botulism scares me to death, so I am super careful. I have been buying dried sun dried tomatoes for years, putting them in a mason jar with olive oil in my cabinate with no problems. The tomatoes I buy are dried to a leathery texture. The taste is deep & rich & delicious. Olive oil doesn’t need refrigeration & neither do real sun dried tomatoes so why should they need refrigeration if combined? Can’t speak to homemade sun dried tomatoes that aren’t completely dried.
I purchased a bottle of sun dried tomatoes that are in sunflower oil and herbs. Do they have to be refrigerated after they’re opened, or can I keep them in the pantry?
I am not sure how those were preserved so I’m not sure.
What does dipping the tomatoes in vinegar do? Is it important (other Recipes don’t do this)
This adds an extra defense against any bacteria… the tomatoes are acidic, but adding the extra acidity from the vinegar is just a safer practice.
Do you water bath them after you pack them? If so do you do 35 for pints and 45 for quarts or some other times?
No, I just leave them in the shelf with no canning.